Made Weekly

a cooking experiment: five recipes, five days, one ingredient

Zucchini (and summer squash) 101

OK it was a close call between zucchini and cherries, this week, but never fear: cherries will surface at some point in the next few weeks! 

Zucchini is not always a likable vegetable, I’ll admit. Raw it can be a bit spongy, cooked it can be soggy. It seems to be the default along with portabella mushrooms in ill-conceived vegetarian sandwiches. But I have come to love the humble zucchini, and if you’re a home farmer, you probably already know that you can blink an eye and suddenly have more zucchini than you know what to do with. 

Another “fruit or vegetable” argument: Again, zucchini is one of those “vegetables” that’s really just fruit in drag. It’s technically the ovary of the zucchini flower, which is another delectable way to enjoy zucchini. 

Varieties: I’m broadening this category to include other summer squash, like the enjoyably shaped and named pattypan variety. But a zucchini (or courgette) is your standard green summer squash, and can also be found in a golden variety. 

Those suckers grow: The longest zucchini ever recorded was over 7 feet long (holy moly) and the heaviest was over 64 pounds!!!

Fingers crossed you never have to figure out how to cook a zucchini that big. 

comments powered by Disqus


  1. dreadiron reblogged this from madeweekly
  2. meghanb10 reblogged this from madeweekly
  3. octopusenvy reblogged this from madeweekly and added:
    I love zucchini
  4. yiannimal said: YAY
  5. madeweekly posted this