Baby green zucchini squash is of the species, Cucurbita pepo, along with other squashes, gourds and pumpkins. There are essentially three types of squash: constricted neck, zucchini and winter. Green zucchini is the quintessential summer squash, easily the most grown of all summer squashes and perhaps one of the most versatile, prolific and flavorful cultivars. There are dozens of green zucchini varieties, with independent names and characteristics that set themselves apart from one another. Although, used as a vegetable in the culinary landscape, botanically zucchini squash is a fruit, as its flesh bears the plant’s seeds.

Baby green zucchini is lean, petit and cylindrical with a smaller stem end. Its skin is glossy, deep green with faint cream freckles. Its flesh is crisp and creamy with an underdeveloped seed cavity due to its youth. Its flavor, peppery and complex with grassy undertones. Cooking mellows the flavor and the color. Younger summer squash is chosen over mature squash as their seeds are barely developed and the flesh has a higher moisture content while mature squash’s skin becomes drier and thicker and its flavor can decline, even become bitter. In addition to the fruit of the plant, the leaves and the flower (blossoms) are also edible.

Serving Ideas

This versatile, miniature summer squash may be boiled, steamed, microwaved, baked, stuffed, pickled, deep-fried, sautéed, grilled or fried. Baby zucchini is so mild and tender, it can also be eaten raw. To store, refrigerate in a plastic bag. Do not wash until just before preparation. For optimum flavor and texture, use within three to four days as this squash is delicately flavored and perishable.

Geography/History

Squashes are of New World origin, their importance as a crop evolving during the pre-Colombia era in the Americas. Summer zucchini varieties, however saw much of their development in Italy, generations after their introduction from the New World, which can attribute to zucchini’s placement within Italy’s culinary history. Dubbed garden overachievers, summer squash varieties are considered easy to grow, thriving in full sun, warm weather and rich moist organic soil. Summer squash varieties (free of pests, specifically vine borers) will bear at least two to three abundant harvests of fruit per season. Squashes vary from vine to bush type varieties: trailing vines tend to be more invasive and overwhelming.

Seasons/Availability

Baby green zucchini squash is available year round.