Zucchini, like all members of the squash family, are native to the Americas. However, the varieties of squash typically called “zucchini” were developed much later in Italy following their introduction from the Americas. Zucchini have a reputation with home gardeners for having overwhelming production. However, they’re are many ways to eat the fruits both cooked and raw.
The skin is left in place on the fruit. Zucchini require little more than quick cooking. They can be prepared in a variety of techniques including steamed, boiled, grilled, stuffed and baked, barbecued, fried, etc. They can also be baked into a bread or cake. Zucchini can also be enjoyed raw, sliced or shredded in salads or lightly cooked.
Farmers that grow Zucchini
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*Squash Surprise: Butternut or Kabocha variety will be in the bag this week
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