Featured this week Zucchini Zucchini is a type of summer squash. Zucchini are at their best when young and tender. Choose them small and firm, with bright colour and no bruises or soft spots, particularly at the stem end. Their tender skin bruises easily, so handle with care. Store in the refrigerator for up to five days, wrapped in plastic to protect from drying.
Grated zucchini is often an ingredient in muffins or quick breads.
The taste and texture of summer squash is perhaps best appreciated, however, lightly steamed or simmered in butter. Summer squashes can be left whole, large ones cut in 1 cm slices. Combined with other fresh vegetables lightly saut ed in olive oil with garlic, fresh basil and oregano, summer squash adds interesting taste and texture to a primavera topping for pasta, along with grated Parmesan cheese. Sliced in half lengthways, zucchini or yellow squash can be barbecued until tender crisp, and topped with basil pesto. Very large summer squash can be scooped out, filled with stuffing, and baked until tender.