Zucchini
Zucchini, affectionately known as “courgette”, is a wonderfully versatile vegetable; it’s equally delicious baked into a quick bread as it is roasted with olive oil and garlic.
It comes in a variety of sizes and colors, including green, yellow, and white. Some zucchini varieties produce edible flowers, which are great stuffed with soft cheese, battered and then fried.
Steer clear of large zucchini, which tend to have fatter seeds and watery flesh.
Select zucchini with bright and vibrantly colored flesh. Skin should be smooth and firm and the end should still have a portion of the stem, both of which help ensure freshness.
Store zucchini in a plastic bag in the refrigerator crisper drawer for 4-5 days and do not wash until just before you are ready to use it.
Zucchini can grow incredibly fast: up to two inches in a single day!
Zucchini can be salted and drained like eggplant to remove extra water before being incorporated into your dish.
Pile cubed zucchini onto kebabs to toss on the grill, or give it a quick chop and roast it in a hot oven for a simple side.
Zucchini is mild and plays well in a variety of dishes. Try it in a frittata, gratin, fritter, or curry, tossed into pasta, shaved raw into salads, and baked into muffins and breads.
Zucchini can be transformed into noodle shapes with the help of a humble vegetable peeler, which makes pappardelle-sized pieces, or a spiralizer, which creates long and thin spaghetti-like strands.
Try scooping out the inner flesh and seeds and then stuffing zucchini with grains, spices, and ground meat to bake for a low-carb dinner.
Zucchini is full of nutrients including vitamins C, A, and B6.
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