Zucchinis are an all time favorite vegetable. Predominantly used in Italian cuisine, it is now one of the ‘freshest’ selling vegetables. Available abundantly in the summer, it is a versatile vegetable too.
Zucchini is a new comer on the American cuisine scene. It became popular with the increasing popularity of Italian food soon after the Second World War. Surprisingly zucchini adapted very well to the American soil and climate and soon became widely used outside of Italian cooking. It flourishes in kitchen gardens equally well and one can easily hope to enjoy self grown zucchini during the warmer months.
Zucchinis can be baked, fried, sautéed, steamed, pureed, stir fried or used raw in salads too. In fact they can also be added to pancakes. Zucchini can be used in plenty of recipes and promises a delightful dish be it an appetizer or an entrée. They combine beautifully with tomatoes and the two together delight with plenty of colorful dishes.
Zucchinis are high in nutrition too. One raw zucchini is capable of providing two gms of fiber, 514mg potassium, 33mg of magnesium and vitamin C each. All this comes packed with a meager 31 calories. This “little gourd” packs a big punch.