Eleanor Nakama-Mitsunaga
|
Summer squash differs from its winter cousins mainly by virtue of its thin skin and soft, edible seeds. Summer squashes come in a variety of shapes and sizes, of which the zucchini is probably most popular. But, don't just grab the common green variety. Go for yellow zucchinis whenever available.
The basics: Yellow zucchini, also known as golden zucchini or yellow Italian squash, is a newer hybrid of the green zucchini. The zucchini itself is a member of the cucumber and melon family that grows prolifically in the summer, although it is available year-round.
The zucchini is said to originate in Central and South America, although the type we are accustomed to today hails from varieties developed in Italy.
Golden zucchini should not be confused with other squash varieties, such as yellow crookneck or yellow straightneck. These varieties generally are light yellow and blander tasting, whereas golden zucchini has a darker yellow hue with a sweeter, heartier flavor. Golden zucchini is milder than green zucchini, however, with almost no bitter aftertaste.
All zucchinis are a good source of vitamins A and C.
Selecting: Choose zucchini that are about 6 inches in length. Larger zucchinis tend to be watery. Watch out for blemishes and soft spots. Make sure the zucchini is brightly colored, firm and plump, with smooth and glossy skin.
Storing: Place zucchini in a plastic bag and store in the refrigerator for up to five days. Use immediately if you see signs of wilt or the zucchini starts to soften.
Use: Zucchinis are enjoyed both cooked and raw. After a good rinse they can be cut up in a variety of ways. Zucchinis are commonly displayed with other fresh veggies and served with dips or added to salads. They are also excellent sautˇed, grilled, baked, steamed and deep-fried. They can be combined with other squash varieties in casseroles, added to pizzas, omelets and soups, or simply pan-fried with butter or olive oil and some garlic.
Cut lengthwise into long strips they can be grilled on a hibachi; cut into fine matchsticks they make delicious deep-fried fritters. The trick is never to overcook them or you'll get mush.
Where to buy: Golden zucchinis will pop up in the markets on occasion. Look out for tender baby goldens at some fine-food stores. You might have to hunt for goldens and when you find them, they'll be more expensive than your common green variety at around $2 a pound.
a free-lance food writer. Contact her
online through features@starbulletin.com
