Easy Baked Zucchini Recipe: How to Cook the Best Zucchini

Zucchini–also known as a courgette or marrow–is a summer squash with a smooth green or yellow skin. Typically, it is harvested early on–a medium cucumber is about 8 inches long–though the world’s largest zucchini measured over 8 feet. Because it develops from a flower and contains seeds, zucchinis–like pumpkins, tomatoes, and eggplants–are actually fruits that are considered akin to vegetables in the kitchen.

Fresh zucchini appears firm, but even a dull knife can cut through the thin skin to pierce the buttery flesh. The gourd grown for its edible fruit looks similar to a cucumber, which has been known to give shoppers pause when examining their similar cylinder shapes, but zucchini is less juicy and more substantial for building a dish. It’s nutritional benefits boast as much potassium as a banana, along with calcium, magnesium, fiber, and vitamins B6, A, E, and K. Keep an eye out for darker-skinned zucchini to maximize health benefits, and don’t pass on picking up the flowers (blossoms) for frying.

Both yellow squash and green zucchini are often presented as savory dishes, but the versatile ingredient can also benefit breads, sweets, and desserts. For the most part, it can take on the flavors presented with it–ranging from brown sugar to a salty cheese. Depending on the recipe, sometimes it’s helpful to strain excess water out of the summer squash using a clean kitchen towel.

An easy recipe for stovetop zucchini slices requires little prep time for a total cook time of less than 15 minutes. Place 1 tablespoon of oil in a skillet over medium-high heat then add the zucchini and season with salt and pepper. Use a wooden spoon to saute the zucchini until tender, about 5 minutes.

The most impressive quality of the zucchini is its ability to incorporate it into a wide range of recipes.

1. 1. Roasted in the oven with herbs and garlic. Try Chef Thomas Keller's oven-roasted zucchini recipe here.
2. 2. Baked into savory or sweet bread then smeared with butter
3. 3. Sliced into matchsticks then battered for vegetable “fries”
4. 4. Spiralized into a linguine-like zucchini noodles for a pasta substitute
5. 5. Shaved into ribbons for a striking salad or rolled into pinwheels
6. 6. Scooped and stuffed with beef, peppers, and onions
7. 7. Layered and stacked as a casserole or lasagne
8. 8. Charred and complemented with lemon and feta
9. 9. Combined with beaten eggs for a broiled omelet
   
10. 10. Topped on a tartine or serving as a low-carb base
11. 11. Grilled zucchini on a hibachi
12. 12. Tossed with fusilli, olive oil, and summer vegetables
13. 13. Simmered in a slow cooker as a soup with Italian spices