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Summer Vegetable Guide

How to choose the best vegetables for the summer season.

Zucchini

Whether you’re growing your own or buying them at the store, zucchini are plentiful in the summer. Small-to-medium zucchini are most tender—use those for sautéing, grilling or eating raw. The big ones are starchier—save those to make stuffed zucchini.

What You Get: Zucchini has just 29 calories per 1 cup. It offers lutein, beta carotene and zeaxanthin, antioxidants that promote good vision. Additional nutrients: potassium, magnesium, manganese, folate, fiber, vitamins C and A.

Shopping Tips: Look for shiny, dark green zucchini (the freshest ones will have slightly prickly skin) with moist stem ends at least 1 inch in length. The zucchini should be firm to the touch and heavy in your hand.

Avoid zucchini with breaks, gashes or soft spots.

Storage Tips: Store zucchini in the refrigerator for 1 to 2 weeks.

If there’s just too much zucchini for you to use, don’t let it go to waste—you can freeze it for several months. Slice, grate or chop the zucchini, blanch for 2 minutes in boiling water, then chill; pack in a plastic freezer bag or airtight container, leaving an inch of space at the top, and freeze.



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