The hardest part about zucchini is peeling it. There are a lot of instructions on the Internet, but skill and a sharp knife are always required.
What is the easiest way to peel zucchini?
Here’s how to do it right: First, cut the zucchini in half and cut off the stem so that it stands firm. Then you can gradually cut out the columns from the pumpkin and remove the fibers and seeds with a spoon. Then use a vegetable peeler to peel the zucchini.
Fly: If you want to use cooked pumpkin meat, cut the pumpkin in half and pre-bake it in an oven at 120 to 150 degrees for 20 to 30 minutes. After that, it is easier to carve, cut and peel. It is most practical to buy zucchini in ready-made slices.
The pear-shaped pumpkin has a peel that can be removed relatively easily; can be peeled with a vegetable peeler. Or you can afford a Hokkaido in no time. Unlike nutmeg squash, the skin of this delicious Japanese variety is soft enough to be edible when boiled, roasted, baked, or steamed. The aroma of the shell makes the dish even better.
Hokkaido is easy to empty and fill, as it is relatively small and the meat cooks well in the oven. The leek and tomato filling that you can cook with feta cheese or Emmental cheese tastes like autumn. Ground beef and potato filling flavored with ginger, dashi, sake, and soy sauce has an authentic Japanese flavor. Another variation would be to stuff Hokkaido with chili con carne. When the skin is undamaged and free of bruises, the pumpkin is ready to eat. If you tap on it, the pumpkin should come out hollow.
How long does zucchini keep?
Whole pumpkins can be easily stored for several weeks in a dark, cool place. Once cut, they will keep in the refrigerator for about a week. Pre-cooked chunks or mashed pumpkin meat are suitable for freezing. The taste of zucchini is sweet, but otherwise subtle. So you can unleash your imagination while tasting. Pepper, ginger and garlic make it hotter. Lemon or orange juice makes the flavor more fruity. Thyme or rosemary is in question for a Mediterranean pumpkin pasta.
Delicious zucchini recipes
It is a classic pumpkin soup with many variations. The zucchini meat is left to boil for about 20 minutes, then mashed and seasoned to taste. Coconut milk and ginger add an exotic touch. A few drops of Styrian pumpkin seed oil and pumpkin seeds go well with the traditional version. Mixing apples, carrots and potatoes makes the soup nutritious, pears a pleasant sweetness, cream makes it creamy. Walnuts are also very good. The yellow color also looks good.
Baking pumpkin slices are also simple: put them in a casserole dish, drizzle with oil, add finely chopped garlic, ginger and chili peppers, and bake everything in the oven at 180 degrees for about 40 minutes. With the baguette, this makes a complete meal. They are also suitable as a side dish, for example, with salmon or meat.