What can I do with a large zucchini?
Sautéed and tossed into pasta, baked into bread (brand new recipe coming soon!), roasted, thrown into a veggie soup, and straight-up stewed are the best way to cook this brute. Leave the raw salads, pickles, fritters, and light sautés to the younger, sweeter, more delicate zucchini.
Should you wash zucchini?
Wash the zucchini thoroughly under cold or lukewarm water. Cut 1/4 inch off each end. Peeling the zucchini is optional; the skin is edible and adds color to your dish, but does add a slightly bitter taste to the zucchini. Use a vegetable peeler to remove the skin if desired.
Are you supposed to peel zucchini before cooking?
Nope! There’s no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.
Why is zucchini bad for you?
Raw zucchini is generally safe to eat, but in some cases, it may be extremely bitter. This indicates that it’s high in cucurbitacins, which are compounds that can be toxic. However, cucurbitacin poisoning is very unlikely from commercial varieties.
Should Zucchini be refrigerated?
You should store summer squash (like zucchini) in the fridge, but thick-skinned squash like acorn, butternut, or kabocha should stay at room temperature. This is partially to preserve their texture, but it’s mostly because squash tend to take up a lot of real estate in the drawers and on the shelves of your fridge.
Can zucchini make your hands peel?
It’s just a case of zucchini being zucchini
“When it dries, it stiffens, which is why your hands feel ‘tight’, and the peeling is actually just the hardened slime coming off your hands” (via Reddit).
Why do my fingers feel weird after cutting zucchini?
What is this film? This problem can occur with several foods including squashes, pumpkins, zucchini, and even cucumber. From what I’ve read, it is caused by a sort of sap that the fruit emits when it is cut, and it’s worse in fruits that aren’t fully ripe. (Fruit is used in the botanical sense.)