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The name zucchini comes from zucchini, the Italian word for "small squash." Some
of these "small squashes" grow to 18 inches! Introduced to Americans in the 1920s,
zucchini has become as common as carrots. With its mild taste, zucchini is enormously
versatile. Oversized, mature zucchinis are best when stuffed and baked. Zucchinis
are available year-round.
Selection and Storage: The
best zucchinis are the small (5 inches and under), tender ones. Most chefs agree:
anything over 8 inches is fit only for stuffing. Look for smooth, unblemished skins.
The color should be deep green, with faint stripes or specks of gold. Look for withering
at either end. Store in plastic bag in refrigerator up to four days. Be sure there
is no moisture in the bag.
Preparation and Cooking Tips:
Scrub zucchini gently with soft brush under running water to clean. Slice off both
ends. Do not peel the edible skin. Tiny zucchinis are good raw with a drizzle of
olive oil. Zucchinis can be baked, boiled, grilled or stir-fried. Source: