Zucchini
Zucchini is abundantly available through August and at its best when small to medium sized — the larger ones that appear later in the season can be watery. Right now they're quick to cook, mild enough to take on other flavors, and cheap enough to use without planning precisely.
How to choose it
- Small to medium — 6 to 8 inches is ideal; larger ones are often seedy and watery
- Firm with no soft spots
- Glossy skin, no bruising
- The ends should look fresh, not dry or shriveled
Buy this much: 3–4 medium zucchini. They cook down significantly, so buy more than you think you need.
Zucchini is very inexpensive in August — often one of the lowest-cost items in the basket. Any grocery store will have them.
During the week
- Sautéed and added to a rice bowl with peppers and basil
- Roasted alongside chicken
- Folded into pasta with cherry tomatoes
On a weekend
Shaved raw into thin ribbons, dressed simply with olive oil, lemon, and flaky salt. Serve alongside grilled chicken or fish.
One thing worth learning
Zucchini releases a lot of water. To avoid a soggy pan, don't crowd them — cook in a single layer with space between pieces, and don't stir too often. High heat and patience are the technique. Once the water has cooked off, what's left will actually brown.