The
zucchini or courgette is a summer squash which can reach nearly a meter
in length, but which is usually harvested at half that size or less.
Zucchini has a delicate flavour and requires little more than quick
cooking with butter or olive oil, with or without fresh herbs.
Quick
cooking of zucchini in oil or butter allows the fruit to partially boil
and steam, with the juices concentrated in the final moments of frying
when the water has gone, prior to serving. Zucchini can also be eaten
raw, sliced or shredded in a cold salad, as well as lightly cooked in
hot salads, as in Thai or Vietnamese recipes.
SERVING SUGGESTION: Grate and serve raw in a mixed salad.
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