Zucchini is available year-round in some regions, with peak season being June to August.
Health Benefits of Zucchini:
Rich in fiber, Vitamin A and Vitamin C, zucchini helps lower cholesterol, guards against asthma and strengthens teeth and bones.
Zucchini is a good source of potassium, which helps reduce blood pressure.
The Vitamin A in zucchini also helps in eye development and preventing age-related conditions.
How to Select Zucchini:
Choose small to medium-sized zucchini (6-8 inches in length, 2 or less inches in diameter) with shiny, bright green skin. It should be firm and feel heavy for its size.
Minor superficial scratched or bruises are common and perfectly fine.
Avoid zucchini with pitted skin, spongy textures, or soft or wrinkled ends.
How to Store Zucchini:
Store zucchini unwashed in a perforated plastic bag in the crisper drawer of your refrigerator for up to 5 days.
If zucchini starts to soften or wilt, use immediately.
How to Prepare Zucchini:
Always wash before preparing. Zucchini does not need to be peeled.
To freeze: slice into rounds, blanch in boiling water for 2 minutes then plunge into ice water to stop the cooking process. Drain and pat dry. Store in airtight containers or a plastic bag up to 1 year.
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