Zucchini

Store unwashed in a plastic bag in the crisper. Don't wash until ready to use. Grated zucchini freezes well for baking; blanch slices before freezing for other uses.

Very low in calories, high in water content (about 95%). Good source of vitamin C and potassium.

Salt and drain grated zucchini for 10-15 minutes, then squeeze dry to remove excess moisture before adding to baked goods or fritters

Smaller zucchini (6-8 inches) are more tender and have fewer seeds than oversized ones

Cut zucchini just before cooking to prevent browning and moisture loss

Don't overcook—zucchini becomes mushy quickly. Sauté over high heat for 3-5 minutes until just tender

Use a mandoline or spiralizer to create uniform noodles (zoodles) that cook evenly

Garlic, olive oil, lemon, and fresh herbs like basil, mint, or dill

Tomatoes, bell peppers, and onions in ratatouille or summer vegetable medleys

Parmesan, ricotta, or mozzarella in gratins and baked dishes

Chocolate and cinnamon in baked goods like zucchini bread or brownies

Corn, beans, and chili powder in Southwestern dishes

Not removing excess moisture before baking, resulting in soggy bread or fritters

Overcrowding the pan when sautéing, which causes steaming instead of browning

Peeling the skin, which removes fiber and nutrients—the skin is completely edible