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Zucchini

Zucchini is the name of the immature fruit of the of the gourd plant (Curcubita pepo). There are many varieties and their color varies from light to dark green. Their natural ripening season is summer, but today you can enjoy them almost all year round.

These vegetables can be consumed in great quantities as they are rich in water and low in calories, full of trace elements and minerals (especially potassium) and soluble fiber that is very good for our health.

How to choose Zucchini? They should be small, very fresh and with their flower still attached.

In this case they are also delicious raw or even added to a mixed salad, thinly sliced ​​and simply seasoned with olive oil, salt, pepper and a little lemon juice. The flesh of the zucchini is delicate, salt can easily burn it; it is best to add it at the end of the cooking to prevent the vegetables losing their consistency.

Zucchini can be cut in many shapes: rounds (the most common), cubes, sticks, ribbons using a potato peeler and also thin long strips swiping them along the length with a grater with large holes.

You can also grate the zucchini and, after draining, mix them in a batter and fry in small spoonfuls.

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