Wed. Dec 1st, 2021

7 ways to enjoy zucchini today i will tell you how cooking for one can sometimes be a challenge because I’m always looking for ways to incorporate my ingredients in different ways so I don’t feel like I’m eating the same thing all week. Case in point, vegetables. And the larger the vegetable, the longer it takes to eat it up.

What is a Zucchini

is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely related, but not identical, to the marrow; its fruit may be called marrow when mature.[3][4][5]Golden zucchini grown in the Netherlands for sale in a supermarket in Montpellier, France, in April 2013

Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. At maturity, they can grow to nearly 1 metre (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in).

In botany, the zucchini’s fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened epicarp. In cookery, it is a vegetable, usually cooked and eaten as a savory dish or accompaniment.

Zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets. Causes include stressed growing conditions, and cross pollination with related species such as cucumbers and ornamental squashes.

Zucchini descends from squashes first domesticated in Mesoamerica over 7,000 years ago,[8] but the zucchini itself was bred in Milan in the late 19th century.

7 ways to enjoy zucchini

Zucchini is in abundance right now, but thankfully there are a lot of different ways to enjoy it. Here are a few of my favorites:

– grilled. Cut into thick slices, drizzle with olive oil, season with salt and pepper and grill until lightly charred. Enjoy as is or like this. Grill a few extra and toss with couscous or quinoa (for a quick meal later in the week).

– diced. Simply sauté up some zucchini and onions in a pan with a bit of olive oil, stir in some eggs and you have a quick meal in no time.

– raw. If have haven’t tried them raw, try this.

– grated. Either in this or this.

– with friends. in fritters.

– in place of pasta. cut zucchini into long, thin strips and sauté in a pan with some olive oil until softened. serve with tomato sauce and some really good Parmigiano-Reggiano grated over the top.

– the blossoms. perfect in a frittata or stuffed with cheese.

How do you like to eat zucchini?

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