By late July, zucchini vines seem unstoppable. Each day brings new fruits, shining deep green or bright yellow under broad leaves. Picking them yourself is a reminder of how generous the summer garden can be — one plant yields enough to feed a family and still share with neighbors.

The beauty of zucchini lies in its versatility: mild enough to blend into sweet or savory dishes, sturdy enough to grill or roast, and tender enough to eat raw when young.

🥒 How to Harvest Zucchini

  • Size matters: For the sweetest flavor, pick zucchini when they are 15–20 cm long. Larger ones become seedy and watery.
  • Frequent picking: Harvest every few days to keep the plant producing.
  • Cut, don’t twist: Use scissors or a knife to avoid damaging the stem.
  • Look under leaves: Zucchinis hide well — check carefully or you may find a giant later!

🏡 Storing Zucchini at Home

  • Fresh: Store in the fridge, unwashed, in a perforated bag. They’ll last 4–5 days.
  • Longer storage: Shred and freeze for baking, or slice and freeze for soups and sautés.
  • Preserve: Zucchini also makes wonderful pickles and chutneys.

🍽 Three Delicious Zucchini Recipes

  1. Zucchini Fritters – Grated zucchini mixed with egg, herbs, and breadcrumbs, pan-fried until golden.
  2. Stuffed Zucchini Boats – Halved lengthwise, scooped out, and filled with rice, tomato, and cheese before baking.
  3. Chocolate Zucchini Cake – A moist, rich cake where zucchini adds tenderness without overpowering the flavor.

🌿 Other Uses of Zucchini

  • Grill thick slices for a smoky summer side.
  • Spiralize into “zoodles” as a healthy pasta alternative.
  • Use zucchini flowers — stuffed with cheese and lightly fried, they’re a delicacy!

Looking to pick your own zucchini? Visit these farms that currently offer them:

Zucchini season is abundant but fleeting — take advantage of the harvest while it lasts, and let your creativity shine in the kitchen.