A to Zucchini

Sometimes called summer squash, zucchini is known for its mellow flavor when eaten raw, the natural sweetness is easily coaxed out by roasting or grilling.

August 6, 2015 Clean Eating

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Sometimes called summer squash, or courgette if you’re across the pond, zucchini plants are loved (and sometimes loathed) for the huge yields they often provide home gardeners. Though grown around the world for thousands of years, the dark green, oblong variety we’re familiar with today was cultivated in Italy. Known for its mellow flavor when eaten raw, the natural sweetness is easily coaxed out by roasting or grilling.

Peak Season: June to August

How to select: Look for shiny, firm, unblemished skin; it’s OK if it feels slightly prickly.

 Price range: $1 to $3 per pound

Keep it fresh: Refrigerate in a plastic bag for up to 5 days. Wash just before using to keep fresh longer.

Pairs well with: Goat cheese, mint, tomatoes, eggplant, corn, asparagus

Creative uses: Use a spiral slicer to make zucchini noodles and serve with fresh tomato sauce. Thinly slice, season and broil until deep golden brown and crisp at the edges to make healthy chips.

Nutrition highlights: Zucchini is packed with multiple B vitamins, which help support metabolism. Since the skin is nutrient-rich, it’s best to buy organic and skip the peeling.