The various countries around the Mediterranean sea share more than a beach. They also share their passion for zucchini dishes in a large variety. Amazingly easy to cook but with a striking taste, Michalis surprised us with zucchini after his mothers recipe.
- Small sized zucchini – the smaller the more aromatic
- Olive oil
- Fresh coarse-grounded pepper
- Lemon – juice and grated rind
- Wash and cut off the ends of the zucchini
- Heat up a large saucepan, half filled with salted water.
- When water boils, add the zucchini and boil till they are „al dente“. Check with a fork to see when it passes through the skin with ease.
- Remove on a plate, half each and serve hot with salt, pepper, lemon juice, some grated lemon rind and olive oil.
Zucchini – courgette, κολοκυθάκι [:kolokitháki] – like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the “New World”.
Zucchini are usually picked when under 20 cm (8 in.) in length, when the seeds are still soft and immature. Mature zucchini can be as much as three feet long, but the larger ones are often fibrous and with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people.
The zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate , potassium, vitamin A and manganese.