All About Zucchini
Seasonality: Late June-September
Nutrition Highlights: Zucchini is high in Vitamin A, Vitamin D and Potassium.
Preservation: Zucchini can be frozen halved, sliced, grated or pureed. Learn more here.
06/26/2020
Anyone who’s grown zucchini or other summer squash varieties before knows how plentiful the crop can be. One plant will keep producing for months and months, providing a seemingly endless supply of squash all season long.
Local farmers are seeing the start of the summer squash season and have already donated their plenty to the Field to Family Farm Stands program. Our friends at Table to Table distributed 40 lbs each of zucchini and yellow squash from Flint Ridge Organics to five area food pantries, providing community members with a tasty and versatile veggie this week. Consult this guide for information on buying local this season to get your hands on some fresh zucchini, too.
Zucchini Serving Suggestion
Zucchini are most tender and flavorful when small, but farmers and gardeners know that a squash left on the vine past its prime will grow to an enormous size rather quickly. Those giant squashes are still very edible, commonly used grated into baked goods like zucchini bread.
Zucchini pizzas are a great recipe for zucchini of all sizes. See details below.
- Preheat oven to 375 F.
- For smaller zucchini, cut in half lengthwise and scoop out the guts to make a “boat”. For larger zucchini, slice into circles.
- Fill the boats or top the slices with sauce, cheese and your favorite pizza toppings!
- Bake 15-20 minutes.