The Fresh Factor: 5 ways zucchini will surprise you
Don’t underestimate the humble zucchini. A summer staple of gardeners, the slim, soft skinned squash is versatile, low-maintenance and comes to life with a little thoughtfulness and flavoring in the sauté pan.
For the August entry of The Fresh Factor series, The Packer and Healthy Family Project have teamed up to share some of our favorite facts and tips about zucchini and why hungry shoppers should give this produce underdog a moment in the limelight.
Before you assume you’ve got zucchini all figured out, here are five facts about the verdant green summer squash that might surprise you.
1. Zucchini has many cousins: Zucchini is just one popular variety of soft skinned summer squash. Not only is zucchini interchangeable with its non-identical twin, yellow squash, but there’s the Mexican Chayote squash, both round and stripped zucchinis, not to mention the UFO-shaped patty pans that come in green and buttery yellow speckles. The common denominator? All varieties sport a tender skin and white-seeded interior.
2. Keep cooking for rich flavor: Zucchini does just fine with a little bit of butter, Parmesan and summer herbs like basil or parsley, but if you’ve got the time, it’s worth giving your slow-cooked zucchini coins a little extra love.
“With tender young squash, the simplest preparations are sufficient. Don’t be afraid to really cook the summer squash,” writes Deborah Madison in the seminal cookbook, "Vegetarian Cooking for Everyone." “Brief cooking preserves its texture, but longer cooking brings out much more of its good squash flavor.”
3. Potassium-rich powerhouse: Zucchini is a good source of potassium, not to mention rich in fiber and vitamins A and C. Read more about the health benefits of zucchini on Healthy Family Project.
4. Bigger isn’t always better: While zucchinis can grow as big as their hefty, winter squash pumpkin cousins if left unattended, if you want to enjoy your squash as a culinary treat and not a front porch statement piece, opt for a slender zucchini, around 1 pound. The larger the zucchini lends itself to a tougher, more fibrous texture and tougher skin — decidedly not delicious.
5. Don’t skip the squash blossoms! If you believe the green zucchini is all the plant has to offer, think again! Delicate and lacy, squash blossoms are sought after at farmers markets and restaurants across the U.S. If you spot a squash blossom for sale, it’s worth tucking in your cart to cook for a special treat.
One unsurprising fact about this cheery green veggie is that, like bananas, zucchini is a great addition to sweet quick breads. If you want to try your hand at this classic, home bakers can’t go wrong with Alison Roman’s take on zucchini bread.
“A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both,” Roman wrote in her popular New York Times recipe. “This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist.”
More from the Fresh Factor
What is your favorite way to enjoy zucchini? Share it with one of The Fresh Factor’s social media posts or drop us a line at news@thepacker.com.
Next month, The Fresh Factor is going to put a spotlight on mushrooms. Check out other fresh produce highlights from the series such as watermelon, beets, asparagus and kale.
