Check out the slideshow above for some recipe ideas, and read on for tips on how to buy and store one of summer's most abundant squashes below. .

How to Buy and Cook Zucchini: A Complete Guide

Store them in the refrigerator -- and if you have an abundance from the garden, it's okay to freeze them.To freeze zucchini, first bring a pot of salted water to boil; slice the zucchini in half and quickly blanch them for 2 minutes; then dunk them in ice water, pat dry, and store in the freezer in plastic freezer bags.Zucchini skin is soft, thin, and perfectly edible, so don't peel it off.You can grill, sauté, steam, stew, or bake zucchini with delicious results.To remove excess water, you can salt sliced zucchini like you would eggplant.Set the slices aside in a colander to allow the salt to draw water from the flesh.Add the sliced zucchini to the skillet, stirring occasionally, until veggies are tender.Add any seasonings such as garlic, salt, and/or pepper.Stir for an additional minute and remove from heat.The high-heat of grilling is a perfect method for cooking zucchini.Place slices in a bowl and toss with olive oil and salt.Pan fry until golden, about 2-3 minutes per side.Learn step-by-step how to make zucchini bread, using this Mom's Zucchini Bread recipe:.Preheat the oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.Baked for 40 to 60 minutes.How to Make and Cook Zucchini Noodles.Let the strips drain for 30 minutes.Add zucchini strips and cook them for 1 minute.Drain the zucchini and rinse it with cold water to stop it from cooking.Sauté with garlic, butter, and fresh herbs over medium heat for about five minutes.For quick side dishes and skillet meals, slice or chop the zucchini.Blanche it in boiling water for one minute.Then scoop the zucchini out of the pan and into a bowl of ice water.To actually freeze the zucchini, you'll want to pour out the rounds, pieces, or shreds onto a baking sheet and into a single layer. .

How to Buy and Store Zucchini and Summer Squash

It’s just that after making that umpteenth loaf of zucchini bread or mastering, for the eighth time, the technique for not-mushy summer squash sauté, the thought of more squash can sometimes be too much to bear.Summer squash likes warm, but not extremely hot, weather.For many of us, August is its peak, though in moderate climates like California, it can grow nearly year-round.The squash plant grows rapidly, producing blossoms and then fruit at such a clip, “you pretty much have to pick it every day,” says Zack Snipes, an agricultural agent with the Clemson Cooperative Extension in Charleston, South Carolina.Zucchini is most familiar, but it's not always long, cylindrical, and dark green.Squash blossoms are one of those farmers' market finds that sell out quickly and get people all giddy.The base of the female blossom connects to the developing fruit, which if left alone will grow into a full-blown squash.Pick the blossom too soon and the baby squash won’t get pollinated and will end up rotting, says Snipes.If you’re at the farmers' market, go for ones that are in the shade; they start to degrade the longer they sit in the sun, Snipes says.At home, keep squash dry and wrapped in a plastic bag in the refrigerator crisper drawer.To freeze summer squash, slice, blanch, and pack it in sealed freezer bags. .

What to Look for When Buying Zucchini

Where To Buy.Buying Zucchini: Size Matters.Large Zucchini: A Winner for Baked Goods, Stuffed, and Zoodles.Last but not least, you can use the large zucchini for making zoodles!Small Zucchini: Tender, Savory and Succulent Side Dish.These are the ones you wish to choose if you’re using them as a side or main dish.In fact, many people find their tender flesh and soft skin so delectable, that they eat the smaller ones raw.When it comes to buying zucchini, these are the ones you’ll most likely want to purchase.When buying zucchini you’ll come across three colors: White, yellow or green.As a side note, most cooks use the different colors interchangeably when it comes to cooking, with the yellow giving a slightly nutty flavor.If you have the choice of two beautiful zucchini’s, choose the one with the largest stem.Large stems mean the zucchini will last longer in the fridge.The zucchini is known as the “summer squash” due to its growing season: May to August.The price of zucchini’s is influenced by the season, size, location of the grocer, and whether it’s organic or inorganic.For instance, they found that at Kroger, zucchini was priced at $1.49/lb or $2.29/lb for the organic ones.The vast variety of culinary masterpieces which can be crafted from this summer squash are plenty indeed, with everything from dessert cakes to zoodles to stuffed main courses. .

Zucchini 101: Everything You Need To Know About Zucchini Squash

If left to its own accord, your average zucchini would grow to be as big as a baseball bat.Bigger zucchinis are tough and fibrous, so we pick them when they’re small (about 7 to 9 inches).When Europeans discovered these starchy plants, they brought them back home and started growing and cultivating them there.It was in Italy that the modern day zucchini finally came to be, where it was dubbed zucchino (little squash).Generally, smaller zucchinis are less bitter, have softer seeds, and thinner skins.Black Beauty: These are the most common kind of zucchini (and what is pictured in these images)!Gourmet Gold: Similar in taste and texture to the standard green zucchini, but sunshine yellow!Similar in taste and texture to the standard green zucchini, but sunshine yellow!Small nicks and scratches in the skin can cause your zucchini to deteriorate more quickly.You can also freeze zucchini by chopping it into slices, steaming or boiling for about 3 minutes, then placing it in an airtight container.Taste: Cucumber have a cooling crunchy flavor that can be enjoyed raw, where zucchini should almost always be cooked. .

How to Make Zucchini Noodles

Healthy, easy & fun, they're the best way to add extra veggies to pasta salad, lasagna & more.Nowadays, spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut.How to Make Zucchini Noodles.Make Curly “Spaghetti” Zucchini Noodles using a Spiralizer.I’ve worked with two types of spiralizers – countertop spiralizers and the KitchenAid Spiralizer Attachment.Make “Pappardelle” Zucchini Noodles using a regular vegetable peeler.… Because lasagna noodles are noodles too!How to Cook Zucchini Noodles.If I’m making any of the first 4 types of zucchini noodles, there are two ways I like to cook them (or not):.When I make zoodle recipes that also include sautéed veggies, I add the zoodles to the pan right at the end of the cooking time.Don’t cook them any longer, or they’ll get soft and watery.The cooking time will be similar to or slightly longer than a cooking time for a lasagna made with regular pasta.Looking for zucchini noodles recipes?If you’re looking for more zucchini recipes, check out this post for 35 of my favorites.If you love this recipe, try one of these plant-based cooking components next:. .

Zucchini: How to choose, store and prepare

How complicated can zucchini be?After all, most people’s biggest problem usually seems to be getting rid of it.These are closer to what used to be called vegetable marrows, and they’re great for cooking in soups. .

5 Tips for Growing Great Zucchini

Unlike most moths, though, these fly during daylight hours and lay eggs at the base of susceptible plants.If there are no zucchini plants in your garden, there is no reason for the vine borer moth to stop by and lay her eggs.You can also add row covers to prevent the adults from laying eggs on the zucchini, but you'll need to hand-pollinate the flowers. .

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