Zucchini is a vegetable that keeps on giving, from the time it flowers to when it is finally picked from the vine.
Actually, a zucchini is a fruit much like a tomato. It falls into a botanical berry category called a “pepo,” as the swollen ovary of the flower becomes the zucchini you know from the grocery store or farmers market. In many cultures, it falls into a category called a marrow.
The edible cycle of the zucchini starts with the flower itself. It has a yellow blossom that can be harvested when it is barely open. The flower is considered a delicacy by many. It can be dipped in breading and fried, or just fried without the breading.
Early in its development, when zucchinis are up to 8 inches in length, they are considered immature. At this stage of development, they are best used raw, grilled, in soup, or in savory favorites after being sliced and sautéed. They may also be layered in lasagna, stewed in tomatoes, deep fried, or baked in ratatouille.
Other ways to enjoy zucchini at this stage are as zucchini boats stuffed with all kinds of culinary combinations. The immature zucchini has soft seeds and a sweet taste.
As the zucchini matures to between 12 and 24 inches in length, it is ideal for the currently popular zoodle dishes. Zoodles are used as a replacement for pasta noodles. As people migrate toward more whole foods, and fewer carbohydrates and processed foods, zoodles can be an awesome substitute.
Zucchini noodles are a great way to increase vegetables in the diet. Spiralizers will make quick work of a zucchini. You’ll be enjoying zoodles in no time!
At this stage, zucchinis are ideal for making the bread that many of us know and love.
As zucchinis mature further, growing up to 3 feet in length, they become more fibrous and are best used in breads and other baked goods like muffins and even carrot cake. The flavors are not as strong, and you can include a lot of vegetables without adding a lot of the zucchini flavor. This is a perfect way to include it in your diet, especially if you aren’t a big zucchini fan.
At this late stage, because of the fibrous texture, the zucchini is often shredded to break it down and include it in a wide variety of baked products.
There is something for everyone at each stage of a zucchini’s growth. I know that I will have to try out the tantalizing blossoms and see how yummy they are. What new dishes will you be trying with your fresh zucchini?
A great way to preserve zucchinis for later use is to freeze or dry them. Although it is not recommended to pressure can zucchinis, they can be safely water bath canned as pickles or relish using research tested recipes. You can find references for approved recipes at https://extension.wsu.edu/clark/healthwellness/foodpreservation/. You can also use zucchini in baked products that can be frozen for later.
For additional zucchini recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at http://ext100.wsu.edu/clark/?p=8163. The FINI Fresh Match program provides help to SNAP consumers to purchase more fruits and vegetables at farmers markets. Find out more at: https://www.clark.wa.gov/public-health/snap-farmers-markets.
Carolyn Heniges is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060, ext. 5366, or join Facebook discussion group “WSU Home Food Preservers – Clark County.”
