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What to Eat Right Now: Zucchini
We're approaching the season when the subject of this newsletter should rightfully be What to Eat Right Now: Everything. Berries are still going strong, peaches and nectarines are delicious, and melons are ripening. But as much as I love fruit, I thought I'd take a break from the sweet stuff and get into some savory offerings. So this week, we're focusing on zucchini.
Selecting and Storing Zucchini
Appearance
Zucchini should be deep green and firm to the touch. Avoid, or use quickly, those with gashes in the skin or soft spots. As long as they're not too large, bigger zucchini can have more developed flavor, so don't be afraid to grab the biggies.
Taste
Zucchini have a delicate texture and mild flavor that takes on other flavors beautifully. I love to sauté zucchini in a generous amount of butter and serve dotted with fresh mint. Zucchini can cook up watery, though, so it's important to not to crowd it in the sauté pan or oven.
Storage
Zucchini keep well for four or more days sealed in a zip-top bag and tucked in the crisper drawer.
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