ADD ZING TO ZUCCHINI
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When zucchini surfaced in the Indian consciousness and kitchens, it was merely perceived as a bland yet nutritious addition to salads. But soon enough, it metamorphasised into various avatars — baked to a crisp, sliced, grilled and stuffed with mysterious deliciousness, among others. This garden-fresh squash now has found itself in a range of menus for its singular ability to blend in and not shadow the flavour of the dish it’s being tossed into. It thus features in hearty pastas, scrumptious casseroles, and even moist chocolate cake. A rich source of potassium, Vitamin C and A, it also served as an ideal low-carb replacement for the calorieconscious generation. A study in The Ameri-can Journal of Clinical Nutrition exhorts the benefits of including zucchini in one's diet as it can reduce LDL cholesterol. “You might be surprised to know that consuming zucchini can actually help you lose weight considerably. It is ideal for Keto or low-carb meals and one can replace spaghetti, burger buns among other carb-heavy items with zucchini. Therefore, it is a great way to satisfy your appetite without exceeding your calorie-intake or opting for a crash diet plan,” says Chef Subhash Shirke,
Executive Chef at Neighbourhood Hospitality.
BUY FRESH
The key to sourcing the best zucchini is by sticking to fresh produce. The zucchini squash that has flowers attached are generally considered fresh, sweet and juicy. Pick one that is sleek, smooth, and firm and has a bright-coloured skin. It is always advisable to store zucchini in perforated plastic bags in a refrigerator drawer.
HIGH ON HEAT
The best way to cook this delicate vegetable is by dry-heat cooking. Grilling or sautéing sears the vegetable and allows you to cook it quickly and avoid the dreaded mush. The vegetable’s water content is so high, that overcooking can easily turn it into a sodden mess.
The trick is to salt it well in order to draw out some of the water. It is best to cook it over high heat as it caramelises the flesh before it gets a chance to steam and get soggy. Make sure to not skimp on the salt as it brings out the flavour of the squash and gives it a definitive edge. A
THIS GARDEN-FRESH GLORY HAS THE ABILITY TO ADD ITS DISTINCT FLAVOUR TO HEARTY PASTAS, SCRUMPTIOUS CASSEROLES AND EVEN MOIST CHOCOLATE CAKE
Peanut butter dressing: 60gms Zucchini zoodles: 200gms Pink salt: 3gm Fresh red paprika: 10gms Chili flakes: 10gms Salted peanuts: 10gms Mix of black/white sesame: 2gms
— Chef Subhash Shirke Executive Chef at Neighbourhood Hospitality