PEAK SEASON  Spring-Summer

PREP   Wash then slice both ends off. If the skin of the zucchini has been waxed (to extend its shelf-life), peel the skin, but leave the skin on if it's unwaxed. Larger zucchini should be peeled first because the skin can be bitter.

STORE  Store unwashed in a perforated or loosely closed plastic bag for up to one week

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Cooking Methods

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‍FRY  

‍Preheat oil in a frying pan, drop  coated zucchini in. Cook on each side about 2 to 3 minutes or until the coating is crispy and golden

GRILL  

‍Slice into uniform strips and grill on medium heat for 2-3 minutes on each side

ROAST  

‍Set oven to 400°F and roast sliced zucchini for 12-15 minutes until edges start to crisp

SAUTÉ  

‍On a medium-heat stove top, sauté sliced zucchini in olive oil or butter for 5-6 minutes until tender

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Complimentary Ingredients

Ingredients in bold are the most commonly paired with zucchini

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HERBS 

basil, chives, cilantro, dill, marjoram, mint, oregano, parsley (flat leaf), rosemary, thyme

PRODUCE

bell peppers, corn, eggplant, garlic, onions, scallions, shallots, tomatoes

SALT

cheese (cheddar, feta, goat, mozzarella, parmesan, pecorino, queso fresco, ricotta)

ACID 

lemon (juice, zest), vinegar (balsamic, champagne, red wine, sherry), white wine

SPICE 

chile peppers, coriander, red pepper flakes, saffron, sage

FAT 

butter, cream, oil (olive, pecan, vegetable), sour cream, yogurt

TEXTURE 

bread crumbs, pine nuts, pecans, sesame seeds, walnuts

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Common Flavor Combinations

zucchini+ basil + garlic

zucchini + cream + parmesan cheese

zucchini + eggplant + garlic + onion + tomatoes

zucchini + pecorino cheese + pecans