Cooking tips for the caring cook.
Cooking & Working With Zucchini
- Because of the tender skin on zucchini, it's almost impossible to find zucchini without any blemishes. But look for small zucchini that are firm and free of cuts.
- Handle zucchini carefully; they are thin-skinned and easily damaged.
- Smaller squash are generally sweeter and more tender than larger ones.
- One medium (1/3 pound) zucchini yields about 2 cups sliced or 1-1/2 cups shredded zucchini.
- Store zucchini in a plastic bag in the refrigerator crisper for 4 to 5 days. Do not wash until ready to use.
- Make sure there is no moisture on the zucchini or in the plastic bag.
- When grating zucchini, leave the stem on to give you a grip as you work.
- Overcooked zucchini will end up as mush. To salvage it, make soup! One-half cup cooked sliced zucchini has about 15 calories. It provides some beta carotene, B vitamins, folic acid, vitamin C and calcium, plus a healthy amount of potassium.
Zucchini is wonderful steamed, sauteed, grilled or stuffed and baked. You can also cut uncooked zucchini into strips and serve it as an appetizer, or dice and grate it into a salad.