Thank god zucchini is so darn popular at the markets because this summer squash variety cranks at the farm! From late spring through autumn we harvest thousands of pounds of this cucurbit.  It lends moisture to baked goods and adds a creamy texture to soups when cooked and pureed. It’s a versatile vegetable that can be used in a variety of dishes from quick breads to zucchini noodles (purchasing a spiralizer is a great thing when zucchini season arrives!) Zucchini can be frozen and enjoyed all winter long–cube it, blanch it in boiling water, transfer to an ice bath, blot it dry, transfer to freezer bags and bam!


Spring, Fall, Summer

Cooking Options

Raw, Roasted, Grilled, Boiled, Steamed, Sautéd, Baked

Storage Best Practice

Store in a plastic bag in the refrigerator or blanch and freeze

All Zucchini Recipes