We typically grow two types of zucchini, a yellow and a
green. Rich in antioxidants, these varieties can be used in recipes interchangeably. While zucchini is typically cooked, don't forget that they can also be eaten raw. 

Storage:

• Store in fridge in a bag, ideally in the crisper.

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Cooking Tips:

• You know a zucchini is super fresh if you see beads of moisture form when you slice it. 
• Shred for raw salads, cook lightly on a grill, make zucchini bread, bake into casseroles or use in soup.
• Try making zoodles! That's noodles out of zucchini! Just use a vegetable peeler to do the job. 
• Slice into medallions and fry up for zucchini chips. 

Season: Summer, Fall