Nutrition Fun Facts: Zucchini is approximately 95 percent water and very low in calories. Great for those watching their weight! It is an excellent source of vitamin C and potassium. In addition, the peel contains insoluble fiber that benefits the digestive system. (2)
Storage Tips: Store zucchini in a plastic bag for up to 4-5 days. Do not wash it until you are ready to use it, damp squash will rot even in the fridge. Store cooked zucchini for up to 2 days in a sealed container. (1)
Preparation Tips: Zucchini is incredibly versatile; it can be baked, boiled, broiled, deep-fried, grated, grilled, marinated, pan-roasted, consumed raw, sautéed, shaved, steamed, stir-fried, stuffed and of course turned into zucchini bread. The zucchini plant also produces an edible blossom that can be battered and fried. A summertime favorite preparation is grilled zucchini. Slice small to medium zucchinis length wise into quarter inch strips, toss with oil, salt, and pepper and toss on the grill. These are a great as a side or on a sandwich.
Recipe: Savory Zucchini Ribbons
• 2 medium zucchini
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces sun-dried tomatoes, packed in oil (about 24)
• 3 ounces goat cheese
• 2 tablespoons chopped fresh chives (can sub scallions or onion tops)
• 2 tablespoons extra-virgin olive oil
2.) “Zucchini and Summer Squash.” The University of Maine. <http://umaine.edu/publications/4257e/>.