Zucchini

Very similar in flavor and texture, yellow squash can be used interchangeably with zucchini in most recipes. For dishes that require a meatier texture, eggplant can be a good substitute, though it has a stronger flavor. In raw dishes like salads, cucumber can replace zucchini for a similar crunch and moisture content, though it's less sweet.

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Use a spiralizer or a vegetable peeler to create zucchini noodles for a low-carb pasta alternative. Blanching the noodles briefly in boiling water can soften them slightly, making them more pasta-like. For recipes like zucchini bread or fritters, grate the zucchini and then squeeze out the excess water with a clean kitchen towel or cheesecloth to prevent the dish from becoming too soggy.

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Slice zucchini lengthwise, brush with oil, and grill for a simple, healthy side dish. Season as desired, it can handle a lot of spice due to its mild flavor. Zucchini can be sliced and frozen for later use, but it's best used in cooked dishes after freezing, as it becomes soft when thawed. When buying zucchini, avoid those with soft spots or blemishes.

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