It’s been a bit since our last farmstand post, but today it’s back with the extremely versatile vegetable, zucchini. (Technically zucchini is a fruit.) Zucchini season is almost over, but it peaks at the end of the season. Chad and I have been enjoying zucchini all summer long, I’m hoping to grow my own next summer!
Picking the perfect zucchini is a lot easier than picking other fruits and veggies. Make sure there are no bruises or blemishes. The skin should be bright green. The smaller the zucchini the more tender the veggie, Martha Stewart recommends selecting one less than eight inches long.
Clockwise from top left: Zucchini Skillet with Brown Butter Toast, How Sweet It Is | Zucchini Parmesan Sliders, Take a Megabite | Buffalo Chicken Stuffed Zucchini, Closet Cooking | Skillet Mexican Zucchini, Skinny Taste
I have personally made the zucchini skillet, sliders and buffalo chicken stuffed zucchini and can vouch for their deliciousness. Chad loves them as well. I hope to make the Mexican zucchini soon, I could see pairing it with these chipotle braised tacos.