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Picking and Storing
Zucchini
- Nutrition, Health Benefits and Vitamins
When selecting zucchini, try to buy
the smallest ones available and always check the
condition of the skin - look for zucchinis without
blemishes or marks, and remember that the skin of this
vegetable should be smooth, healthy and slightly glossy,
and attached to a fresh looking stem. The zucchini
should feel firm, and shouldn't be limp at all. Store in
a plastic bag, in the refrigerator for up to 4 or 5
days.
Varieties of
Zucchini
- Nutrition, Health Benefits and Vitamins
There are lots of different types of
zucchini. The following information is about some of the
most popular varieties that we use in everyday cooking
and recipes:
Baby zucchini: The flesh is
firm and this particular variety is practically
seedless. Baby courgettes are ideal for pickling as well
as other cooking methods. They do not take long to cook
and can actually be steamed or blanched whole.
Green zucchini: these are the
usual types that we most commonly use in recipes. Green
zucchini has deep green, smooth, glossy skin and is
attached to a green stem which is around 1 inch, or
more, long. This type of courgette is very versatile as
it can be cooked in many different ways including
roasted, grilled, steamed, baked, boiled and fried.
Yellow zucchini: The yellow
courgette is very similar to the green courgettes in
flavor and size, however, they are usually a little
straighter! The skin is bright yellow and the flesh is
normally firmer. The stems are green.
Italian zucchini: This variety
is cooked in the same way as standard zucchinis,
however, they are a bottle gourd. Italian zucchini is
green but they are very long and thin. As the name
suggests, they are cultivated in Italy!
Preparing
Zucchini for Cooking -
Nutrition, Health Benefits
and Vitamins
When preparing zucchini for cooking,
wash the zucchini well under cold running water. The
preparation part is very simple for this vegetable as it
is easy to handle and cut. Once you have washed the
zucchini, cut off a small amount from either end - top
and tail. Chop the zucchini according to the recipe -
either slice or or slit for stuffing. Zucchini is
becoming increasingly popular and there are lots of
recipes with zucchini available these days to try such
as soups, roasted and grilled recipes.
Freeze Zucchini
Zucchini can be frozen and it is very
easy to do so! Simply blanch the zucchini slices for two
minutes, then plunge them immediately into cold water.
Drain the slices then place in an airtight container,
before storing in the freezer.
Frying Zucchini
Fried zucchini is very nice and makes
a delicious accompaniment to a meal alongside other
vegetables. Zucchini tends to absorb a fair amount of
liquid so try slicing it quite thickly - around half an
inch wide, and fry the slices in a little oil. Keep the
heat turned down fairly low to prevent your zucchini
from burning. If the heat is too high, the zucchini may
not be tender enough on the inside for your liking!
Roasting Zucchini
As zucchini tends to absorb a lot of
liquid during the cooking process, try slicing the
vegetable quite thickly - around half an inch (the
slices can be halved again to help them to cook more
quickly). Heat 1-2 tablespoons of oil in a roasting tray
- avoid using too much oil as this can make vegetables
soggy and delay the overall cooking time. Add the
zucchini slices to the oil and place in a preheated oven
at approximately 180-190 degrees. Give the tray a shake
once or twice during the cooking process to ensure the
zucchini cooks evenly, and to prevent it from burning.
Check after approximately 20 minutes. Zucchini
compliments other vegetables really well, particularly
peppers, aubergine and onion. Try roasting a selection
together for a really healthy and delicious option. Try
adding crushed garlic for a delicious, fuller flavor.
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