UK/Ireland
•Canada/USA
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eat
zucchini
Zucchini are frequently
(mis)used to make a poor excuse of a ratatouille or the sort of unappetizing
vegetable 'lasagne' only ever eaten by desperate vegetarians with no other
menu choice. Zucchini are in fact beautifully tender vegetables with a
fresh, delicate flavor. Try one of the fantastic recipes below and start
the fight back against zucchini abuse.
HISTORY
The origin of the zucchini is not entirely clear. It was not widely eaten in Europe before the twentieth century and some sources claim that it was developed from the squash. Squash have been cultivated in Central America for more than five thousand years and zucchini play a prominent role in Mexican cuisine today.
BIOLOGY
A member of the cucurbit family, zucchini are related to watermelons, gherkins and cucumbers. Zucchini are usually marrows harvested at a young age, although the mature fruit of certain varieties of squash may also be sold as zucchini.
NUTRITION
Zucchini have a high water content and are low in calories. They are a source of folate, potassium, and vitamins A and C.
TIPS
BUYING
Smaller, younger zucchini have more flavor. Look for firm, heavy-feeling
zucchini with unblemished bright and glossy skins.
STORING
Up to 5 days in a fridge.
PREPARING
Wash well and trim both ends. The zucchini is a versatile ingredient and
can be baked, fried, steamed or stewed according to recipe.
OTHER STUFF
Zucchini flowers can often be found on the menus of French or Italian restaurants. Smaller flowers are given a tempura treatment (fried in a light batter); larger flowers are typically stuffed with tomatoes and herbs or goat's cheese.
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
widespread in temperate regions
Stuff We Like
ONLINE
IN PRINT
-
John Dory with Ratatouille Vegetables and White Beans
A Chef for all Seasons -
Crisp Courgette Tart with a Tomato and Basil Salad
The Complete Cookery Year