Yes, you can eat zucchini tops (and they’re delicious).
, odds are you give the squash a rinse, then lob off the cap and toss it. But why? Because the recipe says so? Because that’s how you’ve always done it? Not only are those zucchini tops edible, they’re delicious, and just as versatile as the rest of the vegetable., chefs and home cooks are using more and more produce scraps destined for the trash or compost bin. Swiss chard and kale stems transform into silky pestos. Potato peelings can be fried into a salty snack.
Bring a small saucepan of abundantly salted water to a boil. The tip of the stem might be dried out; trim and discard that brown sliver, then slice the top off a whole zucchini including about 1/2" of flesh. Repeat with however many zucchini you have. Add the tops to the water. Gently boil until they’re easily pierced with a knife and the cut side has lost its opaqueness, 8–15 minutes depending on the size. Using a slotted spoon, remove the cooked tops and transfer them to a shallow bowl.
For spicy turmeric-pickled zucchini tops, cut the tops in half, then boil in salted water until they just start to soften, 4–5 minutes. While the zucchini is boiling, in another saucepan, combine ½ cup white vinegar, 2½ Tbsp. water, 1½ Tbsp. granulated sugar, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton’s kosher salt, ¼ tsp. ground turmeric. Cook until the sugar and salt dissolve. Place the par-cooked zucchini tops in a small jar with, and pour in the hot brine. Allow to cool to room temperature, cover, and refrigerate overnight. These are bonkers delicious on any cheese or charcuterie platter, or eaten straight out of the jar.
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