How to Buy, Store, and Cook With Zucchini, In Season in July

June 29, 2015

Zucchini is one of summer’s most abundant (or out-of-control, depending on who you ask) vegetables. It grows like a weed, and can take over your garden and your fridge. Luckily, there are dozens of ways to prepare it: It’s excellent grilled, sautéed, stewed into oblivion, pickled, or just eaten raw. If you can find zucchini or squash blossoms, snap them up: They’re great dredged in a light batter and pan-fried, or sautéed and eaten with pasta.

Avoid enormous zucchini boats—they tend to be bitter, watery, or bland-tasting. Look for small to medium-sized zucchini that are firm throughout. If the…