It is that time of year! What is there an over abundance of? ZUCCHINI

What is Zucchini?

Zucchini, which is also known as courgette, (French) belongs to the marrow and squash family. It is elongated in shape, resembling a cucumber and there are both green and yellow varities.  Zucchini is commonly referred to as a vegetable, but in fact is a fruit. Zucchini is available year round. You may grow and harvest your crop during the summer months. Zucchini is low in calories, yet rich in nutrients, such as folate, potassium and vitamin A.

Zucchini Tips

  • Choose zucchini with glossy skins, dull skinned zucchini lack freshness; those with spots have been damaged by exposure to cold temperatures.
  • Choose a zucchini 6-8 inches in length. If too large it will be tough if too small it will lack flavor.
  • Store zucchini in a perforated plastic bag in the refrigerator for no more than 5-7 days. Handle gently, skin damages easily.
  • With surplus zucchini, wash, dry and shred desired amount for particular recipes and freeze.  Use as needed. Let thaw before adding to your zucchini recipes.

Cooking Methods
The most popular would be making Zucchini bread. There are a variety of other ways to cook zucchini. These include: lightly steaming, stir fried, grilled, in relishes, batter coated and fried. The flowers maybe stuffed, sautéed, baked or used in soups.

For a zucchini recipe that can be eaten for breakfast, lunch, or dinner click here