Zucchini overload? 6 must-try ways to use the versatile veggie

You've got to love zucchini. It's one of the summer’s most prolific and easy-to-use vegetables. And the summer squash with dark skin dotted with little flecks is typically plentiful. Zucchini is not only rolling into stores and farmers markets but trekking in from backyard gardens, too. A bounty of zucchini is a blessing.

Neighbors drop it off on your doorstep. Zucchini lands in office break rooms and kitchens from co-workers offering the squash for free.

What's to like about hearty zucchini is it's in season typically through the end of September or to the first frost. Zucchini is ideal because it’s easy to use, pleasing any way you slice or prep it and can be seasoned in many ways.

If you’ve come across way more zucchini than you can handle, here's how to keep it fresh, freeze it and ways to use it.

Storing

Zucchini is a very hearty squash and will keep a good week or two. Leave it whole and unwashed. Store in an open plastic or paper bag in your refrigerator crisper drawer. Wash before using and cut off the thick stem.

Freezing

One of the best things about zucchini is that it stores well in the freezer. Shred zucchini and store in one- or two-cup amounts in a plastic sealable bag. Label, date and freeze the bag. When ready to use, thaw and pat dry the zucchini well with paper towels. To freeze slices, slightly blanch them, plunge them in ice water, drain and pat dry. Place in a bag and freeze as directed above. The zucchini slices and shreds will keep up to a year in the freezer.

Easy ways to use zucchini

Serve it raw

• Yes, you can eat zucchini raw. Rinse the zucchini under water. Pat dry and slice as desired for salads or veggie trays.

Slice, dice, cube

• Cut zucchini into any desired shape or size. Use it in stir-fries or a saute in skillet.

Grill

• Zucchini is ideal for the grill because it cooks quickly and makes a nice, colorful side dish. Skewer cubes of zucchini or place slices directly on thee grill grates. To grill, slice a medium-sized zucchini on the diagonal at least one-third of an inch thick. Or slice zucchini lengthwise into planks. Brush the slices or planks with olive oil or a neutral oil such as grapeseed oil. Season with kosher salt and freshly ground black pepper or your favorite all-purpose seasoning. Grill the zucchini over medium heat until you get nice grill marks and the zucchini is soft, but not mushy or falling apart.

Oven roast or broil

• Cut zucchini into desired size pieces. Place on a foil-lined-sided baking sheet, making sure zucchini pieces are spread out. Drizzle with oil and season with salt and pepper or your favorite all-purpose seasoning. Roast at 400 degrees for about 15 minutes or until slightly browned in spots. You can also broil on high for about 5 minutes. Watch carefully because the zucchini can burn easily.

Make pesto!

• One of my favorite recipes is for a zucchini pesto mixed in with pasta. It's a different spin and welcome flavor to the traditional basil pesto, not that that's a bad thing, but it works out just fine.

• There’s the softness of the al dente-cooked pasta blended with the creamy pesto with its nutty nuances and splash of spiciness. The dish is light, yet full-flavored. Toasted almonds add creaminess to this pesto. Toasting almonds (you can toast any nut) intensifies their flavor, allowing you to use fewer of them in most recipes. All nuts contain a good amount of good fats, but also calories, so keep in mind portion sizes.

• A thick spaghetti works best with this recipe. You could even use bucatini, a straw-like long pasta, which goes with about any kind of sauce. You can serve this dish as a pasta course or as a main dish. And while I am not huge on leftovers, this pesto keeps a few days and is fine hot or cold.

Make zucchini bread or cake

• Zucchini cakes or bread are a must when you're overloaded with zucchini. They are quick to make, easy to store and freeze well. When making zucchini bread or cakes, just be sure to squeeze the shredded zucchini well to remove its moisture. Squeezing out the moisture will take some time, but well worth it. Here's a favorite recipe for Lemon Zucchini Cake.

Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

This article originally appeared on Detroit Free Press: Zucchini overload? Must-try recipes, plus how to store, freeze