Blazer Cookbook

Cooked zucchini has a mild taste that verges on sweet. Zucchini also has the tendency to taste like whatever it is cooked with, which is why it makes such a great pasta substitute.⁸

Some confuse zucchini with cucumber because of how similar they look. This can cause some to eat the zucchini raw like they would a cucumber and be disappointed with how it tastes. Zucchini are generally cooked before they are eaten as they don’t have the same fresh taste as cucumber when raw.⁹

Zucchini can be bitter if they are overripe. There are three key things to know when selecting a good zucchini and avoiding bitter ones. First, size is important. Larger zucchini are watery and flavorless. They have more pulp inside and contain larger seeds. You want to look for a smaller zucchini, the best will be around the size of a regular flashlight. Second, color equals flavor. You want to make sure the zucchini is vibrant in color. You can find zucchini in multiple different colors, green, yellow, or white, but the vibrancy of the color is key. Third, know the stem situation. Zucchini with a large portion of stems will last longer.¹⁰

To keep the zucchini tasting the best as possible store it in a paper bag in the vegetable drawer in the refrigerator for up to one week. Avoid plastic bags because they trap in too much moisture and cause the zucchini to go bad quicker and get slimy.¹⁰

Zucchini have a firm, dark green outer skin that provides a bit of crunch when you bite into it.³ A zucchini with a good texture should have pale and firm flesh inside of it with a texture like hard butter. If the zucchini is soft or slimy then it is not good. You don’t have to throw out the entire vegetable though, just cut out the bad parts, throw them away, and use the rest of the zucchini.³

Zucchini will soften when cooked. If you dislike very soft textures then cut the vegetable into larger pieces. This will soften the vegetable while keeping the crunch in the skin and bring out more flavor without being mushy.¹¹

Zucchini is a very versatile vegetable. A few different ways to cook it are:¹²

• Raw either in slices or cut up and added to a salad or dip
• Sautéed in a pan
• Roasted in the oven
• Baked
• Sliced and tossed into a pasta
• Turned into zoodles, a pasta alternative
• Added to soup
• Hollowed out into boats to hold items inside
• Grated while raw to be combined with flower and spices to make zucchini bread or zucchini cakes
• Fried
• Incorporated into other recipes

Zucchini is a powerhouse vegetable that can be used in just about any dish out there. Feel free to get creative with it!

Ingredients:

• 1/3 cup grapeseed or other neutral oil
• 2 medium onions, thinly sliced
• 5-6 galic cloves, crushed
• 1 in piece giner, crushed
• 1 tsp cumin seeds
• 1 medium tomato, cubed
• 1 tsp salt, or more to taste
• 1/2 tsp coriander powder
• 1/2 tsp black pepper powder
• 1/4-1/2 tsp red chili powder, or to taste
• 3 large (1 to 1 1/4 lb)(454-567 g) green zucchini squash (courgette), peeled and cut into 1/8-inch half-moons, (weighed after chopping)
• 1 small green chili pepper (such as serrano), sliced
• 1/2 tsp turmeric powder
• 1/4 cup (4g) chopped cilantro, for garnish

Instructions:

1. Heat oil in a nonstick or heavy bottomed skillet over high heat. Add the onions, and sauté until they are lightly golden (~8-10 minutes).
2. Lower the heat to medium and add the garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears (~1 min). Add the tomato, salt, coriander powder, black pepper powder, and red chili powder. Sauté for a minute, then stir in the zucchini and 1/4 cup of water. Mix well, ensuring that the zucchini is well coated.
3. Cover and let cook on medium heat for 7-10 minutes, stirring once in between. Once most of the water has dried up, use a wooden spoon to break the zucchini into pieces. Add the sliced green chili pepper and turmeric and sauté for a few minutes.
4. Lower the heat to the lowest setting, cover and continue to cook for 15-20 minutes, stirring half-way. If you’re afraid it will stick to the pan, add a splash of water. Uncover and stir well. If needed, raise the heat to high to sauté any extra moisture for 3-5 minutes. Taste and adjust salt.
5. When the water has completely dried up and the zucchini is very well cooked, turn off the heat and garnish with cilantro, if desired. It is typically eaten with roti or naan but you can serve it with any type of bread or rice.

Find the recipe and a video at https://www.teaforturmeric.com/pakistani-zucchini-courgette-curry-toriyan-torai-ki-sabzi/¹³

Ingredients: (1 US cup = 240 ML)

• 250 grams zucchini (1 medium)
• 1 cup onions, fine chopped (2 medium)
• 1 cup tomatoes, fine chopped (2 medium)
• 1 green chili pepper, deseeded & chopped
• 1 teaspoon ginger, chopped
• 1 sprig curry leaves (optional)
• 1 1/2 tbs oil
• 1 pinch mustard seeds (optional)
• 1/2 tsp cumin seeds
• 3/4 tsp garam masala (adjust to taste)
• 3/4 tsp red chili powder
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/2 cup green peas (frozen okay)
• 1 tsp kasuri methi
• 2 tbs coriander leaves, fine chopped
• 1/4 to 1/2 cup coconut milk

Instructions:

Preparation:

• Rinse onions, tomatoes, chilies, ginger, and fine chop them. Deseed the chili and chop or slit
• Rinse zucchini well under running water. Cut off the end (a 3/4 inch slice) and rub for a few minutes against the other part until a white froth like substance comes out. Repeat this on the other end as well.
• Rinse well again and chop into 1 inch pieces

How to make Zucchini Curry:

1. Pour oil to a pot and heat it. When the oil turns hot, add mustard and cumin seeds.
2. Add curry leaves, ginger, and green chilies. Saute for 30 seconds.
3. Add onions and fry them until golden, around 3-4 minutes
4. Regulate the heat/flame to medium. Stir in red chilli powder, turmeric, salt, and garam masala
5. Add tomatoes and zucchini. Stir fry for 3 minutes until the vegetables begin to sweat
6. Cover and cook on a lowest flame/heat until tomatoes breakdown well and zucchini turns slightly tender (adjust cook time to suit your liking)
7. Later add green peas and kasuri methi. Stir and cook covered for 1-2 minutes. If you do not like mushy zucchini then cook without covering until the peas are done.
8. Taste test and add more salt and garam masala if needed. For gravy version, simply pour the coconut milk and mix well. Bring to a gentle boil and turn off the heat.
9. Garnish with chopped coriander leaves. Serve zucchini curry with rice or roti.

Find the recipe here, https://www.indianhealthyrecipes.com/zucchini-curry/#wprm-recipe-container-64340¹⁴

Ingredients:

• 1 zucchini
• 1 tsp avocado oil
• 1 sprig scallion
• 1 tsp garlic, minced
• 2 tsp fish sauce
• 2 tbsp water
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions:

1. Slice the zucchini and then cut them into semi circles
2. Chop the whole sprig of scallion or green onion
3. Mince enough garlic to yield 1 tsp
4. Heat a fry pan with avocado oil
5. Add zucchini, fish sauce, and minced garlic. Fry for 2-3 minutes
6. Add 2 tbsp of water
7. Add scallions or green onion, sesame oil, and sesame seeds. Stir fry for another minute
8. Place on a serving bowl, garnish with more toasted sesame seeds and serve

Check out this recipe at https://thedevilwearssalad.com/korean-zucchini-side-dish-hobak-bokkeum/#recipe¹⁵