(NC)—Of all the summer squash varieties, zucchini is best known. Yet many aren’t aware that it comes in two colours: green and golden. Inexpensive, easy to prep, available year-round and prolific in summer garden plots, zucchini is worth getting to know.

Give it a good scrub under running water, dry it, lop off the stem end and its ready to roll. Try it sliced, diced, stuffed or grated. Not bitter or tough, the skin is where most of the nutrients reside, so worth leaving on. Zucchini is a watery veggie, with 95 per cent water content, causing it to reduce and become limp when fully cooked.

There’s only 29 calories in a cup of steamed zucchini. It’s a source of vitamin C, folate and potassium.

The bland flavour of zucchini calls out for culinary pairings, but gladly, every herb can come to its rescue. It’s also a prime contender for the grill. Try slicing it lengthwise into half-inch thick strips, baste with olive oil and grill. Zucchini develops a tasty, caramelized finish if left on the grill or frying pan long enough. Slightly sweet, raw zucchini works well in salads, grated or sliced. And, it’s a very dunkable addition to a raw veggie platter.

More information is available online at www.homebasics.ca. Take a look at the fresh new recipes using zucchini, including Sautéed Zucchini with Parmesan and Pine Nuts, Zucchini and Herb Pancakes, Zucchini and Goat Cheese Frittata or Rice and Zucchini Lasagna.

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2. Grilling Recipes – Mediterranean Pasta Salad & Tarragon Encrusted Salmon

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