Zucchinis
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Zucchinis
(also known as courgettes) are a type of summer
squash (or marrow) that are harvested and used as an
immature fruit. Zucchinis need to be cooked before eating,
but a very light application of heat will be enough.
Overcooked zucchinis become a soggy green mess, often
disintegrating entirely into mush. They are excellent
sliced into fingers or rounds and steamed. They can be sautéed
in oil. Zucchini and tomato is an excellent combination.
Zucchinis are available
year-round in most places, but they are at their best when
they are not too big. As they grow they tend to become
more watery, sometimes getting an unpleasant bitter taste.
The zucchinis should be a tight shiny green with no
dimples, wrinkles, or 'soggy bits'. If a zucchini is limp
and floppy then it is much too old.
Though rarely seen
commercially, the flowers are edible too. Zucchini flowers
can be picked shortly after fertilization, then battered
and lightly fried. They can also be stuffed. Sometimes the
baby zucchinis are picked while they are the length of a
finger, then treated similarly to the flowers.
Larger zucchini,
generally grown to 5" diameter by accident in a home
garden, can be stuffed. Cut the monster zucchini in half,
hollow it out, and bake it with stuffing. Rice and tomato,
topped with cheese, works well.
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