Released August 28, 2009
TEXARKANA, Ark. - It's a summer scenario repeated in neighborhoods across the country: Your generous neighbor is coming up the front walk with armloads of zucchini for the third time. Do you answer the door or pretend you're not home?
"If you have a neighbor with a garden, chances are you may have been the victim of 'sneak zucchini on your neighbor's porch'," said Carla Haley, Miller County extension agent for the University of Arkansas Division of Agriculture. "Zucchini is one of the most common vegetables grown in backyard gardens and containers, so usually it is shared prolifically."
The good news is that zucchini is versatile, so even after the third visit from the neighbor the family shouldn't be tired of this vegetable.
"It can be steamed, sautéed, grilled, baked, boiled, used in stir fry recipes, or even grated and used for breads, muffins, cookies and even brownies," she said. "They mix well with onions, tomatoes and okra in vegetable medleys.
"Zucchini is well complemented by garlic, onions, tomatoes, dill, basil, marjoram, chives, oregano and mint," Haley said. "But too many herbs and spices can mask the delicate flavor, so use herbs and spices sparingly."
Even the blossoms are edible, usually served battered and fried.
Zucchini is considered a tender, sweet, immature fruit when picked at the right time. The smaller the squash, the less likely it will be bitter or woody. Ideally, zucchini should be harvested at 6 to 8 inches in length. If allowed to grow to jumbo size, beware of tough inedible seeds and a less sweet flavor. At this point, consider using it for breads, stuffing, relish or chutney.
With a high water content of more than 95 percent, zucchini squash is very low in calories. There are only 13 calories in a half-cup of raw zucchini, and it offers valuable antioxidants and beta-carotene. Zucchini is a good source of vitamins A and C, potassium and fiber, making it an excellent choice for those watching their weight.
"The peel is where many of the nutrients hide, so never peel zucchini," Haley said.
--30—
http://www.uaex.edu/news/august2009/0828zucchini.htm
Contact: Elizabeth Fortune, (501) 671-2120, efortune@uaex.edu
