Overview
It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as souffles. It also can be baked into a bread. Its flowers can be eaten stuffed and are a delicacy when deep fried as tempura.
The zucchini has a delicate rather than strong flavor requiring little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the vegetable to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving. Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as hot and barely cooked in hot salads, as in Thai or Vietnamese recipes
Product Details
