Summer Squash: Zucchini
What It Is
Section titled “What It Is”Zucchini (summer squash) is one of the most prolific crops of the Cold Springs Organics summer season — tender, mild, and available in abundance from July through September. We grow both green and yellow varieties; both are interchangeable in the kitchen.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”- Refrigerate in the crisper drawer for up to 5–7 days.
- Do not wash before storing.
- Zucchini softens quickly at room temperature.
How to Prep It
Section titled “How to Prep It”Rinse well. No peeling necessary — the skin is thin and tender. Trim the ends. Slice into rounds, half-moons, ribbons, or grate for baking. Very large zucchini can be seedy in the centre — scoop out the seeds before using.
How to Cook It
Section titled “How to Cook It”- Grilled — slice lengthwise, brush with oil, and grill over medium-high heat 3–4 minutes per side.
- Sautéed — cook sliced zucchini in a hot pan with garlic and olive oil until just golden.
- Fritters — grate, squeeze out excess moisture, mix with egg and flour, pan-fry as patties.
Quick Meal Idea
Section titled “Quick Meal Idea”Zucchini pasta — slice thinly on a mandoline or spiralize, sauté in olive oil with garlic and cherry tomatoes for 5 minutes, toss with pasta and parmesan.