Blackjack (bright to dark green), grey (pale green).
They should be firm, shiny and free of blemishes. The smaller the zucchini, the more tender and sweet-tasting – these are better for using raw, as in salads. Avoid buying oversized varieties.
Store zucchini in plastic bags in the fridge for up to three days. Make sure they’re free of moisture before storing. They can be frozen, sealed in plastic bags, for later use.
Scrub lightly then rinse under cold water – there is no need to peel zucchini. Trim ends, then slice or grate.
5 quick ways with zucchini
Sliced zucchini make a flavoursome addition to salads. Just trim the ends and cut into thin, even slices.
Make zucchini fritters using grated zucchini, grated carrot, some finely chopped onion, a beaten egg and some breadcrumbs. Add salt and pepper, form into fritters and shallow-fry in olive oil.
Medium-sized zucchini (very large ones can be flavourless) are great for stuffing. Slice in half lengthways, scoop out some of the flesh and stuff with a mixture of breadcrumbs, chopped ham and grated cheese. Bake in a moderate oven for about 20 minutes.
For a quick side dish, thinly slice zucchini and lightly fry in olive oil with a little garlic and a sprinkling of chilli flakes.
Make small cuts along length of zucchini, drizzle with a mixture of olive oil, herbs, salt and pepper and cook on a barbecue grill. Sprinkle with grated parmesan before serving.