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Enjoy Some Zucchini

Enjoy Some Zucchini

Zucchini is a remarkable summer squash that resembles a laquered cucumber and has a name we keep forgetting how to spell. Its flavour is light and sweet with flesh as delicate as a flower and texture that makes it almost melt in the mouth. Zucchini's many varieties offer the cook countless opportunities to prepare a varied menu of colourful dishes.

Like its dozens of cucurbit cousins, the zucchini is low in calories and high in vitamin A, C and part of the B-Complex, niacin, riboflavin and thiamine. This summer squash provides iron, calcium and is an excellent source of un-absorbable roughage. Zucchini is a good source of fibre. Be sure to include the peel to get all the fibre.

Store fresh picked or purchased zucchini in a plastic bag in the refrigerator for up to one week for best quality. Be sure the zucchini is dry when you put it in the bag as moisture will encourage mold and spoilage. Zucchini is best if cooked when fresh and small as it will have more moisture. Steaming produces the crispest, least soggy vegetable. If using zucchini in a casserole recipe, it may be parboiled or steamed to remove some of the moisture. Or make allowances of the amount of moisture to avoid having an extra, runny result! Experiment with herbs with zucchini - it needs them! Or add flavor with onion, garlic, cheese or tomatoes.


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