A member of the gourd family, zucchini, also known as courgette, is a summer time squash originating from Central America.
Zucchini comes from the same species as squash and pumpkins. Not only does it taste great, but it also serves as a healthy substitute for foods such as pasta, in the form of ‘zoodles’ (zucchini noodles). In addition to this, the vegetable itself has a number of health benefits as it is rich in antioxidants, packed with nutrients, and even helps with weight loss.
Though zucchinis are in season all year round, their peak time is in the summer between the months of June and August.
When looking to buy zucchini, opt for ones that are small to medium in size- no longer than six inches long and one to two inches wide in diameter. Make sure that the zucchini you are purchasing are firm, have a shiny, slightly prickly skin free of cuts and blemishes and at least one inch of stem attached to it. Try and avoid buying longer and bigger zucchini that are soft and have cuts or blemishes.
Zucchini can be stored for up to 5 days as long as you leave it unwashed and wrapped in a plastic bag in the crisper drawer of your refrigerator. If zucchini starts to wilt, use immediately. Cooked zucchini should be covered, refrigerated and used within two days.
Step 1: Remove the root.
Step 2: Cut the edge.
Step 3: Cut into two halves.
Step 4: Remove the seeds.
Step 5: Make diagonal cuts.
Step 6: Cut into thin slices.
Step 7: Cut into thick slices.
Step 8: Take an apple corer.
Step 9: Cut into thin round slices.