Recetas zucchini

Reviewed March 2010

Zucchini
Darlene Christensen, Family and Consumer Sciences Extension Agent

Did you know?
• • • A serving of zucchini provides 30% of the recommended daily allowance of Vitamin C. In Mexico the flower is preferred over the vegetable, and is often cooked in soups or used as a filling for quesadillas. Biologically zucchini is considered a fruit – it is a swollen ovary ofthe female zucchini flower.

SELECTION AND PREPARATION OF ZUCCHINI
Select small and firm zucchinis, free of blemishes and decay. Their skin should be tender but firm with a glossy appearance. Avoid stale or over-mature squashes with dull surfaces because they usually have enlarged seeds and dry, stringy flesh.

FREEZING
For freezing, 1¼ pounds of fresh zucchini will equal about 1 pintfrozen. One bushel (40 pounds) yields 32 to 40 pints frozen squash. Blanching Blanching is scalding of vegetables in boiling water or steam to slow or stop the action of certain enzymes. Before being picked enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes will continue to be active during frozen storage. This can cause off-colors,off-flavors and toughening. Blanching time is critical. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavor, color, vitamins and minerals. Boiling Water Blanching Select young tender squash. Wash and cut into 1/2-inch slices. Blanch, cool and drain. Package, seal and freeze. Blanch 3 minutes

The easiest way to blanch zucchini isin a large kettle of boiling water. Allow 1 gallon of water per pound of zucchini. Bring the water to boil and lower sliced or cubed zucchini into the water, allowing the water to continue boiling. Cover and start counting the blanching time. To prevent over-blanching it is important to cool zucchini quickly and thoroughly. To cool, drain

zucchini in a strainer, then quickly plunge into acontainer of ice water. Cool for the same amount of time as blanched. Drain thoroughly and freeze. Steam Blanching Grated Zucchini for Baking -- Steam in small quantities until translucent. Pack Blanch in in amounts used in recipes, allowing headspace. Put containers in cold water to steam 1-2 cool. Seal and freeze. Drain before using in baking. minutes Frozen grated zucchini works well for baking.Steam blanching is suggested for grated zucchini. Grating large, overripe zucchinis is a good way to utilized them. To steam, use a pan with a tight-fitting lid and a basket that holds the food at least three inches above the bottom of the pan. Use 1 to 2 inches of water in the pan, bring to a boil and leave on high throughout the blanching process. Place vegetables in the basket in a single layerso that steam reaches all parts quickly. Cover the pan and start counting time as soon as the lid is on. Cool vegetables quickly and thoroughly to stop the cooking process. To cool, plunge basket immediately into a large quantity of cold water. Cool vegetables for the same amount of time as they are blanched. Drain vegetables thoroughly after cooling.

CANNING
Recommendations for canning cubedor sliced zucchini (considered a summer squash), have been withdrawn due to uncertainty about the determinations of safe processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy bacteria caused by botulism. Science-based documentation for the previous processing times cannot be found, and reports that are available do not supportthe old process. Due to this, IT IS NOT RECOMMENDED THAT YOU HOME CAN ZUCCHINI. However, there are tested and safe recipes for zucchini-pineapple and pickled bread-andbutter zucchini. The added acid in these recipes help in making them safe. Zucchini-Pineapple 4 quarts cubed or shredded zucchini 46 ounces canned unsweetened pineapple juice 1 ½ cups bottled lemon juice 3 cups sugar Yield: About 8...