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. Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.
In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savoury dish or accompaniment. Botanically, however, zucchini is a fruit, being the swollen ovary of the zucchini flower.
When used for food, zucchini are usually picked when under 20 cm (8 in.) in length, when the seeds are still soft and immature. Mature zucchini can be as large as a baseball bat. The larger ones are often fibrous. A zucchini with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people for its sweeter flavour.
Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Zucchini can also be baked into bread similar to banana bread or incorporated into a cake mix.
In this cookbook you will find more than 150 delicious Zucchini Recipes with step by step instruction.
