- Zucchini can be substituted for many vegetables in your favorite recipes. It works well in soups, salads, sauces and egg dishes. It works especially well in Italian dishes.
- For most recipes it is not necessary to peel zucchini. The peel is where you get most of your vitamins.
- Yellow straight neck squash is often referred to as yellow zucchini.
- Zucchini can be eaten raw or cooked, with or without peel. It can be fried, boiled, baked, steamed, sliced, diced, shredded, stuffed or grilled.
- Zucchini is about 95% water and low in calories. 1 cup yields 25 calories.
- Shredded zucchini can be added to soups and sauces without draining, but if using for cakes or breads, the liquid must be squeezed from the pulp.
- Zucchini is bland in taste and usually takes on the flavor of other ingredients. It is commonly seasoned with oregano, basil, tarragon, garlic or dill.
- Approximate measurements: 1 pound=3 cups sliced=4 small or 2-3 medium; 1 medium shredded= 1 1/2 cups; 1 large=2 pounds
- Small to medium zucchini have the best flavor. Overgrown zucchini are best for breads and soups.
- If zucchini is to be used in 1-2 days, store at room temperature. It can be stored in a plastic bag in the refrigerator for up to 5 days.
2 small zucchini sliced
1 medium onion thinly sliced
1 Tablespoons butter
1 Tablespoon olive oil
2 medium tomatoes, thinly sliced
1/2 tsp garlic salt
1/4 tsp dried basil
1 1/2 tsp salt
1/3 cup grated mozzarella
1/8 cup grated parmesean
1 cup seasoned croutons (I used Caesar with good results)
In a large skillet, saute zucchini and onion in butter until tender. Add tomatoes and seasonings. Cover and simmer 3-5 minutes, or until tomatoes are tender. Remove from heat and sprinkle with croutons and cheese. Cover 2-3 minutes, or until the cheese melts. Serves 4