Zucchini

Zucchini's mild taste and watery insides support all sorts of cooking.

Flavor

How to use it

Avoid the Mushy Mess. Salt pulls water out through osmosis, keeping zucchini firm during cooking.

Quick Grill, More Nutrients. Grilling quickly caramelizes sugars, adding sweetness while keeping nutrients intact.

Common mistakes

• Prolonged cooking breaks down pectins, turning zucchini mushy.
• Old zucchinis, full of cellulose, get stringy.

What goes with zucchini

• Tomato. Tomato's acidity contrasts zucchini’s mild sweetness perfectly.
• Olive oil. Olive oil helps zucchini caramelize, deepening its sweetness.
• Parmesan. Parmesan's salt cuts through zucchini's mildness, adding umami.
• Basil. Basil's fresh, sweet aroma lifts zucchini's mild, watery flavor.
• Bell Pepper. Both vegetables soften and sweeten together in ratatouille.
• Ricotta. Ricotta fills zucchini and tempers its mild grassy flavor.
• Thyme. Thyme's light herbal notes contrast zucchini's mild sweetness.
• Poblano. Zucchini's mild grassy flavor lets poblano's roasted heat lead.

Try tonight

• Grate and add to bread batter.
• Slice and grill as a side.
• Spiralize as a pasta substitute.

Storage

Refrigerate in a plastic bag and use within five days to avoid spoilage.