Zucchini and Squash

Light-green baby zucchini—the most common variety in the Mediterranean—and the dark green ones you probably have at your market don’t keep well in the refrigerator. You have to steam or boil them in water before they become limp, soft, and tasteless. Blanch the baby zucchini in salted boiling water, without trimming the ends, to keep the flesh flavorful and not watery. Cut and discard the ends after cooking. Boiled zucchini keeps for 2 to 3 days in the fridge; allow it to come to room temperature before serving.