Easy-to-grow zucchini good for sweet or savory recipes
Zucchinis are part of the gourd family. They are native to Central America and Mexico. Zucchini are grown throughout the United States during the warm, frost-free season.
The Italians are credited for first introducing zucchini to North America in the 1920s. In fact, the word “zucchini” comes from the Italian word for squash, “zucca.”
Zucchini is exceptionally easy to grow, so if you are thinking about growing your own vegetables, this would be a great one to start with.
Have you ever had a tough time telling a zucchini from a cucumber? When placed next to each other they both have the same exact dark green skin, pale and seedy flesh, and long cylindrical shape. However, when you touch them, you will see that what might appear as twins are not. Cucumbers have a cold and waxy bumpy feeling exterior, and zucchinis have a rough and dry exterior.
Another significant difference between cucumbers and zucchini is the way that they are cooked. When cucumbers are cooked, they become wilted but still maintain a slight crunch. Zucchini on the other hand will sweeten up and brown whey they are cooked. When these vegetables are eaten raw you will see another substantial difference. Cucumbers will be juicy, cool, and crisp while zucchini will be a little heartier and can be sweet and bitter at the same time.
Zucchinis are available yearround but are freshest and less expensive from July-august. Look for zucchini that are firm and thin, bright, and glossy skin. Avoid those with soft spots, wrinkles, or mold. For best flavor and texture, choose smaller zucchini. Long types will be 6-8 inches long and round types, 3-4 inches across. Larger zucchinis have bigger seeds and less flavor, but they are good stuffed or when grated for baked goods.
Store zucchini in the refrigerator in an open plastic or paper bag to keep dry. For best quality use within 3-4 days. Zucchini can be frozen in ½-inch pieces. Blanch first for best color and texture. Place in labeled freezer containers and use within 3 months. Zucchini that has been grated can be frozen without blanching. Squeeze to remove extra moisture, then measure recipe-sized amounts into labeled freezer containers. Drain water after thawing to use in baked goods.
Other facts about zucchini:
■ Zucchini contains more potassium than bananas.
■ One zucchini has only 25 calories.
■ Zucchinis are low in sodium and are cholesterol-free.
■ They are rich in vitamin C and manganese
■ The peel is a reliable source of dietary fiber and may help in reducing constipation
■ April 25th is National Zucchini Bread Day
■ The flower of the zucchini plant is edible. Fried squash blossoms are considered a delicacy
■ The world’s largest zucchini on record was 69 ½ inches long and weighed 65 lbs.
■ There are 52 people in the White Pages with the last name Zucchini.
ZUCCHINI SALAD
Makes 6 cups 1 teaspoon vegetable oil 2 tablespoons lemon juice ¼ teaspoon dried oregano or basil ¼ teaspoon salt ⅛ teaspoon pepper 4 small zucchinis sliced crosswise. ½ cup sliced thinly or chopped small, red, or sweet onion ¼ cup grated parmesan cheese
Mix oil, lemon juice, oregano, salt, and pepper together in a medium bowl.
Add zucchini, onion and cheese. Mix gently. Cover and chill until ready to serve.
Refrigerate leftovers within 2 hours.
GARDEN VEGETABLE CAKES
Makes 8 cakes 75 Calories per cake ¼ cup grated Parmesan cheese ⅓ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon dill week ¼ teaspoon each salt and pepper 4 eggs 2 tablespoons minced green onion with tops 2 teaspoons lemon juice 1 clove garlic or ¼ teaspoon garlic powder 1 ½ cups shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato, or yam.)
In medium bowl, stir together cheese, flour, baking powder, dill weed, salt and pepper.
Beat in eggs, green onions, lemon juice and garlic until well blended. Stir all shredded vegetables into the batter.
Heat skillet or griddle over medium-high heat. Lightly spray or oil with cooking spray. For each cake, pour ⅓ cup batter onto hot skillet or griddle. Cook on both sides until golden brown. Serve warm.
Tips: Top with low-fat sour cream and tomato slices. Precook “harder” vegetables like carrots and potatoes if desired.