Seasons/Availability
Baby Green zucchini squash is available year-round.
Selection/Storage
When selecting baby Green zucchini, look for those that are evenly colored and free from any blemishes. Zucchinis should be firm and with a deep green skin. For optimal shelf life, store unwashed in the refrigerator in an airtight container or plastic bag for up to five days. Avoid cutting before storing as this can reduce the shelf life.
Preparation
Before preparing baby Green zucchini, thoroughly rinse it under cool running water. If using the skins in the dish, avoid scrubbing too harshly as this can break down the skin’s texture. Cut off both ends of the squash but leave enough of its stem attached to hold together during cooking. Baby zucchini can be eaten raw, steamed, grilled, roasted or sautéed. When roasting the squash, it’s best to cut into large slices or wedges so that the moisture inside doesn’t burn up too quickly and cause the zucchini to dry out. For an interesting way to serve baby Green zucchini, try making a colorful tartare by chopping it finely and combining with diced tomatoes and herbs for flavor. Use baby Green zucchini in soups, stews, omelets or stir-fries as well as pureed to make a flavorful pasta sauce or dip.
Nutrition
Baby Green zucchinis are low in calories and fat but high in dietary fiber. They are also a good source of vitamins A, C and K as well as minerals such as magnesium and potassium. Zucchini skin is particularly nutrient-dense so it’s best to leave the skin on during preparation.
Safety Considerations
When cooking baby Green zucchinis, avoid overcooking them as this can lead to reduced flavor and texture quality. It’s best to cook them quickly over medium-high heat until they reach desired tenderness or doneness. To prevent cross contamination, always use separate cutting boards for raw meat, poultry and seafood when prepping zucchinis in order to avoid foodborne illnesses.
