Zucchini is as versatile as it is popular. Enjoy it raw in salads, sautéed, grilled, baked or fried. Zucchini can even be shredded and used to make muffins, cakes or breads. Read on for advice on shopping, prepping and cooking zucchini.
How to shop for zucchini
Zucchini comes in different colors, including dark and light green and yellow. Whatever the hue, seek out vibrantly colored squash with shiny, unblemished skin.
Larger zucchini can be watery or bitter, so look for small to medium ones that are no more than 8 inches long.
Make sure zucchini is firm, especially near the stems.
Zucchini should be kept in the vegetable drawer of the refrigerator and will last for 3-5 days. Avoid storing zucchini in plastic, which can trap moisture and make the skin slimy. Either leave zucchini loose or place it in a paper bag.
How to prepare zucchini
Zucchini skin can be sticky or slimy, so be sure to thoroughly wash it before using.
With a few exceptions (stuffing and baking zucchini halves, for example), cut the stem off zucchini and trim about ¼ inch off the opposite end.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 2-3 minced garlic cloves and sauté until softened, about 2 minutes. Add 2 medium zucchini, cut into chunks, and sauté 4-5 minutes. Add about 1 pint of cherry or grape tomatoes, halved, and sauté until the zucchini is tender but still crisp, 2-3 minutes. Add torn fresh mozzarella and basil and season to taste with salt and pepper.
When you have too much zucchini, you can eat it in a huge range of recipes, including slices, burgers, noodles, stir-fries and salads, and as sides, snacks, spreads and desserts. You can preserve zucchini by freezing, drying or canning, or you can give (or sell) it to friends, family and neighbours.
The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.
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To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.
Do You Need to Peel Zucchini? Our Test Kitchen has good news for you: You do not need to peel zucchini before using it in a recipe. Zucchinis have very thin, tender skin. “It cooks up well without being tough,” explains Mark Neufang in the Test Kitchen.
Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.
If zucchini is overcooked, it will have a mushy, soft texture. In certain recipes, the author may recommend that zucchini be patted dry or salted and drained before cooking. Although the author may not explain why these steps are important, they shouldn't be skipped.
You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.
If you see mold, black spots, browning, yellowing, shriveling, or wrinkling on the skin of your zucchini, it has likely gone bad. A soft, mushy, or slimy texture also indicates spoilage.
Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content. That means that if you overbake it, the water will seep out and your zucchini will be soggy. Cutting the zucchini into larger pieces is a nice safety net. Larger pieces are harder to overcook.
While freezing zucchini is a great way to extend its life, it's not as simple as just popping a few squash into your freezer. Raw zucchini gets weepy and watery after thawing. To effectively save it, you should chop and blanch it first. This helps set the texture and color and makes it last longer.
To store zucchini in the fridge, keep the squash whole, dry and unwashed.Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.
Whether you choose to buy seedlings or plant zucchini seeds directly in your garden, you should group two to three plants close together for best pollination. Plus, hilling allows you to dig compost in to the soil.
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