Zucchini
Photo by Quin Engle on Unsplash
Zucchini, courgette, baby marrow, summer squash — whatever you decide to call it, this “pepo” is often quite the favorite, even among non-veggie lovers like me.
Sophia’s cooking tip: Zucchini is largely composed of water. Thus, when you substitute zucchini into a baked dish, be sure to keep an eye on your ratio of wet to dry ingredients. If your zucchini muffins often sink in the middle, or your zucchini-substituted lasagna is coming out mushier or blander than your usual masterpiece, try adjusting the amount of the other wet/dry ingredients you incorporate into your dish.
Happy eating!
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Zucchini is a popular food with great benefits for the body. Explore some of the positive health consequences of incorporating zucchini into your regular diet.
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Slice it, roast it, bake it, fry it — the world of zucchini preparation is endless. If you are new to cooking, trying out zucchini is a great place to start. Below are some beginner-friendly recipes you can try.
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The gift that keeps on giving, zucchini is also relatively easy to store and can last for a decent amount of time if properly frozen. Linked below is the approximate “shelf life” of zucchinis depending on how you decide to store them.