As overwhelming as they may be — they grow so quickly it can be hard to put them all to use– we love zucchini! Here’s everything you need to know to choose (if you’re so lucky), store and cook zucchini, plus a fabulously simple recipe for Zucchini & Tomato Flatbread.
If you’re choosing zucchini, look for smooth skin free of cuts, bruises, dents or nicks. Steer clear of super-sized zucchini – more than 8-inches long – they’re more like to have thick, tough skin and a bitter taste the larger they get.
Store unwashed zucchini in a plastic bag in the vegetable drawer of your fridge 5-7 days.
How to Cook Zucchini
You can enjoy zucchini raw, but it’s especially delicious grated and baked into zucchini bread, chopped and sauteed as a quick side dish or omelet filling, or sliced lengthwise into 1/2-inch thick pieces, tossed with olive oil, salt and pepper and grilled.
Zucchini & Tomato Flatbread
This Zucchini & Tomato Flatbread is a game changer. Seriously. It’s versatile. I’ve served it for brunch and cut it into squares to serve as an appetizer. It’s quick. The pre-baked crust saves time and the zucchini and tomato topping requires just a few minutes to bake.
A partially baked crust cooks faster but you can also use your favorite pizza dough. Follow your dough’s instructions for assembling and baking your flatbread.
Slice zucchini and tomatoes thinly so they’ll cook thoroughly within the 15-17 minute cooking time.
Choose firmer tomatoes. Softer tomatoes will be juicier and too much juice will leave you with a soggy crust.
Not a goat cheese fan? Leave it out! This is still delicious with just the pesto and parm.
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