The Infamous Zucchini: Taming the Summer Squash Glut

Zucchini jokes are a gardening rite of passage: the unlocked car loaded with giant squash, the “world’s second-largest zucchini” left in return. Why zucchini? Because Cucurbita pepo grows with alarming speed—2+ days from flower to ideal 6–8 inch harvest. Miss one under the leaves, and in 2–3 days you’ve got a tough, woody monster. The old adage holds: plant one, it dies; plant two, you’re drowning in zucchini.

Nutrition and Preservation

Low-calorie, 95% water, rich in vitamins A, C, potassium, and fiber. Dehydrating leaves only rind; freezing yields mush. Best used fresh, but zucchini pickles and marmalade (try pineapple-apricot version) preserve well. My trick: grate in 2-cup portions, freeze, then bake zucchini bread in mini-loaves for winter gifts.

Eat the Flowers, Reduce the Fruit

Harvest male blossoms (or some females) to curb production. Blossoms are a delicacy—stuffed, fried, or raw in salads. Search “squash blossom recipes” for inspiration.

Recipe: Crunchy Zucchini Sticks

• 3 medium zucchini
• ½ cup wheat germ
• ½ cup finely chopped almonds
• ¼ cup grated Parmesan
• ½ tsp salt
• ¼ cup melted butter

Cut each zucchini lengthwise into 16 sticks. Mix dry ingredients in a bag. Coat sticks in butter, shake in bag to coat. Bake on ungreased sheet at 350°F until crisp-tender, 10–15 minutes.

Bottom line: Don’t fear zucchini. The internet overflows with recipes—try something new this year, blossoms included.

Photo credits: Public domain (most); Farmerdill, Evert (PlantFiles); author (marmalade, plant, bread).