This absolutely gorgeous zucchini (why, yes, that's my sink in the background. Sorry!) came from my lovely friends over at Cooking with My Girlfriend. I thought that, in honor of that glorious squash, I would post about the care and maintenance of one of my favorite members of the squash family.
Before we begin, I also wanted to mention a blog I stumbled upon that has a recipe for Chocolate. Zucchini. Cake. The blog is called Chocolate and Zucchini and is run by a French woman (she writes in English, so don't be scared away!) whose cooking journey began while she was still a software engineer.
Random FactsGrowing Season: April-August
Origin: North America
Other names: Courgette, summer squash
Classification: Botanically, zucchini considered a fruit; however, chefs generally treat it as a vegetable and prepare it in savory dishes.
SelectionChoose zucchini that is firm and unblemished with a fresh, green color. The younger the squash is, the more tender it will be (the plants around here are rather vivacious at the moment, though!). A zucchini that is about 6–8 inches long should yield the best results.
StorageStore zucchini either at room temperature or in a perforated bag in the refrigerator. Wash directly before using but not before then.
You should not freeze whole zucchini because it tends to turn mealy. If you wish to freeze your zucchini, I've located several ways to prepare it, all of which involve blanching the zucchini. You can cut it into 1-inch slices, then blanch for three minutes, or you can grate the zucchini and blanch for 1–2 minutes.