Harvest of the Month: Zucchini
Zucchini is a popular summer squash that is best during late spring and summer months. It is most often seen as dark green, but can also be found in a golden yellow color. Zucchini can be enjoyed in many different ways including raw, grilled, baked, steamed, boiled, or fried. It is also used in making breads, stews, curries, and even pizza. Not only is zucchini low-calorie, but it is saturated fat free, sodium free, cholesterol free, and high in vitamin C! The skin of the vegetable is a good source of dietary fiber than can help aid with digestive health.
How to Select
Look for small to medium zucchini (around 6 to 8 inches) with a slightly prickly, but shiny skin. Similar to other types of produce, the skin should be firm and relatively free of cuts and major bruises. Avoid zucchinis with soft, wrinkled ends.
How to Store
Store zucchini in a plastic bag in the refrigerator for 4 to 5 days. Do not wash it until you are ready to use it. Cooked zucchini can be stored in the refrigerator, but should be used within two days.
How to Prepare
Wash the zucchini under cool running water and then cut off both ends. Then cut it into the desired size and shape for your recipe.