Storing Zucchini: Keep zucchini in a bag in the fridge for 1-2 weeks.
Nutritional Spotlight:
· High in vitamins A, C, and K, and significant amounts of potassium, manganese, and antioxidants.
· High fiber content, improving heart health and reducing cholesterol levels.
· Over 90% water.
Fun Facts:
· Grow to almost a meter in length, usually harvested at 15 to 20 cm.
· Come in several colors, including yellow, dark green, and even striped varieties.
· Edible flower, used in many cuisines.
Easy Zucchini Recipes:
Zucchini Noodles (Zoodles)
Use a spiralizer to turn zucchini into noodles. Toss with your favorite pasta sauce.
Baked Zucchini Fries
Cut zucchini into sticks, coat with breadcrumbs and Parmesan, and bake until crispy. An alternative to traditional fries.
Stuffed Zucchini Boats
Halve zucchinis lengthwise and take out the center. Fill with a mixture of ground meat, vegetables, and cheese, then bake until tender.
Zucchini Chocolate Cake
Shred zucchini and add it to your chocolate cake batter for a dessert.
Zucchini Tips:
Wash and eat with or without the skin.
A Variety of Zucchini Joys:
· Zucchini Soup: Sautéing onions and garlic, adding chopped zucchini, broth, and herbs, then simmering until the vegetables are tender before blending until smooth.
· Raw in Salads: Thinly sliced or shaved zucchini pairs well with other vegetables, greens, nuts, seeds, and dressings.
· Pickled Zucchini: As a condiment or added to sandwiches and salads.
· Stir-Fries and Curries: In Asia, zucchini is used in stir-fries and curries along with other vegetables, meats, or seafood.
· Zucchini Fritters: Grated zucchini mixed with flour, eggs, herbs, and spices, then fried until crispy. Popular in Europe and the Middle East.
Zucchini Fritters Recipe
Ingredients:
· 2 medium zucchinis
· 1 teaspoon salt
· 2 green onions, finely chopped
· 1 large egg
· 1/2 cup all-purpose flour
· 1/2 teaspoon baking powder
· 1/4 teaspoon black pepper
· Vegetable oil
Instructions:
1. Grate the zucchinis using the large holes of a box grater. Sprinkle the grated zucchini with salt and let it sit for 10 minutes. After 10 minutes, squeeze to get rid of the liquid.
2. In a large bowl, combine the zucchini, green onions, and egg. Mix well. In a separate small bowl, whisk together the flour, baking powder, and black pepper. Add the dry ingredients to the zucchini mixture and stir.
3. Add enough vegetable oil to cover the bottom of a skillet. Drop spoonfuls of the batter, flattening them to form small patties. Fry the fritters for 2 - 3 minutes on each side. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
4. Serve warm or with sour cream or a yogurt-based dip.
Simple Pickled Zucchini Recipe
Ingredients:
· 2 medium zucchinis, thinly sliced
· 1 cup white vinegar
· 1 cup water
· 1 tablespoon sugar
· 2 teaspoons salt
Instructions:
1. Wash and slice the zucchini thinly using a mandoline slicer or a sharp knife.
2. In a saucepan, combine the vinegar, water, sugar, and salt. Heat and stir until the sugar and salt dissolve. Remove from heat and let it cool.
3. Place the sliced zucchini in a clean jar. Pour the warm pickling solution.
4. Close the jar and allow it to cool to room temperature. Store the pickled zucchini in the refrigerator. Pickle for at least 24 hours before eating.
