I can't get enough of the beautiful and whimsical drawings of The Ellaphant in the Room, Grace Lee, and Jeannie Phan these days, especially their illustrations of food! So, inspired by their illustrations, here's a drawing of some zucchini I found from another old Everyday Food issue (yes, I'm still decluttering! It's a long process...for me at least). I also learned some useful tips:
What are they?
Zucchini have a mild, almost sweet flavor and a tender flesh. Unlike winter squash, zucchini have a soft, edible skin and can even be eaten uncooked (try them in a salad).
How to buy
Look for zucchini that are firm and heavy for their size; the skin should be bright green and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.
How to store
Refrigerate zucchini in a plastic bag for up to four days; do not wash until ready to use.
How to prepare
Depending on the cooking method that is used, zucchini may be sliced, cut into small pieces, or even shredded. To coarsely grate, use the large holes of a box grater.
Here's an old-standby zucchini recipe I came up with when I was in college that I still make today. It's extremely simple but very tasty and great as a side dish!
Emi's Simple Sautéed Zucchini
1-2 zucchinis spray oil salt pepper garlic powder
Cut up 1-2 zucchinis into ~1/4 inch "coins"
Spray frying pan with Pam or other spray oil
Heat up frying pan on medium-high to high heat
Put zucchini coins into pan, making sure none overlap (you may have to do this a few times to cook all of the slices)
Sprinkle with salt, pepper, and garlic powder
Once bottom side is browned, carefully flip over coins to brown the other side
Sprinkle with more salt, pepper, and garlic powder
Once the other side is browned, remove from frying pan and place into serving dish.
Voila! You're done!