Start seeds indoors a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden 2-3 feet apart. Zucchini plants are vines and they need room to sprawl, or they can be planted on a fence or trellis and tied up. Harvest when zucchini are small and tender; the larger they get the more tough and seedy they will become.
Look for a clear, shiny skin, free of blemishes, and the smaller the better. Store in the refrigerator for up to a week.
Wash the zucchini with cold water and snip ends. Cut into slices or cubes. Heat a bit of cooking oil in a flat skillet over medium heat, add zucchini and saute until tender, but not mushy. Season as desired.
Note: If you have a really large zucchini (sometimes they hide under their leaves and you don't find them until they are huge!) these should be used for recipes such as bread or muffins where they are grated, rather than used in bigger pieces, as they will be tough.
Web Design by: Ten8ious Design