Zucchini
When I was a kid we'd have squash boiled with butter.
I guess I should say my parents ate it while I made fun of it. With a
few more years under my belt, I'm finding that zucchini is actually pretty
tasty! I like to plant one zucchini plant in my garden each summer,
and that will yield dozens befor the end of the season. Before the
summer is over I will fry, roast, stuff, and even boil my many zucchinis and
love every minute of it. Below is some helpful information on zucchini
followed by several recipes to get you started on your own produce boon.
-Sierra
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1 C chopped, (124g)
Calories 20
Calories from fat 2
Total fat 0g
Total carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 2g
Vitamin A 2%
Vitamin C 35% Calcium 5%
Also a source iron, thiamin, niacin, copper, riboflavin, Vitamin B6,
Folate, Magnesium, Potassium and Manganese. |
Season- Fall
and Winter Size- the small zucchinis have the best
taste, so don't let them grow too large! 8in/20cm in length Selecting-
choose one that is firm, slender, smooth and with a bright color. Once
the fruit matures, the taste is not as sweet, so choose smaller zucchinis
with the flower still attached. Storage- Store for three
days to one week in the refrigerator.
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Preparing
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Leave the skin on when preparing, so you don't lose nutrients. These
zucchini are sliced on an angle for
frying, grilling, or boiling. This gives you a longer piece
to work with. |
Roast zucchini in a 400 degree
oven for about 20 min with salt, garlic, and parmesan cheese. |
Grate zucchini for use in
tomato sauces or breads. |
Try with |
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Fried
Zucchini |
Tortellini |
Lasagna |
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Recipes
Desserts
Occasions
Appetizers
Produce
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