 | The zucchini is a member of the squash and pumpkin family of vegetables. Just one or two plants in a home garden will often produce a very generous supply of zucchini ... more than enough for the growing season and beyond! Finding good, new zucchini recipes seems to be an annual challenge for some back yard gardeners... and for their friends and neighbors! Visit any online recipe message board in summer and there's bound to be someone asking about new zucchini recipes. |
Some home gardeners enjoy seeing just how big the squash will grow and they wait until zucchini become super-sized before removing them from the vine. While definitely still edible, the center of such over-grown specimens will be spongy and full of seeds. The skin will also be quite tough and require peeling . At this stage the pulp is still okay for use in recipes where it is grated, such as in Zucchini Bread. To store garden fresh zucchini, place them in a plastic bag and refrigerate for up to 2 weeks. To prepare fresh zucchini, wash and cut off the ends... do not peel unless the recipe you're using specifically tells you to. Follow recipe directions for slicing and cooking.
For salads and most other recipes, zucchini should actually be used when they are at the most tender stage and only about 6 inches long. If you don't have a garden or a zucchini growing friend or neighbor, when shopping for zucchini, select fruit that are small, firm, and free of soft spots and cuts.
Zucchini vary in color from dark to light green or yellow, but the dark green variety is by far the most common. The pale, almost white flesh has a light, delicate, crispy fresh flavor. It's low in calories and a good source of vitamins A, C, and folate.
Cheddar-Zucchini Soup Zucchini Bread
Get a Zucchini Cookbook....What Will I Do With All Those Zucchini?
Get zucchini facts, fun, and enough zucchini recipes for at least a few years worth of perfect zucchini growing seasons. This book has more than 150 recipes that use this amazingly versatile vegetable.
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