Summer squash season is upon us! Whether you're growing your own zucchini or bringing home loads from the market, here are ideas for tasty ways to use it. The internet is full of fabulous facts about everything from current events to the history of basket weaving and zucchini fun facts. As we researched for our daily content on food trucks, food carts and street food, we stumbled upon some items of knowledge that we just did not know.
Zucchini Fun Facts:
Zucchini (Cucurbita pepo) is a popular variety of summer squash that can be consumed raw or cooked.
One zucchini is a “zucchina.”
Zucchinis were first brought to the United States in the 1920s by the Italians.
April 25th is National Zucchini Bread Day.
The flower of the zucchini plant is edible.
Fried squash blossoms are considered a delicacy.
Mild bitterness in zucchini, like that in related species like cucumbers, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc. The bitterness is caused by compounds called cucurbitacins.
The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew it.
Nutrients and vitamins found in zucchini can help prevent cancer and heart disease.
A zucchini has more potassium than a banana.
The word zucchini comes from ‘zucca’ the Italian word for squash.
Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
Zucchini is the only fruit that starts with Z.
Even though zucchini is served as a vegetable, it’s technically a fruit because it comes from a flower. The most popular way to prepare them is fried or stuffed. You can eat the zucchini blossoms. The most popular way to prepare them is fried or stuffed.
A serving of raw zucchini (100g) has an average of 17 calories, 1.2g grams of protein (2%dv), .03g of fat (0%dv), 3.1g of carbs (1%dv).
According to gardener extraordinaire, Mavis Butterfield, “I like produce. I like to grow it. I like to eat it. I like to create recipes with it. I’m also kind of a nerd and like to get to know my produce. I like learning new or fun tidbits of info about the produce I’m growing/eating/baking. If you’re a weirdo like me then buckle up for this new series as I dive into a plethora of produce facts and share them with you. Here we go: Size does matter when it comes to zucchinis! The most flavorful zucchinis are small to medium sized. Zucchini are 95% water which makes them a super low-cal snack! Zucchini is used by many in place of spaghetti and even lasagna noodles because of their mild flavor!
The first records of zucchini growing here in the USA dates to the 1920s.
Every August there is a huge zucchini festival in Obetz, Ohio. I might need to stop by for some ideas on what to do with all my zucchinis when they overrun my garden!
There is a yellow variety of zucchini that people often mistake for summer squash. It even stays yellow after cooking! Golden zucchini also has a bit of a sweeter flavor than the green variety.”
12 Health and Nutrition Benefits of Zucchini
1. Rich in Many Nutrients
2. High in Antioxidants
3. Contributes to Healthy Digestion
4. May Reduce Blood Sugar Levels
5. May Improve Heart Health
6. May Strengthen Your Vision
7. May Aid Weight Loss
8. Bone Health
9. Anticancer Effects
10. A Healthy Prostate
CANNING 101 – HOW TO MAKE ZUCCHINI RELISH
Ingredients:
2 cups chopped zucchini
1 cup chopped onion {I used Walla Walla Sweets}
1 cup chopped sweet peppers {I used green peppers}
2 tablespoons salt
1 cup cider vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
Instructions:
Place the chopped zucchini, onions, peppers and salt in a large bowl and cover with cold water and let it sit for 2 hours. Drain liquid, rinse thoroughly and drain again.
Combine the remaining ingredients in a large pot and bring to a boil. Add the zucchini mixture, reduce heat to simmer and cook 10 minutes.
Pack hot relish mixture into 1/2-pint jars, leaving 1/4 inch head space. Remove air bubbles. Adjust 2-piece caps, and process in a boiling water canner for 10 minutes.
Carefully remove jars, place on a towel in a draft free area and let cool overnight. Check seals after 24 hours.
This recipe makes {4} 1/2 pints.
Spiralizing zucchini into "noodles" often translates into a wan and watery dish, a poor imitation of the pasta it attempts to emulate. Generally, it's better to let an ingredient shine on its own merits. And for raw zucchini, we didn't need to look far to find a better answer.
The Italians have done it for ages, reducing whole zucchini to paper-thin ribbons, then dressing them simply — some lemon juice, a bit of oil, maybe some honey, parmesan, fresh herbs and nuts. The effect is a fresh and vibrant salad made in minutes.
In this recipe from our book "Milk Street Tuesday Nights," which limits recipes to 45 minutes or less, we use a vegetable peeler to slice zucchini into thin ribbons. The zucchini really shines, balanced with the clean, sharp flavors of a lemony dressing along with parmesan and hazelnuts. The hazelnuts — or almonds, if that's what you have on hand — give the salad crunch and a slightly buttery note.
Don't worry if the ribbons vary in width; this adds to the visual appeal of the dish. And don't dress the salad until you are ready to serve. The zucchini and herbs are delicate and quickly wilt.
Shaved Zucchini and Herb Salad With Parmesan
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
¼ teaspoon honey
Kosher salt and ground black pepper
1 pound zucchini (about 2 medium)
½ cup lightly packed torn mint
½ cup lightly packed torn fresh basil
¼ cup hazelnuts, toasted, skinned and roughly chopped
(SWAP OPTION: Toasted sliced, slivered or chopped whole almonds can be used in place of the hazelnuts.)
Instructions:
In a large bowl, whisk together the lemon zest and juice, oil, honey, and ¼ teaspoon each salt and pepper. Set aside. Use a Y-style peeler or mandoline to shave the zucchini from top to bottom into ribbons; rotating as you go. Stop shaving when you reach the seedy core. Discard the cores.
To the dressing, add the shaved zucchini, grated cheese, mint and basil, then toss until evenly coated. Transfer to a serving plate and sprinkle with shaved parmesan and hazelnuts.
Makes 4 servings.
When your garden is over-run by crops of zucchini you will be looking for ideas on how to serve it up. I have found a few other mouthwatering suggestions!
- Zucchini Fries
- Ground Turkey Zucchini Boats
- Zucchini Parmesan
- Zucchini Cupcakes
- Zucchini Chips
- Zucchini Soup