Zucchini does not need to be peeled unless the fruit is very old and has developed a tough skin. If this is the case, the flesh of such zucchini is stringy, and the seeds, which are supposed to be edible, are tough.Continue Reading
The ideal size for a zucchini is a bit under 8 inches in length. While very large zucchini are tough, zucchini that are too small may lack flavor. The fruit should be handled carefully, as any blemish can cause it to decay. It should be washed just before it is prepared and stored in the refrigerator for up to a week. Zucchini can be eaten raw or cooked. Although it is the fruit of a vine, it is treated like a vegetable.
Zucchini can be served in salads, soups and stews such as ratatouille. It can also be fried or baked in a casserole. Even the flowers can be stuffed with cheese, dipped in batter and fried. Cooks use the male flowers for cooking, as the female flowers produce the fruit.
The zucchini plant is native to the Americas and is a member of the Cucurbitaceae family. It is very easy to grow and thrives in hot weather. Many gardeners who grow zucchini soon find that they have too much of it.Learn more about Vegetables
A simple recipe for fried zucchini is Neely's Fried Zucchini. This recipe calls for frying rounds of zucchini coated in flour, egg and a mixture of panko breadcrumbs, Parmesan cheese, parsley, red pepper flakes, salt and ground black pepper. The dish is served with a dipping sauce of ranch dressing, sour cream, buttermilk, shallots, chives, cayenne pepper and hot sauce as well as salt and black pepper to taste.Full Answer >
Three recipes for roasting fresh vegetables include herb-roasted winter veggies, Parmesan and garlic-roasted veggies, and roasted zucchini, onion and peppers. These use simple flavorings that are easy to personalize, and don't take long to make.Full Answer >
Food Network’s zucchini, squash and tomato packets and The Pioneer Woman’s yummy grilled zucchini are two easy recipes for grilled zucchini. The first recipe calls for grilling the vegetables in a foil pouch, and the latter makes a simple marinade in a plastic bag.Full Answer >
Food Network offers a recipe for baked green tomatoes and zucchini by Bobby Deen. The recipe involves dipping tomato and zucchini slices in a buttermilk and egg mixture, dredging the wet vegetables in cornmeal, then lightly browning them in a pan before baking them in an oven.Full Answer >