What to look for
Small to medium zucchini are usually firmer with fewer large seeds. Choose smooth, heavy squash without soft dents.
Store it thoughtfully
Refrigerate unwashed and dry, then use before the skin becomes wrinkled or the ends soften. Cut pieces should be covered.
How to use it
For browning, cut thick enough to hold shape, salt only as the recipe directs, and cook in a roomy hot pan. For baking, squeeze grated zucchini only when instructed.
When you need a substitute
Yellow summer squash is the closest match; eggplant absorbs more oil and needs longer cooking. Cucumber is generally too watery for cooked substitutions.
A common pitfallThin slices cooked in a crowded pan release water and collapse before they can brown.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
