Zucchini, also known as courgette is a summer squash we grow each year. Zucchini can be cooked by steaming, frying, sautéing, or baking and they are excellent when sliced and grilled. It is very versatile ingredient for a variety of other foods such as breads, cakes, bars, and other baked goods.
Zucchini is a source of vitamin C, folacin, and potassium. It is sodium free and fat free!
Look for small, smooth skinned, bright coloured zucchini. Small zucchinis are less seedy and more tender.
To store zucchini
- Cover, refrigerate unwashed for up to one week.
To freeze zucchini
- Slice, chop or grate.
- Blanch with a quick 3-4 minute bath in boiling water. This will destroy the enzymes and any bacteria.
- Transfer into a very large bowl or pot of ice water.
- Drain for a few minutes, then pat dry with paper towels.
- Place in freezer bags.
To prepare zucchini
- Rinse, trim ends, peel if desired.
- Slice or cut into sticks.
Zucchini are available early August