Zucchini – a sign that summer is here! This summer squash, like all squash plants, originated in the Americas. Europeans liked it so much, they brought the plants to grow and cultivate back home. It was in Italy where the modern-day zucchini came to be and it was called zucchino, or little squash. Courgette, French for zucchini, is the word used in France and British-English speaking countries. In the 1920s, Italians brought zucchini back to America and it is a beloved summer squash all over the world.
In Hawaii’s temperate climate, zucchini grows pretty well all year round – but they’re in full force these summer months. This week, we’ve got an abundance of zucchini from Aloun Farms and they’re are as versatile as they are delicious!
- Be gentle with zucchini! Any nicks and scratches can cause it to deteriorate quicker.
- Fresh zucchini stores well up to a week in a cool, dry place.
- Frozen zucchini can store well for up to a year. Just slice, steam or boil for 3 minutes, and store in an airtight container.
- Only wash your zucchini right before using it.
Steam, boil, stew, bake, shred, grill, deep fry, stir-fry, or spiralize into noodles (zoodles) – there’s no shortage of ways to enjoy eating zucchini. Even the edible golden flower of this plant is a delicacy, usually eaten fried or stuffed. Zucchinis contain useful amounts of folate, potassium, and vitamin A, so you can feel good about eating them, too.