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This week’s Vegetable Box Feature: Zucchini,one of the easiest garden vegetables to grow, is also one of the simplest vegetables to prep in the kitchen.

Did you know?

  • They are Incredibly versatile in how they are enjoyed because of their mild and sweet flavour
  • They share parents with the watermelon. As members of the Cucurbitaceae family, the zucchini (a.k.a. summer squash) is closely related to watermelon, as well as cucumber, pumpkin, and gourds of all types.
  • They are actually a fruit and not a vegetable, botanically speaking - and it begins as a gorgeous flower.
  • Zucchinis contain more potassium than bananas.
  • The flower of the zucchini plant is also edible.
  • Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.


Fun Fact

  • The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. grown in the UK
  • Zucchini is the only fruit that begins with “z”.

Where to Store it?
Zucchini lasts longest when stored in the refrigerator. The key is preventing it from having any extra moisture, so don't wash it before storing and keep it in the crisper drawer away from produce with a high-water content. An extra step is to pat your zucchini with a paper towel to remove any extra moisture, then place it in a ventilated plastic bag, also stored in the crisper drawer. Properly stored zucchini stays good in the fridge for about five to seven days.

It’s best not to peel your zucchini before enjoying it because the skin is high in nutritional content. Wash your zucchini right before you are to use them.

How to Use:
The uses for zucchini are endless, raw added to salad or dipped in dip, shredded, sautéed, roasted, added to soup, baked or air fried. It can also be made into noodles or used for baking: muffins or bread!


Zucchini Farro Boats
Created by:

A delicious summer dinner!


4 medium zucchini
1/2 cup dry Italian Farro
1/4 cup finely chopped red onions
1/2 cup finely chopped green peppers
1/2 cup finely chopped red peppers
1 cup shredded mozzarella cheese
1 TBSP olive oil
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
black pepper and salt to taste

1. Cook farro as directed (as pasta).
2. Preheat oven to 375 degrees Fahrenheit.
3. Coat a shallow baking pan with non-stick cooking spray.
4. Trim ends of zucchini and cut them lengthwise.
5. Scoop out the insides of each zucchini half, leaving about 1/4 inch wall or less.
6. Finely chop the insides of the zucchini and set aside.
7. Place zucchini boats on the baking pan and sprinkle with salt and pepper.
8. Bake for 6-8 minutes or until zucchini boats are soft.
9. Add olive oil to a heated large skillet.
10. Add red onions, red peppers, green peppers, zucchini pulp, Italian seasoning, basil, oregano and garlic powder. Sauté until vegetables are soft.
11. Add farro to vegetable mixture and scoop into each zucchini boat.
12. Sprinkle equal amounts of mozzarella cheese on top of each zucchini boat.
13. Bake for 8-10 minutes or until cheese is melted.

Avocado Zucchini Hummus
Created By:

Whether it’s snack time, happy hour or lunch time this makes a delicious dip for your local veggies!

2 medium zucchini, 1 pound
1 clove garlic, minced
1/2 tsp ground cumin
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil, plus more for drizzling
1/4 cup tahini, (sesame seed paste)
1 ripe avocado, peeled and pitted
1 tsp sea salt, or to your taste

1. Slice the ends off the zucchini and cut them into chunks, about 6 pieces per zucchini. Place the zucchini pieces along with the rest of the ingredients into a 12-cup food processor. Secure the lid and process until smooth, scraping down the sides 2-3 times.
2. For an ultra smooth hummus, prepare the zucchini and place all the ingredients in the order listed into a high-powered blender. Secure the lid and blend starting on low and working up to medium, using the tamper to keep the mixture moving.
3. Remove the hummus from the machine and place it into an airtight container. The hummus will keep for 5-6 days in the fridge.



Chocolate Zucchini Bread
Created by:
Two Peas & Their Pod

This easy chocolate zucchini bread will remind you of your favorite chocolate cake!

1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 tsp baking soda
1/2 tsp sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 tsp pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with non-stick cooking spray and set aside.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  1. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  2. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
  3. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  4. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  5. Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.


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