Description

Zucchini (or courgette) is a sleek, dark green summer squash prized for its tender skin and creamy, mild flesh. It is a true kitchen chameleon—capable of being spiraled into low-carb “zoodles,” sautéed with garlic and herbs, or even grated into moist chocolate cakes. When harvested young, it offers a sweet, nutty flavor and a delicate crunch that is perfect for raw salads.

While all squash originated in the Americas, the specific zucchini we know today was developed in Italy in the late 19th century. Italian immigrants brought the “little squash” (the literal translation of zucchina) back to the United States in the 1920s. It gained massive popularity in home gardens because of its legendary ability to produce an abundance of fruit from just a single plant.

Zucchini is the definitive Summer squash. It thrives in high heat and ample sunlight, with a peak harvest season running from June through August. Because they grow incredibly fast—sometimes several inches in a single day—they are best picked when they are 6 to 8 inches long for the best flavor and texture.