Green Zucchini

Quick Facts

Black Beauty zucchini is a dark green summer squash with creamy white flesh. These are an extremely versitile vegetable and can be enjoyed grilled, steamed, and baked. This variety aslo freezes very well.

Type: Summer Squash
Quantity: Per Squash
Grown by: Student Internship- Transitional Organic Field
Availability: July

Storage and Preparation

Short Term Storage: Store whole zucchini unwashed in a plastic bag the refrigerator crisper drawer for 2-4 days. 
Long Term Storage: Zucchini can be frozen to preserve. 

More information from ISU extension on:
Preparation: Zucchini should be thoroughly washed with cold running water before being prepared or consumed. 

Pairings and Nutrition

Pairings: Zucchini is versatile and can be eaten raw, steamed, baked, grilled, or fried.  Zucchini has a very mild flavor and is used in many different kinds of cuisine. 
Nutrition: Zucchini is low in calories and contains potassium and vitamin A.

Zucchini Recipes:

Grilled Vegetables with Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 4 plum tomatoes, halved
  • 2 zucchini, cut lengthwise into 1/4-inch slices
  • 1 eggplant, cut crosswise into 1-inch-thick slices
  • 1 red bell pepper, cut into 8 wedges
  • 1 onion, cut into 2-inch-thick wedges
  • 1 bunch kale (about 8 ounces)
  • Cooking spray


  1. Combine first 6 ingredients in a bowl.
  2. Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.
  3. Remove vegetables from bags; reserve marinade. Prepare grill.
  4. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Grilled Vegetable Lasagna
  • 3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
  • 3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
  • Cooking spray
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 red bell peppers, quartered and seeded
  • 1 (15-ounce) container  ricotta cheese
  • 1 large egg
  • 3/4 cup grated Asiago cheese, divided
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh parsley
  • 9 lasagna noodles, divided
  • 1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup commercial pesto
  1. Preheat grill.
  2. Preheat oven to 375°.
  3. Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.
  4. Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips.
  5. Add bell peppers to eggplant mixture.
  6. Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
  7. Cook the lasagna noodles according to package directions
  8. Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.
  9. Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.
  10. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.
  11. Bake at 375° for 1 hour. Let stand 15 minutes before serving.

Zucchini-Lemon Muffins
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup coarsely shredded zucchini
  • 3/4 cup skim milk
  • 3 tablespoons vegetable oil
  • 1 large egg
  • Cooking spray


  1. Combine the first 6 ingredients in a bowl, and make a well in center of mixture.
  2. Combine zucchini, milk, oil, and egg; stir well.
  3. Add to flour mixture, stirring just until dry ingredients are moistened.
  4. Divide batter evenly among 12 muffin cups coated with cooking spray.
  5. Bake at 400° for 20 minutes or until golden.
  6. Remove from pans immediately, and let cool on a wire rack.

Zucchini, Olive, and Cheese Quesadillas
  • 1 teaspoon olive oil
  • Cooking spray
  • 1/3 cup finely chopped onion
  • 1/2 teaspoon bottled minced garlic
  • 1 1/4 cups shredded zucchini
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (8-inch) flour tortillas
  • 1/2 cup (2 ounces) preshredded mozzarella cheese, divided
  • 1/2 cup diced tomato, divided
  • 1/4 cup chopped pitted kalamata olives, divided
  • 1/4 cup (1 ounce) crumbled feta cheese, divided
  1. Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
  2. Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom.
  3. Carefully turn quesadilla; cook for 2 minutes or until lightly browned.
  4. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.