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.
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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.
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.
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)
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.
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.
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