20 Zucchini Recipes to Make This Summer

How to Pick the Best Zucchini

Knowing what to look for at the farmers market or grocery store makes a real difference in how your recipes turn out. Here’s what I always keep in mind:

• Go for the smaller ones: Zucchini in the 6 to 8 inch range are sweeter, more tender, and have fewer seeds than the oversized ones. I cannot stress this enough when you’re planning to roast or slice. The giant zucchinis from the garden are better off shredded into bread or muffins where the texture matters less.
• Look for firm skin with a slight sheen: Fresh zucchini should feel heavy for its size with no soft spots, wrinkles, or dull patches. A little natural roughness on the skin is totally normal, but avoid anything that feels spongy.
• Check the stem: A fresh green stem means it was recently harvested. A dry or shriveled stem is a sign it has been sitting for a while.
• Yellow zucchini works in any of these recipes: Summer squash and zucchini are basically interchangeable in cooking. If your farmers market has yellow squash, use it, or mix both for a little extra color.
• Store it unwashed in the fridge: Zucchini keeps well in the crisper drawer for up to 5 days. Wash it right before you use it, not before storing.