ZUCCHINI (COURGETTE) - GREEN SQUASH
One of the most popular summer squashes is at it’s peak of flavor in late August / September harvest time. Originating from Southern Mexico and Central America. They are smooth skinned, tender, with a crunchy flesh, with small edible seeds and a high moisture content. Zucchini is one of the very low calorie vegetables, contains no saturated fats or cholesterol. They are high in antioxidants, carotenes, and lutein. It contains moderate sources of folates which are important in cell division. When taken adequately before pregnancy, it can help prevent neural tube defects in the fetus. They are high in potassium, vitamin A, C & B complex vitamins especially iron and manganese.
How to pick:
Choose small to medium sized, with shiny bright skin. Bigger sizes with marrow cores are bitter. Avoid those that are soft, rubbery and have moist tip ends.
How to store:
Wash, pat dry with paper towel, and place them inside a zip close bag. Store in the fridge (vegetable drawer) for up to 5 days.
How to prepare:
Keep the skins on (do not peel). Trim off the neck and cut in long, pencil like wedges or across ¼” thick coins. The best way to maintain flavor is to roast them basted with olive oil, sea salt, garlic, and cracked pepper.
Steam them till they are slightly tender and sprinkle with bread crumbs and parmesan cheese. Deep fried tastes great too but you’ll add on some calories. Excellent eaten raw on a veggie platter. Grill them for a more woodsy taste. Grate them and add them to your favorite banana and nut bread recipes.
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