Did you know that zucchini has more potassium than a banana? How about the fact that nutrients and vitamins found in zucchini can help prevent cancer and heart disease?! One zucchini is a “zucchina”! The list goes on and on!

But here's what we did know about the zucchini: it's a summer squash in the pumpkin and other types of squash family. It's typically dark green, but it can be light green, striped, and even yellow! But be sure not to confuse them with their cousins, the yellow squash. Pay attention to the shape to tell the difference! Zucchini of any color will always be cylindrical, whereas yellow squash usually have a tapered, crooked neck. And when it comes to size, bigger is not always better. Small and medium zucchini usually have the most flavor (that's what we'll always send in your boxes!). Even though zucchini is served as a vegetable, it’s technically a fruit (just like those sneaky tomatoes) because it comes from a beautiful flower, which happens to be edible, too!

On this week's menu, zucchini are used simply, the way we love them best—sliced and roasted with onions, tomatoes and potatoes, along with juicy chicken breasts all on one pan.

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roasted chicken provençal with zucchini, tomatoes & potatoes Chicken Provençal originated in France (of course), and if there’s anything the French have mastered, it’s a good roasted chicken, along with the art of relaxing and enjoying a meal. So once you’ve thrown the baking sheets into the oven, make yourself a cocktail or lemonade while the vegetables roast to golden perfection. Thanks to this hands-off recipe, a hearty and sophisticated dinner will be ready in about 30 minutes.

While zucchini are available all year long, their peak season is June through early September. So now is as good a time as ever to stock up and cook away, making the best of these versatile, inexpensive, and tasty veggies. Cook, relax, enjoy!

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