Zucchini has a fresh, fairly neutral flavor with a crunchy texture.
Light zucchini has a sweetish taste. Dark varieties have a bitter taste.
What are the benefits of zucchini
As a very good source of manganese, vitamin C and fiber, it is able to keep the body in better shape for a long time.
Zucchini contains vitamin A, magnesium, folate, potassium, copper and phosphorus.
This vegetable also contains omega-3 fatty acids, zinc, niacin, protein, vitamins B1, B6, B2 and calcium.
Zucchini also has healing properties to improve skin condition.
It contains a lot of vitamin A, C, as well as B vitamins, due to which the skin is actively nourished, it becomes firm and elastic.
How to cook zucchini
Unlike zucchini, zucchini can be eaten raw, as well as boiled, steamed, fried, stewed, baked or grilled, sprinkled with lemon juice.
Zucchini is prepared with pesto and parmesan sauce, with anchovies and sesame seeds, with coriander and shrimp, they are added to penne, sauté, pizza, stews, fritters and chutneys.
Zucchini, unlike zucchini, can also be eaten raw, although their raw taste is specific.
How to eat zucchini
Raw grated zucchini is a great addition to salads or a side dish for grilled fish.
You can puree zucchini and serve it with baked lamb.
Finger-length milk zucchini can be fried completely in butter and thyme or steamed to ensure they remain crispy.
Add the zucchini in an even layer and cook over medium heat for about 4 minutes on each side until soft and golden brown, adding more oil as needed.
