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Mexican Lifestyles Food & Dining Zucchini Is Known By Different Names
Mexican Lifestyles Food & Dining Zucchini Is Known By Different Names | Zucchini Is Known By Different Names |
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| Written by CHEF BERNARD CORRIVEAU And CHEF GILBERTO CABRERA | |
| Saturday, 20 January 2007 | |
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Zucchini History
Less than thirty years ago, the zucchini, formerly often referred to as green Italian squash, was hardly recognized in the United States. Today, it is not only widely-recognized, but a particular favorite of home gardeners. Its popularity is probably due to in large part to its versatility as a vegetable as well as in breads and desserts. The word zucchini comes from the Italian zucchino, meaning a small squash. In Mexico, this becomes calabazita. The term squash comes from the Indian skutasquash meaning "green." The French snubbed zucchini for a long time until chefs learned to choose small fruits which are less bland and watery. The French term for zucchini is courgette, which is also often used interchangeably for yellow squash. General Information Zucchini (or "courgette") is: The nutritional value of zucchini makes it ideal for: Don't include too much zucchini in your diet if you're interested in: CURRIED ZUCCHINI SOUP (Serves 4 to 6) A light and flavorful zucchini soup recipe with curry powder and apples. 1 medium onion, chopped, about 1/2 cup 1 small clove garlic, minced 1 small carrot, shredded 1 tablespoon butter 2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds 2 apples, peeled, diced 4 cups chicken broth 2 1/2 teaspoons curry powder, or to taste salt, to taste In a large saucepan, melt butter over low heat; sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth, and curry powder. Boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes. Carefully puree the hot soup in the blender in small batches. Add salt and pepper to taste. Serve soup garnished with cilantro or Italian parsley leaves. ZUCCHINI SQUARES (Serves 4 to 6) 3 cups thinly sliced zucchini, unpeeled 1 cup craker crum 1/2 cup finely chopped onion 1/4 teaspoon dried leaf oregano 1/4 teaspoon black pepper 1/2 teaspoon salt, or to taste dash garlic powder 2 tablespoons chopped fresh parsley 1/2 cup grated Parmesan cheese 1/4 cup vegetable oil 4 eggs, lightly beaten Combine all ingredients in a large bowl; mix well. Pour mixture into a 13 x 9-inch baking dish. Bake at 350° for about 30 minutes, or until lightly browned. Cut into squares and serve as an appetizer or side dish. Serve soup garnished with cilantro or Italian parsley leaves. |
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