Straight from the pantry
Zucchini Recipes
Zucchini is mild, tender and quick to cook. Try it sautéed, baked, grilled or tucked into your favorite comfort foods.
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About Zucchini
Zucchini is a soft summer squash with a gentle flavor. It cooks in just a few minutes and goes with almost anything. You can slice it, grate it or cut it into noodles. It also bakes well into breads and muffins.
Compared with eggplant, zucchini is lighter and cooks faster. It holds more water than carrots or broccoli, so it can turn soft if overcooked. Hot pans and short cooking times keep it tender with a little bite.
Questions folks ask
Do I peel zucchini?
No need. The skin is thin and tender, and it adds color to the dish.
How do I keep zucchini from getting soggy?
Cook it fast over high heat. For grated zucchini, squeeze out extra water first.
Can I freeze zucchini?
Yes. Grated zucchini freezes well for breads and soups. Slices may be softer after thawing.
Kitchen tips
- Grate zucchini and squeeze it in a towel before baking or making fritters.
- Use a hot pan and don't crowd it so slices brown instead of steam.
- Smaller zucchini are usually more tender and sweet.
- Salt near the end of cooking to keep it from getting watery.
- Store unwashed in the refrigerator and use within a week.