Although it is available year-round in most markets, prime season for zucchini is from May to August. This is why it is often called summer squash.
How to Choose Zucchini
Zucchini should be handled with care because it is easily damaged. When you are buying zucchini at the grocery store or farmers market in season, look for a moist stem end and a slightly prickly yet shiny skin as indicators of freshness. Ideally, green zucchini should be no more than six inches long and one to two inches in diameter with firm skin free of cuts or bruises and at least one inch of stem still attached.
Baby fingerling zucchini is a popular new item in the markets as well as with home gardeners who have the luxury of picking them at any time. Fingerlings can be steamed, sauteed, or pickled whole.
Zucchini blossoms, also a favorite with home gardeners, can be stuffed or not, then dipped in egg, spices, and flour, and fried to a golden brown. Picking the flowers actually encourages more fruit. Some markets are now carrying squash blossoms, often with a tiny zucchini attached. Look for bright, perky flowers with no wilting. Flowers should be sprinkled with water, wrapped gently in paper towels, and refrigerated. You should use them as quickly as possible.
How to Store Zucchini
Zucchini will stay fresh for four or five days if you store it in a plastic bag in the refrigerator crisper drawer. Do not wash the zucchini until just before you are ready to use it. If you notice the zucchini wilting, you should use it immediately. Softness is a strong sign of deterioration. Cooked zucchini will stay good for up to two days in a covered container in the refrigerator.
If you've got more fresh zucchini than you can use in a few days, you can freeze it for later use. To freeze, slice the zucchini into rounds, blanch for two minutes, plunge into cold water, drain, and then seal it in airtight containers or freezer bags. Frozen zucchini will keep for 10 months to a year.
Zucchini is a nutrition star. It is low in calories, with only 33 in one medium-size zucchini, and a good source of potassium, vitamins A, B6, and C, and fiber.
How to Use Zucchini
This vegetable shines when it's just breaded and fried or sauteed, and adding Parmesan cheese to the breadcrumbs for breading or just sprinkling it on top after it's cooked turns up the taste quotient. But there are many other ways to use it. Zucchini bread is a way to make something sweet nutritious, and there are many variations on the recipe for it. Zucchini lasagna is a favorite of vegetarians and anyone else who loves that essential Italian dish but wants to cut down on red meat. Or add zucchini and bell peppers to corn chowder for a healthy twist on that recipe. Use fresh corn, peppers, and zucchini for a savory late summer treat.