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It's Zucchini Season!

Many people have bumper crops of summer squash, such as zucchini, crookneck and straight-neck types. One-half cup of summer squash has just 10 calories. Summer squash has vitamins C and A, potassium and other vitamins and minerals. These are some ways to use zucchini on your menu.
It's Zucchini Season!

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Grill it.

  • Rinse, then slice zucchini into ½-inch-thick pieces.
  • Place in a bowl, then add a small amount of canola oil or olive oil. Mix.
  • Sprinkle with your favorite seasonings, such as garlic powder, pepper or Italian seasoning.
  • Grill zucchini over medium-low heat for three to four minutes per side.
  • Use a perforated grilling pan (so the zucchini doesn’t fall through the grate).
  • Alternate method: Slice zucchini lengthwise, brush with oil and cook over the grates.

Make noodles.

  • Rinse but do not peel two small zucchini.
  • Make zucchini noodles by slicing into thin strips with a knife or vegetable peeler. Discard seeds.
  • Heat oil in a skillet. Use 1 tablespoon oil for 2 cups of zucchini noodles.
  • Saute for one minute.
  • Add ¼ cup of water and cook for about five minutes.
  • Note: Special equipment such as a “vegetable spiralizer” is available. A vegetable spiralizer allows you to make noodles out of zucchini.

Use it in baking.

  • Use grated zucchini in baked goods, such as bread and muffins.

Extend foods.

  • Add grated zucchini to meat loaf or meatballs to keep the recipe moist. Use about 1 cup of grated zucchini per pound of ground meat.

 Eat the squash blossoms.

  • Zucchini blossoms can be added to soup, salads, quesadillas and many other foods. If you eat the blossoms, they won’t form more zucchini!

 Preserve it.

  • Freeze zucchini by slicing or grating; blanch in boiling water for one minute if grated or three minutes if sliced; allow to dry, then package in freezer containers.
  • Label with contents and date.
  • See for more information.

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

Featured in Food Wise in August 2017 newsletter (PDF)

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