UNITED STATES—The zucchini is a vegetable that is apart of the squash family. It’s tubular, long-shaped and green. Like so many other veggies, the zucchini is actually a fruit, but is utilized in most cuisine as a savory addition. The funny thing about zucchini is that it can come in a variety of sizes from small, to large. This is a vegetable that has a bitter taste in my opinion, so seasoning is important to give it a bit of punch.
Most people are familiar with the veggie as it’s a staple in many stir fry dishes, but its culinary uses stretch much farther in my opinion. While it can be eaten either raw or cooked, must Americans are inclined to cook and incorporate the vegetable with other foods that mesh well, like snow peas, squash, peppers and various meats like chicken and beef. Zucchinis are considered a low calorie treat, so it’s okay to over indulge, as its packed with Vitamin A, potassium and folate.
Recently, I discovered a suitable substitute for the French fry, the zucchini fry. Take a zucchini and julienne [the veggie] like you would cut a potato. Take Panko breadcrumbs to coat the zucchini fries; be sure to dredge them in egg wash before tossing them in the Panko breadcrumbs. Place some extra virgin olive oil in the pot and lightly fry the vegetable, remember zucchini contains lots of water so you don’t want to overcook otherwise the fries will become soggy.
If you’re looking for a dish on the sweeter side, try zucchini bread. Yes, I know, it sounds funny, but its a breakfast treat unlike any other. In this preparation the zucchini is shredded and incorporated into a cake mixture. Look at it this way you get sweet and savory at the same time.
By LaDale Anderson