Yellow zucchini (actually Golden zucchini, officially) look better and taste 
better than green zucchini, in my opinion. You rarely see these available at the markets so last Saturday I was thrilled to see a vendor with stuff from Baguio with a small pile (think 12 pieces) of golden zucchini. I bought most of her pile and decided they would also end up in my Eyeball antipasto platter as thin slices that were grilled over a charcoal fire. A member of the large summer squash family (Cucurbita pepo) along with green zucchini, these squashes have thin skins and creamy white interior that is more substantial than cucumbers… their flavor is described as being sometimes nutty and buttery, according to Elizabeth Schneider in her brilliant book Vegetables from Amaranth to Zucchini. I find that golden zucchini are best when small… if they are allowed to get too big they can be mushy and less appealing. What is really stunning is their skin color – when unblemished, they look almost unnatural!
There are tons of ways to enjoy this vegetable… you can slice 
them lengthwise and brush with olive oil, grill and eat hot or at room temperature. You can slice them into coin like shapes and sauté with butter, salt and pepper. And I once saw an interesting recipe (though have yet to try it) where the yellow zucchini was sautéed with roasted tomatoes and tossed with pasta and herbs. They can also be mixed with tomatoes and onions and baked in the oven. It’s funny how they are so “rare†in local markets when they are as easy to grow as the more commonly available green zucchini…perhaps the farmers just have to be convinced that there is a market for these squashes…so make sure you buy some the next time you see them in the market!
7 Responses
LOL. my very first blog entry was this squash — i had gotten a whole bunch with my CSA delivery and didn’t know what to do with them. the recipe my friend gave me didn’t do justice to them (very american, lots of pre-made stuff went into the casserole), but i was also desperate to use them or they would have gone to the compost pile. though golden squash is one of my faves, it was a case of “too much of a good thing”.
Sounds good to me. where did you find this vendor from Baguio last saturday? Also, do you know where i can get curry leaves? I saw them once at the Salcedo saturday market but i went back there yesterday and nobody had them. So the masala dosa i was planning to make never happened. bitin.
Stef, either way, it would have served it’s purpose. :)
gonzo, just about the center of the AANI market at FTI Taguig, sorry I don’t know the vendors name, but she is one of 2-3 that bring stuff down from Baguio and beyond. I get there really early and wipe out all the unusual stuff… Stef, this used to be one of my staples when I was at university in the Northeast…easy to make, quick to cook!
was she the one with the gorgeous lot of squash blossoms? i’ve made roasted tomatoes and yellow squash pasta often, i like it so much better than with green ones.
hi marketman!
its me again, i want to try this recipe i found of zucchini cake. i was reading your blog and was wondering if you could give me directions to AANI Saturday market to find zucchini im only commuting and would be comming from alabang market. thanks you’ve been a great help!
ena
ena, it is located at the Food Terminal Inc complex in Taguig. From Makati, you have to take the service road at the side of the South Super Highly towards taguig and enter the main gate of FTI. Once at the main gate, go straight and take first right and about 200 meters down is the market on your left. Yellow zucchini is rarely found there but the green zucchini is plentiful at several of the stands. However, I suspect you can get zucchini at the grocery in Alabang Town Center if you don’t want to make the long trek. I you you are commuting from Alabang, you may have to take a bus to the SM Bicutan and perhpas a cab the rest of the way…