Facts About Squash
1. Pick firm, smooth zucchini -- the smaller, the better. Larger squash can taste bitter.
2. Store zucchini in a plastic bag in the refrigerator to prevent them from losing water and becoming rubbery.
3. Chop half an inch off the stem and rounded ends of the veg before cooking.
4. Toss chopped, sliced or grated zucchini with salt to draw out water, then squeeze dry or blod with paper towels. Otherwise, they release too much moisture while they cook.
Zucchini for All
Do you know how to cook each of these different kinds of zucchini? Click on!
Remove the stems and toss the fresh-tasting flowers with pasta or chop for omelet filling.
Look for these firm-fleshed, slightly sweet zucchini at your local farmers' market.
This common zuke comes in all sizes -- scoop the seeds out of the big ones.
This one can be milder than the earthy dark-green kind but may be used like any other.
Start Your Engines...
Did you know: 63 tricked-out "squashmobiles" competed in last year's Zucchini Car Races at the Sonoma Valley Farmers' Market in California.
Cheesy Zucchini Bites
Roast zucchini rounds topped with goat cheese and grated Parm. Sprinkle with lemon zest and pepper.
Top pizza dough with grated zucchini, Gruyere and breadcrumbs; bake.
Get our most popular recipes for zucchini, stuffed, sautéed and more!