![]() Spread the 2 tbsp of reserved tomato mixture on the bottom of your pan (approx. In a separate bowl, mix ricotta with the eggs. Add the remaining amount to the ground turkey and mix thoroughly. In a separate bowl, mix canned tomatoes, tomato paste, basil, parsley, oregano, and sea salt – reserve 2 tbsp and set aside. Add chopped pepper and spinach and cook until turkey is fully cooked (no longer pink). Now, add olive oil, onion, garlic, and ground turkey to a pan and cook until the turkey is half done (half pink). Grate mozzarella and parmesan separately and set aside as well. Next, chop the red pepper, onion, spinach, and garlic. Slice the zucchini’s lengthwise using a mandolin or as thin as you can cut them intact (1/4 cm). Should you happen to get your hands on some zucchini flowers, enjoy them! Try stuffing them with a little goat cheese, dipping them in a light batter (optional) and frying till crisp in coconut or olive oil. (Tip: if you do have large zucchini, baking is the best place to use them.) Zucchini is also a great addition to baked goods, including muffins, cookies, quick breads, and cakes. Steam or boil the ribbons quickly (about 1 minute), then use as a base for pasta sauce or other toppings. ![]() If you have a spiral vegetable slicer, try using it on zucchini to create thin, curly ribbons. This helps draw out excess water from the zucchini. After about 5 minutes, wipe off all the salt and moisture. To help avoid mushiness and retain a meatier texture, sprinkle a halved zucchini generously with salt before cooking. Zucchini lends itself well to many types of cooking, though overcooking can cause it to become mushy. And julienne cuts are well-suited for roasting. Rounds or half moons work nicely for a saute. Larger, thicker slices are great for the grill, or for steaming. Leave the zucchini skin on: it packs extra fiber and nutrients, plus it’s tender and mild so there is no need to remove it. Wash the zucchini, then slice off the top stump and the very base of the zucchini. Keep them in an opened plastic bag in your refrigerator’s crisper, and eat soon after purchase. Zucchini are fairly delicate, so handle them with care. Sometimes you can even find zucchini flowers available for purchase they are worth trying as a treat. If you ever see zucchini with flowers still attached (at a farmers’ market, for example) buy them: this is a sign of very fresh zucchini. Look for smooth, shiny skin with as few blemishes and bruises as possible. SelectionĬhoose young (small) zucchini rather than large, oversize zucchini. As a bonus, zucchini contains antioxidants, too. They also offer lots of vitamins including vitamin A, vitamin C, vitamin K, and folic acid. Zucchini possesses many valuable minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium. One large zucchini (about 323 grams) contains 55 calories, 3.9g of protein, 1.0g of fat, 10.1g of carbohydrates, 3.2g of fiber, and 8.1g of sugar. Younger, smaller zucchini are more tender and have the tastiest flesh. Generally, smaller is better: older zucchini can be tough and watery. A common size is about the length of a cigar. Zucchini can grow up to a meter long, or they can be picked young at just a couple inches. (Other types of summer squash exist, but these are different than zucchini, and they have a different size and shape, too.)Ī zucchini’s size depends on when it is picked. Little golden flecks may be noticed upon close inspection.Īside from green zucchini, you may come across bright yellow “golden” zucchini. Zucchini are green in color the shade can range from light to dark. Because it is a popular vegetable, you may find zucchini in your supermarket year round. ![]() Its texture holds up to many preparations including frying, sauteing, and grilling, making it a summer favorite.Īs the name “summer squash” implies, zucchini grows in warm climates and are seasonal in the summertime - from late June through August, depending on climate. Note: In many parts of the world, including the UK, parts of Europe and South Africa, zucchini is called “courgette” and a fully grown zucchini is called “marrow.”įlavorwise, zucchini is mild, slightly sweet and nutty tasting. While it’s typically treated like a vegetable, technically zucchini is a fruit, because it grows from the zucchini flower (which is also edible and tasty). Then cook simply (try them on the grill, roasted, steamed or in a saute), or use them in baking. Small, tender zucchini taste the best: buy them as young and fresh as you can. ![]() Packed with vitamins, minerals, fiber, carbs and even some protein, zucchini offers lots of nutritional value in a tasty package. Zucchini is a green (or sometimes bright yellow) summer squash. ![]()
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