Cooking Zucchini

BEFORE COOKING:

Immediately before cooking, rinse the zucchini under cold water and optionally peel the skin.

COOKING:

Place the zucchini into a small amount of cold water if its flavour and aroma are to infuse the stock (e.g. when making soup). If cooking the zucchini as a standalone dish, add it to boiling water – this helps it retain most of its juices. Cook the whole zucchini for 20–30 minutes. Finely chopped zucchini may cook in as little as 10 minutes. Time starts from the moment the water returns to a boil. Immediately after boiling, add salt (about 2 teaspoons per litre of water). It is also advisable to add a pinch of sugar (about 1 teaspoon per litre of water). Cook covered – this shortens the cooking time and reduces vitamin loss. To check if the zucchini is done, insert a fork or knife. If it goes in easily, it is ready.

AFTER COOKING:

After cooking, drain the zucchini. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve drizzled with melted butter and sprinkled with grated breadcrumbs.

Enjoy!