Summer Squash: Zucchini
Prolific, mild, and endlessly useful — the summer squash that rewards quick cooking and a hot pan.
Store in
Fridge crisper, unwashed
Keeps for
5–7 days softens quickly at room temperature
Best eaten
Cooked raw in thin ribbons also works
Prep tip
No peeling skin is thin, tender, and edible
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. The farm grows both green and yellow varieties; both are interchangeable in the kitchen. Best when harvested small and young; very large zucchini can be seedy and watery in the centre.
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 and loses its crispness quickly at room temperature — refrigerate promptly after pickup.
Grated zucchini can be frozen: salt it first, squeeze out as much moisture as possible, then freeze flat in bags for use in fritters or quick breads.
How to Prep It
Section titled “How to Prep It”Rinse well and trim both ends. No peeling needed — the skin is thin and tender. Slice into rounds, half-moons, or long ribbons; dice for sautés; or grate for baking and fritters. For very large zucchini, halve lengthwise and scoop out the seeds with a spoon before using.
How to Cook It
Section titled “How to Cook It”- Sautéed — slice and cook in a hot pan with olive oil and minced garlic until just golden, about 5–6 minutes. Don’t crowd the pan — let it sit and brown before stirring.
- Grilled — cut lengthwise into thick planks, brush with oil, and grill over medium-high heat 3–4 minutes per side until tender with grill marks.
- Fritters — grate, salt generously, and squeeze out excess moisture in a towel. Mix with egg, a little flour, and herbs. Pan-fry as small patties in oil until golden.
Quick Meal Idea
Section titled “Quick Meal Idea”Zucchini pasta — slice zucchini thinly on a mandoline or spiralize into noodles. Sauté in olive oil with garlic and halved cherry tomatoes for 4–5 minutes until just tender. Toss with cooked pasta, a splash of pasta water, a handful of parmesan, and fresh basil.