The MyPlate suggests varying your vegetables. Luckily, there are dozens to choose from and they come in many forms: fresh, canned, frozen, whole, or cut up. Because of this, it can be difficult to keep track of how to store each one.
Zucchini is a summer squash and falls under the “other vegetable” subgroup. It contains fiber which may help reduce blood cholesterol and lower the risk of heart disease.
Zucchini Tips and Tricks
• Be sure to leave skins intact in order to retain nutrients and add color!
• Zucchini typically is in season and likely cheaper around July to September.
• Opt for fresh or frozen whole, cut-up, or as noodles.
• Remember that convenience costs more – fresh produce that is cut in advance will be pricey.
• Choose a firm or slender zucchini free of wrinkles or soft spots.
• Select small to medium-sized around 4-10 inches.
• Larger zucchini will be tougher with more seeds, but are great shredded or in bread!
*Refrigerate your zucchini in a plastic bag for up to a week, and leave it unwashed while storing it because moisture will encourage mold and spoilage. Cooked zucchini can be stored in the fridge and should be used within 2-5 days.
Refer to the video for tips on different ways to cut zucchini!