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The zucchini, or courgette, is the fleshy fruit of a small summer squash of the Cucurbita family, originally from South America, Mexico and the West Indies. It can measure up to 40cm in length and weigh up to two kilos, though the smaller and fresher the zucchini, the more tender. The seeds can be somewhat indigestible and should therefore be removed. It flowers in summer and the blossoms are highly prized in cuisine, and can be fried, used in salads or stuffed. The zucchini contains carbohydrates, calcium, phosphorus, iron, provitamin A and vitamin C. Like eggplant, it’s a good idea to “sweat· this vegetable in a colander with a pinch of salt before cooking.
Zucchini tends to absorb liquid so make sure the frying oil is hot. Its high water content means its an excellent re-hydrater. In Catalonia and other regions, the flowers are often stuffed or fried in batter.
You can stuff this vegetable or use in a saute or stew with other vegetables for a pisto or ratatouille. Cinnamon accentuates the flavor of this vegetable.
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