Make the most of zucchini season!

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

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.

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. 

Zucchini keep well for four or more days sealed in a zip-top bag and tucked in the crisper drawer. 

Our Favorite Zucchini Recipes:

Mozzarella Baked Eggs with Zucchini

Grilled Summer Vegetables with Za'atar

Grilled Zucchini and Fresh Tomato Salad

Yogurt-Coconut Curry with Zucchini

Zucchini Bread

I'd be remiss if I didn't share a zucchini bread recipe. Though I don't have one on my site, this recipe from Ashley of Not Without Salt is an absolute knockout. Best. Ever

I love cheesy zucchini jokes and this image made me laugh out loud. 

Recently: Grilled Scallops with Zucchini Noodles and Charred Corn

Hot weather has me craving lighter fare brimming with flavor, and these grilled scallops hit allll the right notes. Smoky grill-seared scallops are served atop a mix of lemony zucchini noodles and charred corn with fresh parsley, basil, and mint. Tuck a few halved cherry tomatoes or fresh nectarine slices alongside, and you have summer on a plate. Get the recipe on BkS

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