There's so much zucchini to enjoy, and so little time! Here are a few need-to-know facts about this plentiful veggie.

--Small to medium zucchini have little or no seed development and are the best for slicing, griling or grating. Large zucchini are best cooked and pureed for use in recipes, or hollowed out and stuffed.

--Young zucchini don't need to be peeled, but older, larger zucchini should be peeled because the skin can be bitter.

--Because large zucchini have a high water content, you might want to drain slices before cooking. Slice the zucchini and place it on a rimmed baking sheet. Sprinkle with coarse salt and let it stand up to 30 minutes. Place the slices in a colander, rinse with cold water and dry with a clean towel.