Zucchini Cooking TipsIf your zucchini is overly large, it will have more water. Some chefs prefer to drain large zucchini of its water before proceeding with a recipe, much like as is done with eggplant. To drain, cut into slices and arrange them in a shallow dish. Sprinkle uniformly with coarse salt and let drain for 20 to 30 minutes. Strain under cold water, pat dry and proceed with recipe.
Due to its high water content, zucchini is best steamed or cooked as quickly as possible with a minimum of water added. Ratatouille is a signature dish made with zucchini, sweet peppers, eggplant, and tomatoes.
One pound will yield about 3 medium-sized zucchini or about 3 cups sliced or rough chop.
Most summer squashes are interchangable in recipes, so if you cannot find zucchini, substitute yellow squash, pattypan squash, Zephyr summer squash, or chayote.
Zucchini is a good source of Vitamins A and C, and is low in calories making it an excellent choice for dieters. No need to peel or seed, and young zucchini can be eaten raw in salads. It's completely edible once the stem end is trimmed.
Just remember, overcook zucchini and you end up with mush. There is no way to salvage it other than to make soup.
More About Zucchini and Zucchini Recipes: Zucchini, Courgettes, and Summer Squash Selection and Storage
Zucchini Equivalents, Substitutions, and Cooking Tips
Zucchini, Courgette, Summer Squash Recipes
Zucchini Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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