Zucchini Recipes and Information at Food Pantries

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Zucchini is a “summer squash”. Others include yellow crookneck, yellow straight neck and scalloped patty pan squash. In many recipes, the different varieties of summer squash are interchangeable. Unlike winter squashes which have hard skins and seeds, summer squashes should be harvested in the immature state so the seeds and skins can be eaten.


When selecting summer squash the first place to check is the skin. It should be tender well developed and firm, glossy, brightly colored and intact. Blemishes on the skin can allow bacterial to get into the flesh and you may not be able to wash it away.

For best quality, select zucchini that are 4 to 6 inches long and about 1 to 2 inches in diameter. They are 95% water and dehydrate easily so zucchini keeps best if stored in a perforated plastic bag in the refrigerator. Don’t wash zucchini until just before you are ready to use it.

Extension Master Food Volunteers (EMFV) Margarete O’Leary from Supply and Terry Amrhein from Sunset Beach recently developed a flyer on zucchini. This flyer is being distributed at food pantries here in Brunswick County. They shared this fun recipe from Oregon State University for Zucchini Pizza Boats.

This is a perfect recipe to make with kids. They can help wash and dry the zucchini, hollow out the seeds and assemble their own “pizza boats.”   Just don’t tell them you’re “sneaking” some vegetables into their diets.

Zucchini Pizza Boats


  • 3 small zucchini
  • ½ cup tomato-based pasta sauce
  • ½ cup mozzarella cheese, shredded
  • 2 Tablespoons parmesan cheese, grated


  1. Begin with clean hands and kitchen counter. Heat oven to 350 degrees. Wash zucchini in cold running water. Do not peel. Trim ends and cut each half lengthwise. Use a spoon to gently scrape out only the soft, seedy center of the zucchini. It should look like a zucchini canoe. To help you “boat” sit flat, slice a little peel off the bottom. Place the zucchini halves in a small baking dish. Spoon pasta sauce into zucchini halves. Top with mozzarella and parmesan cheeses. What more veggies? Add some chopped mushrooms or green pepper to the sauce.
  2. Bake for 25 to 30 minutes or until zucchini is tender and can be pierced through with a fork. The cheese should be bubbly and brown. Serve warm. Refrigerate leftovers within two hours. Use leftovers within four days. Makes six “boats.” Each has about 60 calories.

Written by Cheryle Syracuse.