Zucchini

Summer is the perfect time to savor just-harvested zucchini. It’s peak season is June through late August, but you may see zucchini in markets in some regions year-round. With its slightly curved cylinder-like shape, this green summer squash is perfect for blending with other ingredients or in simple preparations highlighting the taste of fresh herbs. Because zucchini has a high water content, it doesn’t require much cooking; raw, it adds nice texture to a salad of greens or a crudités plate. Like its yellow summer squash counterpart, zucchini is also a good source of vitamins A and C, and fiber.

Recipes: 
• Persian Rice-Stuffed Zucchini with Pistachios and Dill 
• Zucchini Angel Hair Pancake 
• Grilled Zucchini with Sea Salt
• Stuffed Zucchini with Cheesy Breadcrumbs
• Zucchini Eggplant Lasagna

See More: Use Your Zucchini