Zucchini are one of those versatile wonders. With their dark, green skin and oblong shape, this squash grows in abundance during the warm, summer months. Whether it’s pickled, fried, baked or mashed, they enhance just about any seasonal recipe.
When visiting the markets, be sure to choose zucchini that are firm, shiny, and have a dark, green color. Try to stay away from really large zucchini, as they can be tough and have a rather bitter taste.
Both zucchini and summer squash hold a lot of water, which can muddy the taste. To enhance their flavor, remove the excess water by lightly salting the zucchini and letting it sit for half an hour. Then, rinse under cool water and ring out with a dry cloth. Zucchini is best when cooked quickly with a minimum amount of water added. Because it hold flavor so well, feel free to season the zucchini with fresh herbs and spices for a savory dish, or add it to some of your favorite sweet recipes.
Here are a few of my favorite zucchini recipes for the summer season. How do you like to enjoy zucchini?
Get this recipe: Crispy Grilled Zucchini with Marinara
Get this recipe: Zucchini Chocolate Cake
Get this recipe: Southwest Zucchini Boats
Get this recipe: Zucchini Feta Pancakes
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