Zucchini is available in the grocery store year-round, but the varieties of green and golden summer squash at farmers’ markets are a summer treat. They can be eaten raw or cooked and have a mild flavour that ranges from sweet to nutty.
- Do not wash until ready to use.
- Store in a breathable bag in the high humidity drawer of the refrigerator.
- Wrap cut ends with a damp cloth.
- Handle carefully, as bruising can reduce vitamin content.
- Wash, chop, and blanch zucchini, then immerse in an ice bath. Drain dry.
- Freeze in an airtight container.
- Shred raw zucchini and freeze in an airtight container. (Or portion into several smaller containers.)
- Frozen shredded zucchini is excellent in recipes like zucchini bread or to add a dose of veggies to pasta sauce and meat loaf. Simply remove from the freezer and thaw in a strainer to remove excess water before using.
Root to Fruit
Unlike winter squashes, summer squash have soft, thin skin that is perfectly edible
Peel or cut away any damaged flesh, and serve as usual.
Slightly overripe squash are best served cooked. Grate overgrown squash or squash that has started to go soft and use in baked goods such as muffins and breads.