First of all, zucchini is fun to say. And it’s an easy, nutritious addition to your diet. With lots of fiber, a mild flavor and ease of preparation, this summer squash comes toward the end of the alphabet but should be early on your shopping list.
Fascinating Facts on Zucchini
- If you’re trying to add potassium, you know about bananas, and perhaps potatoes, but don’t forget zucchini. A medium zucchini with its skin intact can offer 512 milligrams of this of important nutrient. A banana has 375; skin-on russet potatoes have 610. Potassium aids in many bodily functions, from nerve health to heartbeat.
- Zucchini is sometimes called summer squash, and the British call it the courgette. No matter what you call it, it’s actually a close relative to the watermelon. Like its cousin watermelon (92% water), zucchini are rich in moisture: 94% of their mass is water.
- Although the world record goes to Giovanni Scozzafava who grew a giant 8-foot, 3-inch zucchini, for ideal flavor and texture pick ones that are 6-8 inches long and smaller than 2 inches in diameter.
- The flower, or blossom, of the zucchini plant is also edible, and it’s commonly fried, steamed or stuffed with cheese.
- When picking your zucchini look for firm, glossy, tender skin. Get one that seems heavy for its size. Plan to store them in a plastic bag in the refrigerator for no more than three days.
- Grilling zucchini on high heat is a great way to caramelize it, which means adding lots of flavor without the soggy texture. It’s also easily spiralized for “noodles” that can take the place of carb-heavy pastas in many dishes.
- Like peppers, you can stuff zucchini or use it raw – it’s among the most adaptable veggies we have.
Recipes to Try
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