Hot Take: You Should Be Buying Bigger Zucchini

Zucchini can be found year round at most grocery stores, but summer is the peak season. When the days start getting shorter, and the zucchini (seemingly exponentially) start getting bigger, and bigger, it’s time to turn this workhorse veggie into a a meal everyone can get behind. Here’s why big zucchini is better, plus how to make the most of this summer squash.

Why Big Zucchini Is Better

Zucchini is a veggie with a lot of nutritional pluses: It’s one of the lowest of low-calorie vegetables, logging it at only 17 calories per 100 gram. With no saturated fats or cholesterol, plenty of minerals — including calcium, iron, magnesium, and potassium and vitamin A, vitamin C, vitamin K and folic acid, it’s easy to see why it’s such a go-to for many healthy eaters. Luckily for everyone, it also happens to be delicious.

And those big zucchini you’ll find around this time of year do have a few culinary advantages. They slice into planks easily and uniformly. Grating becomes easier. The skin, which is full of fiber, is a touch thicker, not enough to taste different, but enough to make it great for longer cook times.

The only downside? With larger zucchini, you’ll have to deal with more seeds. They can be pretty tough and don’t soften much during cooking so get them out before cooking.

Photo Credit: Love & Lemons

5 Delicious Ways to Make the Most of Zucchini

1. Golden Turmeric Noodle Miso Soup from Love & Lemons

In this quick-cooking vegan soup, zoodles are paired with turmeric, lemon and bok choy for a deeply flavorful, nutrient-pack meal. If you want to amp up the protein, try it with bone broth or add cooked chicken or shrimp in the last couple minutes of cooking.

Photo Credit: A Spicy Perspective

2. Healthy Baked Zucchini Tots from A Spicy Perspective

This clever recipe uses crisp rice cereal in the batter to keep it all gluten-free and terrifically crunchy. These tots are packed with plenty of grated zucchini and just enough cheese to hold them together. We love them with dairy-free ranch dressing.

Photo Credit: Chelsey Amer Nutrition

3. Zoodle Salad with Avocado Miso Dressing from Chelsey Amer Nutrition

This zoodle salad recipe offers a different taste and some different veggie, showcasing the versatility of zoodles. Fresh corn, usually at the end of it’s season in late summer and early fall, is a traditional French pairing, as is, red bell pepper, but the miso dressing takes this in a deliciously Asian direction.

Photo Credit: Emma Christiansen / Kitchn

4. Stuffed Giant Zucchini with Sausage, Mushrooms and Sage from Kitchn

This recipe was created just for big zucchini. Stuffed with savory sausage, mushrooms, and sage, it’s also delicious as we move into colder days. Classic pork sausage is great, but turkey sausage, chicken sausage, or even meatless varieties are terrific options.

Photo Credit: Bowl of Delicious

5. Healthy Zucchini Muffins from Bowl of Delicious

These tasty muffins use 4 cups, yes 4 cups, of grated zucchini, making it a great option in a bumper crop. It also happens to use whole grains, and olive oil, making it a healthy option for so many. The sweetener is honey, but maple syrup, as suggested in the recipe would make a successful swap.