Zucchini has started making its appearance at Union Square Greenmarket and other city produce stands this week. Farmers are bringing in crates of the small, glossy squash, which thrive in late spring’s mild temperatures.
Ali Slagle, a New York recipe developer, has been sharing practical advice on getting the most from zucchini. She recommends salting slices to draw out moisture before sautéing or roasting, which helps avoid sogginess. Her approach focuses on maximizing flavor while keeping preparation straightforward.
At Essex Market on Thursday morning, shoppers could be seen selecting zucchini for weeknight dinners and upcoming Memorial Day gatherings. "It’s the first real taste of summer," said a vendor from Norwich Meadows Farm. Prices ranged from $3 to $5 per pound, depending on size and source.
Some Lower East Side restaurants have already added zucchini to their menus. At Café Mogador, a recent lunch special featured grilled zucchini with labne and mint. Chefs say they expect to use more as supply increases in June.
Home cooks have been searching for new ways to use zucchini as the season ramps up. Slagle’s tips and recipes, published this week, arrive just as the vegetable reaches its peak in local kitchens.