Zucchini, although it is 94% water, does not prevent them from including a decent list of vitamins and minerals in their composition, so they must be eaten, especially since the season of zucchini is already open. How to choose good zucchini.
1. Of course, the most delicious will be young small-sized zucchini with thin skin and tender pulp, from which you can prepare fresh salads without subjecting them to heat treatment.
2. The size of the zucchini should not be large, huge zucchini have a tough and fibrous pulp, you will not get pleasure from dishes made from such a vegetable.
3. The skin of the squash must be free from damage and putrefactive spots.
4. The zucchini should be firm to the touch, the soft fruit, most likely, has been plucked long ago and has already wilted.
5. You need to store zucchini in the refrigerator, you do not need to wash them first, otherwise there is a risk of damage to their delicate skin. Better to put them in a paper bag and send them to the vegetable drawer. They can stay in the refrigerator for up to one week.
What to cook from zucchini
Cooking knows a huge number of recipes from this vegetable. And we recommend you healthy squash pizza – this can only be prepared in summer. And also a zucchini casserole or even a whole zucchini cake. First courses are also possible from zucchini, an excellent proof of this is zucchini soup in bread with sausage. Take note of the recipe for meatballs in a squash soufflé, as well as squash muffins with bacon. And, of course, the classic zucchini dishes are squash caviar, which at home is no worse than store-bought caviar.
Bon appetit and delicious zucchini for you!