A very prolific vegetable, zucchini, as with any summer squash is a soft-shelled variety with thin edible skins and edible seeds, as compared to the hard-shelled winter squash with usually inedible skin. Zucchini has a tender flesh that requires only a short cooking time. It is very low in calories, high in vitamin C, and high in fiber. Green zucchini has a soft, thin skin with a firm, mild-tasting, white flesh. Yellow zucchini has a similar shape but differs in taste as it is sweeter than its green counterpart.
It's very versatile and can be sauteed, grilled, baked, or made into zoodles. The flavor is mild and good to mix with other summer veggies.
Select squash that has a shiny, bright-colored skin, are heavy for their size, firm, and free of bruises and cracks. Do not select squashes that are overly large because they tend to be fibrous and their flavor can be bitter.
Handle summer squash with care because they are damaged very easily. They can be stored for four to five days if placed in a perforated bag inside the refrigerator. Do not wash until ready to use.