In Season: July to September
Zucchini are famous for the abundant crop that they usually produce. This makes both abundant at the market and affordable! There are a number of varieties of zucchinis ranging in colour and tastes. Yellow and green are the easiest to distinguish and aside from the colour are quite similar. Zucchinis belong to the summer squash group (along with pattipan, crookneck and straightneck squash). All squash in this group can be used interchangeably. Zucchini are great sautéed, grilled, stuffed and baked, as an addition to soups and stews and in baking. Their mild flavour and nice texture make them incredibly versatile. Zucchini flowers are also edible and are a great addition to salads, sautéed and added to pasta or even breaded and deep fried.
Zucchini need to be refrigerated right away. Store them in a perforated plastic bag or wrapped in a tea towel in a sealed plastic bag in the vegetable bin of your refrigerator for up to a week and a half.
Zucchini is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.