Who Am I?
- Botanical name/plant family: Cucurbita pepo
- Great source of: Vitamin C, potassium, magnesium
- Harvest season: I am available for harvest through most of the summer, and am one of the most plentiful crops.
How to care for me:
I can be stored directly in the crisper drawer, or wrapped in a plastic bag.
How to cook me:
I'm great on the grill, sautéed in a pan, or added to a stir fry.
I am a sucker for olive oil, parmesan and garlic. Try spiralizing me for a delicious replacement for spaghetti and toss with the sauce of your choice. I compliment meats and fish alike and will brighten up any summer meal! Try me with basil, match me up with eggplant, garnish me with parsley, and sprinkle me with pepper. I'm also great with tomatoes.
A single zucchini is referred to as a “zuchinna”
The world’s largest zucchini on record was almost 70 inches long and weighed in at 65 lbs.
A zucchina :) has more potassium than a banana.
Zucchini is the only fruit that starts with the letter “Z”
A few ways to prep your zucchini:
Zucchini ribbons (we made these with a simple veggie peeler!). Serve these as their own dish with pasta sauce, olive oil, etc., or, add them to pasta!
Grated Zucchini - the first step to making zucchini bread, zucchini fritters, veggie burgers, etc.
Zucchini boats (stuffed with grated zucchini, breadcrumbs, rice, meat, etc. & baked)
Zucchini Coins - you can roast these or sautee them for a simple side dish. Or, add them to a simple savory crust for a Vegetable tart. Or, arrange them just so to bake them or add to the top of a quiche or frittata!