Grown at Ferguson Farm in Ontario, this summer squash (also known as courgette) is picked young in mid to late summer for the best flavour, with a firmer, less juicy flesh than its cucumber cousin. Slice it into a stir-fry or kabob skewer, simmer it into soups and stews, or spiralize it as a gluten-free noodle stand-in. Both the zucchini and its blossoms can be stuffed for a simple, satisfying meal.
