I feel like a lot of people associate squash with the fall...pumpkins and roasted acorn squash....but summer squash, zucchini, patty pan, and round squashes have a lot to offer.
Buying: Differientiating between what you think is a zucchini may be rather difficult. A zucchini is cylindrical, dark green, and pretty much the same circumference the entire length (no tapering at the end). A marrow squash is larger on the flower end and tapers off, is pale to dull green and have a more substantial flesh than zucchini. Then, cocozelle are longer, thinner with a rounded flower end and a fuller-body flavor. In any case, there are a ton of different varieties so cross-breeding is pretty common. Crookneck squash are yellow with bent necks and globular bodies. Patty pans are squat like with scalloped edges. Look for zucchini's (in a general term) that are 4-5 inches long. Longer ones might have a softer flesh so they are good for removing the center and used for stuffing. Choose firm summer squash. Just picked, fresh ones will have tiny hairs that prick and itch harmlessly.
Storing: They seem to bruise easily with the brush of a finger nail when handling, which is also a good sign that they are ready to be harvested and eaten. They should be used within a week. Refrigerate them in a plastic bag, unwashed, until ready to use. To freeze zucchini, first cut into 1/2 inch and blanch for 2 minutes, cool and dry then freeze in a plastic bag.
Medical: rich amounts of beta carotene, some vitamin c. In Ethiopia, the seeds from squashes are used as laxatives and purgatives.
Fact: Squash are picked prematurely otherwise they would grown enormously and have hard skins like pumpkins. Unlike pumpkins that have a sweet, dense flesh with the harder exterior, squash would become mushy and squishy squash.
Buying: Differientiating between what you think is a zucchini may be rather difficult. A zucchini is cylindrical, dark green, and pretty much the same circumference the entire length (no tapering at the end). A marrow squash is larger on the flower end and tapers off, is pale to dull green and have a more substantial flesh than zucchini. Then, cocozelle are longer, thinner with a rounded flower end and a fuller-body flavor. In any case, there are a ton of different varieties so cross-breeding is pretty common. Crookneck squash are yellow with bent necks and globular bodies. Patty pans are squat like with scalloped edges. Look for zucchini's (in a general term) that are 4-5 inches long. Longer ones might have a softer flesh so they are good for removing the center and used for stuffing. Choose firm summer squash. Just picked, fresh ones will have tiny hairs that prick and itch harmlessly.
Storing: They seem to bruise easily with the brush of a finger nail when handling, which is also a good sign that they are ready to be harvested and eaten. They should be used within a week. Refrigerate them in a plastic bag, unwashed, until ready to use. To freeze zucchini, first cut into 1/2 inch and blanch for 2 minutes, cool and dry then freeze in a plastic bag.
Medical: rich amounts of beta carotene, some vitamin c. In Ethiopia, the seeds from squashes are used as laxatives and purgatives.
Fact: Squash are picked prematurely otherwise they would grown enormously and have hard skins like pumpkins. Unlike pumpkins that have a sweet, dense flesh with the harder exterior, squash would become mushy and squishy squash.
The word squash derives from askutasquash, Massachusett Indian for Eaten Raw.
Cooking: Raw, poached, blanched, stuffed, baked, stir-fried, pickled, deep-fried, shredded. Zucchini cooks rather fast so cut into thicker slices if you want it to remain more in tact.
mum's courgette and gorgonzola soup
for 6
1lb courgettes, cut into coins, aka zucchini with an irish accent
11/2oz butter (i used olive oil)
1 onion, roughly chopped
2 crushed cloves garlic
2 pts veg stock
2 tsp fresh or 1 tsp dried basil
S&P
6ozs blue cheese
1/4 pt cream (i did not use)
add a little bit of nice extra virgin olive oil to a large pot and fry the onion and garlic for 5 mins or so until soft. add the courgette and cook on low heat, gently, for 10 minutes. add the stock and bring slowly to a boil then lower the heat and add salt, pepper and basil. cover and simmer for 20 minutes. add the cheese, broken up in pieces to melt easier, and blend with an immersion blender. the cheese should make the soup creamy enough but adding cream makes it extra rich. the soup can be served hot or cold and can be made up to 2 days in advance.
....aaaaand recommended by Jess from Cooking Light - THANKS!
Healthy Squash-Zucchini Recipes
http://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes-00400000052685/page13.html
Sauteed Baby Squash with Feta and Basil
1tbsp extra virgin olive oil
4 cups baby pattypan squash, halved - about 18 oz
2 cups sliced leeks, about 2
salt
freshly ground black pepper
3 tbsp crumbled reduced-fat feta cheese
2 tbsp finely chopped fresh basil
Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat, heat for about 20 seconds then add the squash and leek. Saute for 5 minutes, until tender, stirring frequently. Add the salt and pepper. Transfer to a serving platter and serve with the sprinkled cheese and basil.
....aaaaand recommended by Jess from Cooking Light - THANKS!
Healthy Squash-Zucchini Recipes
http://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes-00400000052685/page13.html
Sauteed Baby Squash with Feta and Basil
1tbsp extra virgin olive oil
4 cups baby pattypan squash, halved - about 18 oz
2 cups sliced leeks, about 2
salt
freshly ground black pepper
3 tbsp crumbled reduced-fat feta cheese
2 tbsp finely chopped fresh basil
Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat, heat for about 20 seconds then add the squash and leek. Saute for 5 minutes, until tender, stirring frequently. Add the salt and pepper. Transfer to a serving platter and serve with the sprinkled cheese and basil.
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