• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Seasonal guides
  • Garden
  • About
  • Subscribe
  •  

Ask the Food Geek logo

menu icon
go to homepage
  • Seasonal guides
  • Garden
  • About
  • Subscribe
  •  
search icon
Homepage link
  • Seasonal guides
  • Garden
  • About
  • Subscribe
  •  
×
Home » Produce guides » Zucchini & other summer squash

Published: Feb 28, 2020 · Modified: May 13, 2024 by Veronica T

Zucchini & other summer squash

Zucchini and summer squash are probably the most versatile, affordable, and abundant summer vegetable. They can be pureed into soups, shredded for baking, or even stuffed & grilled.

Eat in season - summer squash and zucchini are in season starting around June.
Jump to:
  • Selecting & storing when in-season
  • Should you peel zucchini?
  • Removing squash seeds
  • Using zucchini in baking
  • Seasonal recipes

Selecting & storing when in-season

Zucchini and other summer squash start showing up in June and last into early or mid-fall. See what else is in season at the same time: June, July, August, September, October.

How to buy & store

To pick the best summer squash look for ones that are firm and heavy for their size. When 2 zucchini are the same size, but one is heavier, that means it has a higher water content and is fresher (and not dried out). The skin should be smooth and shiny, with no pitting.

Choose squash that are 6-8 inches long (for green or yellow zucchini) for the best flavor and texture. The larger ones will have tougher flesh and more seeds. If you do end up with a giant zucchini, they are great for shredding into breads or cooking into a soup where you aren't looking to highlight the zucchini flavor.

What to do with large zucchini
Large zucchini can be used in most types of recipes, which I've tested with my own giant garden zucchini bigger than butternut squash and longer than a box of spaghetti noodles!
Check it out
2 giant zucchini next to a regular sized butternut squash and box of pasta for scale, showing what to do with large zucchini

To store zucchini, sources are split on whether it should go in the fridge or on the counter. The reason for this is the optimal storage temperature is between 41 and 50 degrees F. Your fridge is usually set to 37 which can cause 'chilling damage' (loss of quality and sunken pits) after 1-2 days in the fridge, but your home will be much warmer than 50F.

Fresh squash can be stored for a few days to a week on the counter (unless the room is really warm), and they will also last a similar amount of time in the fridge. If you buy more than one, try storing one on the counter and one in the fridge to see what works best in your home.

I store the ones I pick from my garden on the counter (out of direct sunlight) and they last weeks. If you buy zucchini from the farmers market, which is usually very recently harvested, you should have similar results.

Pre-sliced and zucchini noodles can be stored in the fridge. It's best to put them in an airtight container lined with paper towel (to absorb excess moisture). They can last a few days this way, ready for your meal-prep.

Should you peel zucchini?

Zucchini and other summer squash don't need to be peeled. In fact, the skin contains a fair amount of nutrients. When zucchini grow too large, this skin can turn slightly bitter, in which case you may want to consider peeling it.

The peels often add color to the recipe they are used in. Soups will turn green or yellow, depending on the color of squash you are using. Baked goods will be speckled with green or yellow flecks. I love the added colors, but sometimes people remove the skin to control the final color.

Removing squash seeds

Zucchini and other summer squash are picked when their seeds are immature. They're small and relatively soft, so they go unnoticed in most recipes.

Larger zucchini will need the seeds removed. Simply cut the zucchini in half and scoop the seeds out of the center with a spoon.

A zucchini bread loaf next to garden zucchini and summer squash

Using zucchini in baking

Summer squash, from crooknecks to yellow zucchini, are great in baked goods. They are almost always shredded, adding moisture to the batter. It's similar to adding shredded carrots to carrot cake.

Zucchini can be watery, but most recipes account for that so you don't need to squeeze out the extra liquid. That doesn't always apply, so be sure to read through the recipe. Other things, like fritters or fries, almost always need as much water squeezed out as possible.

It's hard to know how much water your zucchini has compared to the ones used by the recipe creator. If yours are more watery, they will take longer to bake. If they are dryer, they can be done a bit sooner. Be sure to keep an eye on your baked good in the oven.

I like to use an instant read thermometer to make sure my baked good is properly cooked. Too long and it will be dry, but undercooked can produce a gummy bread or muffin. Here are some temperature guidelines for when you bake with zucchini this summer.

  • Zucchini bread, muffins, cornbread, and scones: 200 - 205°F (93°C - 96°C)
  • Cakes and cupcakes: 200 - 209°F (93°C - 98°C)
  • Cookies: 180°F (82°C)
20 Zucchini bread recipes (& other baked goods)
There are so many types of zucchini bread, it would be hard to try them all. I gathered recipes from lemon poppy seed to gingerbread - all made with zucchini and other summer squash.
Check it out
A zucchini bread loaf next to garden zucchini and summer squash

Seasonal recipes

If you have too much zucchini to use up, I've got your covered. I have that problem year after year! In just a couple of hours, you can use up a dozen zucchini.

What to do with a lot of zucchini: make 3 soups in 2 hours, or make quiches and quick breads.

My favorite zucchini recipes

I've probably cooked through a few hundred pounds of zucchini from my garden over the years. Here are a few of my tried & true recipes.

  • A bowl of zucchini poblano soup next to a green zucchini and poblano peppers on a table.
    Roasted zucchini poblano soup
  • A bowl of Italian tomato zucchini soup on a table with eggplant, zucchini, and tomatoes.
    Italian tomato, zucchini, and eggplant soup
  • A bowl of loaded potato zucchini soup, topped with bacon, green onions, and croutons.
    Loaded zucchini potato soup
  • A bowl of zucchini soup with toasted walnuts, thyme, and honey
    Zucchini soup with toasted walnuts & honey
  • A bowl of southwest zucchini soup with corn
    Southwest zucchini soup
  • Zucchini quiche with garden zucchini
    Zucchini quiche with cheddar & herbs
  • Zucchini bread slices next to zucchini and summer squash to show how easy the recipe is
    Zucchini bread (easy & fuss free)
100 zucchini recipes to celebrate its versatility
Over 100 zucchini recipes will keep you cooking all summer long. I organized the list into categories so you can browse through a dozen stuffed zucchini boats or how to add zucchini to meatballs.
Check it out
Stuffed zucchini boats - recipes to use up zucchini

  • Facebook

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About the Food Geek

Welcome, I'm Veronica, your resident food geek - experienced recipe developer and gardener. My goal is to help you enjoy eating at home by knowing what fruits & vegetables are currently in season and the best ways to use them. To do that, I've put together seasonal produce guides and recipes with practical advice.

More about me

Strawberries in baskets on a farm, with text May produce guide & recipes
Strawberry rhubarb bars with fresh rhubarb and strawberries in the foreground

Strawberry rhubarb oatmeal bars

A book on growing asparagus in your home garden

Get my new book, on sale during spring planting season!


Popular recipes

  • Roasted strawberries in their own sauce
    Roasted strawberries (for better flavor)
  • Eggs Benedict with asparagus, deli ham, and a fried over easy egg that was easy and quick to make. Set on a wood cutting board backdrop.
    Shortcut eggs Benedict with asparagus
  • Blueberry syrup in a jar, on top of a pile of fresh blueberries.
    Blueberry syrup recipe (with canning instructions)
  • A dinner plate filled with Chinese chicken salad, mandarin oranges, shredded cabbage, and a sesame salad dressing.
    Chinese chicken salad with fresh mandarin oranges
See more Spring recipes →

Footer

↑ back to top

About

  • About me
  • Privacy Policy

Newsletter

  • Sign Up for produce guides!

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.