Zucchini
Zucchini is a mild, fast-growing summer squash prized for how readily it takes on other flavors. This page covers common green zucchini, which cooks quickly, holds a lot of water, and works equally well raw, grilled, baked, or stuffed.
How to buy
Pick small to medium zucchini, about 6-8 inches, with firm, glossy, unblemished skin. Smaller squash have fewer seeds and a denser, sweeter flesh; oversized ones turn watery and bland with a spongy core. Avoid any that feel soft, look dull, or have soft spots near the stem.
How to store
Refrigerate unwashed in a loosely closed plastic bag in the crisper drawer, where it keeps about a week. Zucchini bruises and softens quickly, so handle gently and use promptly once cut. It does not freeze well raw, but shredded or sliced zucchini can be frozen for baking after a quick blanch.
Culinary profile
- Flavor
- Mild, faintly grassy, and a touch sweet, with very little flavor of its own raw. Cooking -- especially sautéing or roasting -- concentrates its sugars and lets it pick up garlic, herbs, and oil readily.
- Texture
- Crisp and slightly squeaky raw. Turns tender and almost silky when sautéed or grilled, and can collapse into mush if overcooked, since its high water content makes it forgiving to undercook but easy to overdo.
- Aroma
- Faint, fresh, vegetal smell raw with little distinct character; develops a light sweetness and nuttiness once browned.
How to prepare
- Grated — Shredded for zucchini bread, fritters, or pancakes; squeeze out excess water first for a less soggy result.
- Sliced and sautéed — Cut into rounds or half-moons and cooked quickly in hot oil so it browns before releasing too much water.
- Grilled — Cut into planks or spears and grilled over direct heat until char marks form and the inside turns tender.
- Stuffed — Halved lengthwise and hollowed to hold a rice, meat, or grain filling, then baked until soft.
- Spiralized — Cut into thin ribbons or noodles as a low-carb pasta substitute, best cooked briefly to avoid waterlogging.
Classic dishes
American
- Zucchini bread — A sweet, moist quick bread made with grated zucchini folded into a cinnamon-spiced batter.
- Zucchini parmesan — Breaded, fried zucchini slices layered with marinara and melted mozzarella, baked casserole-style.
Italian
- Pasta alla Nerano — A Campanian pasta dish of fried zucchini melted into a sauce of butter and provolone del Monaco cheese.
- Zucchini involtini — Thin grilled zucchini strips rolled around ricotta or soft cheese and herbs.
- Fiori di zucca fritti — Zucchini blossoms stuffed with cheese, battered, and deep-fried until crisp.
- Frittata di zucchine — An open-faced egg omelet studded with sautéed zucchini and often onion or herbs.
- Zucchini carpaccio — Paper-thin raw zucchini dressed with olive oil, lemon, and shaved cheese.
Mexican
- Calabacitas — Diced zucchini sautéed with corn, tomato, and chile, often finished with melted cheese.
Chinese
- Zucchini and beef stir-fry — Sliced zucchini stir-fried briefly with beef and garlic so it stays just past raw crunch.
French
- Ratatouille — A slow-simmered Provençal vegetable stew where zucchini is layered with eggplant, tomato, and peppers.
- Gratin de courgettes — Sliced zucchini baked with cream or béchamel and a browned cheese topping.
- Velouté de courgettes — A smooth, pale green soup of zucchini simmered with onion and cream or crème fraîche.
Thai
- Thai stir-fried zucchini with basil — Sliced zucchini stir-fried with garlic, chile, and holy basil in a quick savory sauce.
Greek
- Kolokithokeftedes — Pan-fried zucchini fritters bound with feta, herbs, and a little flour.
Korean
- Hobakjeon — Thin zucchini rounds dipped in egg batter and pan-fried into a savory, lightly crisp pancake.
Middle Eastern
- Kousa mahshi — Hollowed zucchini stuffed with spiced rice and often ground meat, then simmered in tomato broth.