When I was a kid we'd have squash boiled with butter.  I guess I should say my parents ate it while I made fun of it.  With a few more years under my belt, I'm finding that zucchini is actually pretty tasty!  I like to plant one zucchini plant in my garden each summer, and that will yield dozens befor the end of the season.  Before the summer is over I will fry, roast, stuff, and even boil my many zucchinis and love every minute of it.  Below is some helpful information on zucchini followed by several recipes to get you started on your own produce boon.  


1 C chopped, (124g)
Calories 20
Calories from fat 2
Total fat 0g
Total carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 2g
Vitamin A 2%
Vitamin C 35%
Calcium 5%
Also a source iron, thiamin, niacin, copper, riboflavin,
Vitamin B6, Folate, Magnesium,
Potassium and Manganese.
Season- Fall and Winter
Size- the small zucchinis have the best taste, so don't let them grow too large!  8in/20cm in length
Selecting- choose one that is firm, slender, smooth and with a bright color.  Once the fruit matures, the taste is not as sweet, so choose smaller zucchinis with the flower still attached.
Storage- Store for three days to one week in the refrigerator. 


Leave the skin on when preparing, so you don't lose nutrients. These zucchini are sliced on an angle for frying, grilling, or boiling. This gives you a longer piece to work with. Roast zucchini in a 400 degree
oven for about 20 min with salt,
garlic, and parmesan cheese.
Grate zucchini for use in tomato sauces or breads.

Try with

 Tortellini   Lasagna       
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