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August 18, 2005
Prairie Fare: Zucchini Time
"What's that thing?" my second-grade daughter asked as I pulled a zucchini from my purse after returning home from a meeting. “It’s a zucchini,” I responded. “Remember, we had some last summer.” “Where did you get it?” she asked, not noting that it was rather odd that I had the zucchini in my purse. “Someone gave it to me. Some years zucchini grows well, and people have lots to share,” I said. “It looks like a squash, but it smells like the sea,” she commented while examining and sniffing the zucchini. “It grows in a garden, not underwater,” I told her, although I was a little curious about the aroma she detected. I sniffed it, too. “It’s time to make something with it,” I told her. She gamely put on her apron and went to the sink to wash her hands. I was pleased. We pulled out our bowls and measuring cups and made muffins. She washed then grated the zucchini. “This is really fun,” she said. Cooking with kids not only teaches them skills, such as measuring and following directions, it makes some good memories, too. A native vegetable of the Americas, zucchini has had several names over the years. Early American colonists called it “squash” based on several Native American words. Italians named it “zucchino” and the French named it “courgette.” Zucchini also was known as vegetable marrow or Italian marrow. It can be served raw, boiled, baked, fried, steamed or stuffed. It’s used in numerous quick-bread recipes as creative cooks experiment with bounteous zucchini. Zucchini is about 95 percent water. A half-cup serving has about 15 calories, plus it contributes some fiber, vitamin C, potassium, B vitamins and beta carotene to the diet. Zucchini’s mild flavor makes it useful in a variety of foods from salads to dessert. When selecting zucchini in a garden or at the store, choose zucchini that is heavy for its size with a narrow diameter. Smaller zucchini are more tender and preferable for eating. Large zucchini are tougher and have large seeds. It should be free from blemishes. Its mild flavor allows blending with ingredients such as tomatoes, cheese and onions. Here’s a reduced-fat muffin recipe that’s easy to make. Look for recipes with “whole grains” such as whole-wheat flour and oatmeal to add fiber and nutrition to your diet.
Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
Market Advisor: |
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North Dakota State University |
