Zucchini, like all members of the squash family, are native to the Americas. But in a surprising twist, the varieties of squash typically called “zucchini” were actually developed much later in Italy following their introduction from the Americas. They are known for their high levels of manganese and Vitamin C, and dietary fiber, as well as a long list of other vitamins and nutrients. For this reason, they’re recommended for women during pregnancy, to help maintain men’s health, helps maintain a healthy weight, and in general, keeps you protected against a variety of diseases when consumed with regularity. Zucchini for the win!
While zucchini is technically a fruit, it’s typically treated as a vegetable when cooking, because it compliments warm, cooked dishes so well. But the zucchini experience isn’t limited – there are many ways to eat the fruits both cooked and raw. Almost all parts of this squash are edible, including the flesh, skin, and seeds. Young squash, around 8in in length, are optimum for softness and flavor.
The skin is left in place on the fruit. Zucchini require little more than quick cooking. They can be prepared in a variety of techniques including steamed, boiled, grilled, stuffed and baked, barbecued, fried, etc. They can also be baked into a bread or cake. Zucchini can also be enjoyed raw, sliced or shredded in salads or lightly cooked.
Farms that grow Zucchini:
Local Harvest, Maale’a Farms
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Punalu’u Ahupua’a Farms members check here for this week’s bag items.
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