National Zucchini Day!

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

August 8th is National Zucchini Day!

Zucchini is fat-free, sodium-free, cholesterol-free, low-calorie, and contains high amounts of vitamin C. Diets low in fat, sodium, and cholesterol may reduce the risk of certain cancers, high blood pressure, and heart disease.

Zucchini is a versatile squash that can be used in recipes ranging from a dessert zucchini bread to a main dish stir-fry. For a complete sheet pan dinner recipe using zucchini, try this dish:

Chicken and Ratatouille Sheet Pan Supper

Yield: 6 servings


  • 4 tablespoons balsamic vinegar
  • 7 tablespoons olive oil, separated
  • 1 tablespoon thyme
  • 1 tablespoon garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 tomatoes, quartered
  • 1 medium zucchini, cut into 1-inch chunks
  • 1 medium onion, cut into 1-inch chunks
  • 1 medium bell pepper, cut into 1-inch chunks
  • 1 medium eggplant, cut into 1-inch chunks
  • 1 medium yellow squash, cut into 1-inch chunks
  • 6 chicken thighs


  1. Preheat oven to 400F.
  2. Drizzle 1 tablespoon of olive oil onto 2 sheet pans. Spread to evenly coat pans.
  3. In a small bowl or jar with lid, mix vinegar, remaining oil, thyme, garlic, salt, and pepper. Set aside.
  4. Combine all cut vegetables in a large bowl.
  5. Place 3 chicken thighs on each pan. Brush each thigh with the oil mixture.
  6. Pour remaining oil mixture over mixed vegetables and toss to coat.
  7. Divide the vegetables between the two pans (do not crowd).
  8. Roast chicken and vegetables in oven for approximately 30 minutes, stirring vegetables every 15 minutes. Internal temperature of chicken should be 165F before removing from oven.

N.C. Cooperative Extension is an equal opportunity provider.