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Zucchini

Zucchini, also known as courgette, is a versatile summer squash belonging to the Cucurbitaceae family. It is characterized by its mild flavor and tender, edible skin that comes in various shades of green. With a high water content, zucchini is low in calories and packed with essential nutrients, such as vitamin A, vitamin C, and potassium. In the culinary world, zucchini is celebrated for its adaptability in numerous recipes, ranging from savory dishes like grilled or stuffed zucchini to sweet treats like zucchini bread and muffins. It can be eaten raw, steamed, sautéed, or even spiralized as a low-carb pasta substitute.
#23
IN FRESH VEGETABLES
17
CAL / 100G
$0.09
AVG / OZ
zucchini
67%
CARBS
7%
FAT
26%
PROTEIN
Zucchini FAQ
While cooking with zucchini can be enjoyable, there are some common challenges people face due to its high moisture content. Some are unsure how to avoid a soggy finish in recipes like zucchini bread or fritters. The key is to thoroughly pat dry the zucchini after grating or chopping it. Others may struggle to achieve a crisp texture when frying zucchini. The trick here is not to overcrowd the pan, thus allowing the zucchini to properly caramelize. Many tend to overcook zucchini, which can result in a mushy texture. Remember, it’s better to err on the side of undercooking zucchini; it’s quite enjoyable with a bit of crunch. Lastly, zucchini's seeds can sometimes be bitter, so for a smoother flavor profile, consider removing these before cooking. Getting the most out of your zucchini involves highlighting its natural flavor. Simple preparation methods like grilling or roasting with a drizzle of olive oil, a sprinkle of salt, and some herbs can bring out zucchini's mild sweetness. You could also use zucchini raw in salads or use it to add moisture in baked goods. Remember, smaller zucchinis tend to be more flavorful and less watery than oversized ones. Not many know that zucchini flowers are edible and delicious. They can be stuffed and fried for a gourmet treat. Plus, peeling zucchini isn't necessary; its skin is rich in nutrients.
How to pick a good zucchini?
How do I prevent zucchini from getting soggy when cooking?
Why is my zucchini bitter?
How can I retain the crunch in cooked zucchini?
Do you need to peel zucchini?
Can you eat zucchini raw?
Is zucchini good for baking?
What are the best ways to prepare zucchini?
Can I eat zucchini seeds?
Can I eat zucchini flowers?
Expiration & Storage Tips
When does zucchini expire?
Unopened and stored at room temperature, a fresh zucchini can last for 1-2 weeks. However, once it's been cut open, it should be kept in the refrigerator where it will typically stay good for about 1 week. If you have a large amount of zucchini and want to store it for a longer period of time, you can freeze it. To freeze zucchini, you'll want to blanch it first and then stick it in the freezer where it can last for about 9-14 months.
How do you tell if zucchini is bad?
To tell if your zucchini has gone bad, start by looking at its skin. If you see that it's beginning to wrinkle or shrivel, it's starting to go bad. It's best to use it quickly at this stage. If you notice any mold or mildew, or if it has a rotten smell, throw it away. Lastly, if the zucchini is very soft instead of firm, it's likely past its prime.
Tips for storing zucchini to extend shelf life
• To prolong the shelf life of zucchini, keep it whole and unwashed until you're ready to use it. • Store zucchini in a plastic bag in the crisper drawer of your fridge. • Do not wash zucchini before storing it as moisture can lead to mold. • If you have too much zucchini, consider grating it and then freezing it in meal-sized portions. It's a great way to have zucchini ready for baking or cooking later on. • If you're freezing zucchini, it's recommended to blanch it first to maintain its color, texture, and flavor.
EXPIRES WITHIN
11 - 21
DAYS
Health Info
Macros
4g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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