Zucchini is a funny word. I wonder who came up with it? It sounds Italian.
Well, sure enough it is. Here is a bit of trivia from Wikipedia:
The name courgette (French pronunciation: [kuʁ.ʒɛt]) is a French loan word, the diminutive of courge (“gourd, marrow”) and is commonly used in France, Belgium, and other Francophone areas, as well as in the United Kingdom, Ireland, New Zealand, Scandinavia, the Netherlands, Malaysia, Singapore, and South Africa.
In the United Kingdom, Ireland, New Zealand, Malaysia, and Singapore, a fully-grown, matured courgette is referred to as a marrow. Most marrow cultivars sold in the UK are striped. In South Africa, the fruit is typically harvested as a baby vegetable, approximately finger size, and is referred to as “baby marrows”.
Funny as the name is, it is plentiful and delicious and nutritious.
Zucchini has lots of folate, potassium, calcium, zinc, and vitamin A. It is also full of fiber and is very hydrating.
Recipes abound and I love them all.
One of my favorite ways to use zucchini is in a simple soup. It is a dairy free recipe.
I just sauté chopped zucchini with onions and garlic in EVOO. I add broth or water and salt and pepper and thyme. I let it simmer for a few minutes till everything is tender. Then I add just a little coconut milk and blend with my immersion blender. It is smooth and mild and delicious. You can always add other veggies to it. Sometimes I add spinach. Garnish with a sprig of rosemary.
Make a salad and some garlic bread and you have a meal.
Here is another recipe for zucchini soup that is more involved but also very tasty.
Let the summer affair with zucchini begin!
How do you like to prepare your zucchini?
Stay tuned….next week I will have another fabulous zucchini recipe.
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