Cooking with zucchini


The zucchini or courgette is a summer squash which can reach nearly a metre in length, but is usually harvested immature at 15 to 25 cm. In Britain and Ireland a fully grown zucchini is referred to as a marrow.

Zucchini is well-known to reduce weight, yet boost the nutrient value of your diet. Moreover, it helps enhance vision and prevent all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It contains significant quantities of potassium, folate, and vitamin A. When eaten regularly, it can effectively lower your homocysteine levels.

Even though zucchini is a fruit, it is usually cooked as a vegetable because it is best when eaten in cooked dishes. It is picked when it’s below 8in/20cm in length and the seeds are soft and young. A fully developed zucchini is usually three feet long and contains too much fiber and is not good to eat. Young zucchini has a subtle taste, soft covering, and buttery white flesh. It is available in its best form during May and August. Almost all the parts of this squash are edible, including the flesh, seeds, and even the skin and the flowers.

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