Tuesday, 13 March 2012
Ingredient of the Day: Zucchini!
Zucchini (and scallop squash, another kind of summer squash) is a nice, summery vegetable that has so many uses and a delicate, sweet flavor. although some hate it, i personally love it, both raw and cooked. it’s also one of those vegetables that are so versatile, and can be eaten raw, stir fried, in sauces, salads and pastas, among a multitude of applications. given that it’s readily available and relatively cheap, it’s a nutritious vegetable that we can incorporate many different ways into our meals. it is particularly useful for adding summery color to your dishes and bulking up vegetarian/vegetable dishes, and goes great with proteins that have a mild flavor (white fish, chicken). in my home country, korea, zucchini is generally eaten cooked, in stews/soups, casseroles or as a banchan (side dish) - lightly sauteed in oil, then seasoned with garlic and saewujot (a kind of shrimp sauce), although it does have a pleasant taste raw (try shaving slices with a vegetable peeler like noodles, and then tossing it with a bit of lemon zest & juice, olive oil, salt, pepper & basil).