Zucchini

Newcomer

The zucchini is a member of the cucurbita family, whose origins can be traced back to 7,000 to 5,000 BCE in Mexico. The fruit as we know it now is a variety of summer squash developed in Italy, known as zucchino, meaning small squash.

“Veggie” goodness

Zucchinis are an excellent source of vitamin C. The darker the skin colour, the more nutrients will be contained within the fruit. Zucchinis have more than 95 per cent water content, making them very low in calories. Make sure to wash zucchinis thoroughly before eating them; however, avoid peeling them–most of the fruit’s nutrients are in the skin.

Prime for the picking

Be sure to harvest zucchini before they reach full maturity. Fruits under eight inches long will be tender and flavourful–when they get larger in size, zucchinis tend to become tasteless and dry. Select zucchinis that are dark in colour, as well as firm and heavy for their size, with a moist stem end and shiny skin.

Store

Zucchinis should not be stored for long. They are prone to chilling damage if they are brought to room temperature after cool storage. Do not wash zucchinis before storing them–the fruit bruises easily and the less handling it undergoes, the better. Store zucchinis in a cool area of the kitchen. Frozen zucchini can be kept for approximately four months before it loses its flavour.

Quick fix

Zucchini requires little more than quick cooking with butter or olive oil. It can also be sliced and eaten raw, or cooked into breads and desserts. The delicate flowers can also be consumed–choose fresh blossoms that are only slightly open and free of bruises. They can be stuffed, sautéed, baked and even deep-fried.

We hope you’ll put the following recipes to good use, and take advantage of your crop before your zucchinis go bad!