To pick the freshest zucchini, look for a firm heavy squash with a moist stem end and a shiny skin.
Smaller squash are generally sweeter and more tender than larger ones.
One medium (1/3 pound) zucchini yields about 2 cups sliced or 1-1/2 cups shredded zucchini.
Store zucchini in a plastic bag in the refrigerator crisper for 4 to 5 days. Do not wash until ready to use.
When grating zucchini, leave the stem on to give you a grip as you work.
Zucchini is wonderful steamed, sautéed, grilled or stuffed and baked. You can also cut uncooked zucchini into strips and serve it as an appetizer, or dice and grate it into a salad.
Overcooked zucchini will end up as mush. To salvage it, make soup!
1/2 cup cooked sliced zucchini has about 15 calories. It provides some beta carotene, B vitamins, folic acid, vitamin C and calcium, plus a healthy amount of potassium.