What is it?

Zucchini, the fast-growing summer squash we all know best, is just one of many summer squash varieties. Cooked to tender perfection, zucchini is nutty-sweet and delicious, whether steamed, sautéed, poached, baked, or grilled.

Green zucchini is medium or dark green with tiny gold flecks; its skin is smooth or lightly ridged. Cousa, also called Lebanese, Middle Eastern, Magda, and Kuta is shorter and plumper than its darker relative, with a blunt, rounded bottom end. This pale green squash has thin, tender skin and meltingly creamy flesh. Golden zucchini is sunny yellow and shaped just like its green cousin. Don’t confuse it with pale yellow straightneck summer squash.

Don’t have it?

You can usually substitute other types of summer squash.

How to choose:

Zucchini, like all summer squash, tastes best when picked young; if squash is allowed to grow too big, it gets watery, tough, and tasteless. Whether you’re choosing from the garden or the produce counter, pick small, firm squash, that are plump and brightly colored. The skin should be free of blemishes and should have a smooth, glossy sheen. Smaller squash are more tender because the skin is still thin and the seeds are unformed; they also contain less water than older squash. Zucchini is best when it’s no more than six inches long.

If you see squash with fresh-looking blossoms still attached, buy them. This is a sure sign that the squash was picked and handled carefully on the way to the market.

How to prep:

After a gentle scrub under the faucet, the squash is ready to cut. There’s no need to peel zucchini. Besides contributing color and nutrients, the skin helps the vegetable hold together better when cooked.

Try cutting zucchini into different shapes, depending on how you’re using it. A medium dice (1/3 to 1/2 inch) is perfect for sautés, but for a more refined look, or to add to a dish during just the last few minutes of cooking, cut the squash into a small (1/4-inch) dice. Round or half-moon slices are good for soups and gratins. Julienne squash is perfect for stir-fries and slaws. For layering in a lasagna and for frying, cut whole squash into thin, lengthwise slices. And with a V-Slicer, you can make long zucchini strings, which are great to toss into soups or cook lightly and coat with a dressing to serve as a side dish.

How to store:

Keep squash in a plastic bag in the refrigerator’s crisper drawer. It will last for four to seven days, depending on its freshness when purchased.

Recipes

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  Recipe

  Moroccan Lamb and Seven-Vegetable Couscous

  This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the…

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  Recipe

  Lemony Zucchini Linguine

  This quick, flavorful dish lets you take advantage of the season’s bounty of zucchini. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

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  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

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  Recipe

  Grilled Summer Squash with Mint Vinaigrette and Pine Nuts

  A fresh vinaigrette lends a bright contrast to the sweetness of summer squash (which gets extra caramelized from the heat of the grill). Serve with BBQ pork or grilled fish.

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  Recipe

  Zucchini Penne with Ricotta

  When summer squash is in abundance, use it up in this creamy, fresh pasta. Dollop the cheese on each serving, and let diners mix it in to create the sauce.

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  Recipe

  Summer Squash, Leek, Spinach & Parmesan Gratin

  Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…

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  Recipe

  Cheddar-Zucchini Pancakes with Poached Eggs

  Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner. Or…

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  Recipe

  Cold Sesame Soba Noodles with Snap Peas and Herbs

  With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch,…

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  Recipe

  Chickpea-Zucchini Pancakes with Yogurt, Za’atar, and Sea Salt

  These warmly spiced pancakes are studded with zucchini and brightened by scallions and a hit of lemon.