What is a Zucchini? (Spicy Zucchini Noodles Recipe)

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What is a Zucchini?

It’s a green to deep gold-green, oblong shaped summer squash seasonal vegetable from the gourd family (Cucurbitaceae). Zucchini, scientific name Cucurbita pepo also known as baby marrow or courgette. Seasonal growing period for zucchini from seedling, transplant, and harvesting is mid-April through late September. Zucchini is botanically considered a fruit, yet it is prepared as a vegetable during the cooking process. The zucchinis prepared for cooking are harvested when young, have softer inner seeds. The seeds are rarely removed.

Zucchinis are grown encompassed in bushy large leaves and continuing low creeping stems. There are yellow-orangish large flowers that bloom from the zucchini which are edible. The zucchinis harvested when young are often 8 inches and under in length. They are also the most flavorful. Zucchinis harvested when 3 feet or longer are more mature and will be more fibrous.

Origin

Originating in North America, the presence of zucchini appeared far back as of 1525. Its uses have been documented within a recipe in Italy around the 1800’s. It grew more popular during the year 1925 through immigrant introduction into the United States.

How Is It Used?

The flowers that bloom from the zucchini plant can be dipped into tempura batter and fried. They can also be used as garnish. Small to medium sized zucchini on the other hand can be sliced or spiraled into noodles. It can be prepared by cooking methods such as baking, grilling, or sautéing. Larger zucchini is better thinly sliced then grilled or stuffed and baked. You can create an appetizer, dessert, side dish, and even use it as the star entrée.

Nutrients

Zucchinis have a high-water content. According to USDA National Nutrient Database, one whole zucchini (200 grams) green raw summer squash contains over 190 grams of water. That would equate to approximately 95% water content. Zucchini contains iron, a mineral that supports growth and development. Potassium  which aids muscle strength and maintains blood pressure levels. Vitamin A  which helps support the immune system, reproduction, and vision. As well as vitamin C, an L-ascorbic nutrient acquired from food, helps decrease blood sugar level in diabetics.

A half a cup of summer squash provides less than 2% of the needed Daily Value (%DV) of iron. Additionally, 2% to 9% of the needed Daily Value of calcium, fiber, folate, vitamin A ,vitamin C, and potassium.

Foodie Facts

• The longest zucchini was recorded at 8 feet 3.3 inches.
• The biggest zucchini weighed more than 64 pounds.
• Cucurbitacin, a toxin sometime found in gourds and pumpkin plants. It is a chemical compound that gives a bitter taste. It also is a defense for the plant against herbivores.

How to Make Zucchini Noodles

A mandolin slices through harder vegetables with ease. It is consistent in precision of size and width on output of ingredient. I used the Farberware professional V-blade mandolin slicer since it has a storage rack for the 5 slicer blades included. A food guard which protects your fingers from the stainless-steel blades. There is a safety insert which is great when storing. There are foldable legs attached to the mandolin making it easier to store.

1. Select thin julienne blade, then snap into mandolin slicer frame.
2. Place zucchini on the front end of slicer.
3. Use food guard to hold down zucchini (lengthwise) in place. Make sure to follow directions of arrows on food guards so they align with the slicing rail of the slicer stand.
4. Then move it back and forth over V blade. You will see the julienne zucchini noodle come out the opposite side.

Be careful, as blades are extremely sharp, so always use the gripping holder. Otherwise, wear a protective cut resistant glove if you’re using your hand to grip the item. It will prevent any unfortunate removal of your skin. And you won’t have to through away your food due to bodily fluid contamination.

Prepare Ahead of Time

1. Wash zucchini under running water. Then pat dry with a paper towel.
2. Use mandolin to create noodle out of zucchini.
3. Line a glass or plastic container with 2-3 sheets of paper towels.
4. Spread out uncooked zucchini noodles inside paper lined container and close tightly.
5. Then, place in refrigerator for up to 3 days.

Right away use

1. If using zucchini noodles right away follow Steps 1 and Step 2.
2. Next, place zucchini noodles in a colander add the necessary amount of salt needed and toss. Set aside in fridge for at least 15 minutes. (Note: Salt helps draw the moisture out of zucchini noodle while they drains out in the colander.)
3. You can immediately use it right after its time is up.

When Best to Purchase

Choose a zucchini with firm waxy skin that is 4 inches to 8 inches in length. It should be free of brown spot, bruises, and any damage. The peak season for zucchini is the months of late July through late September. Choosing around this period will produce a more flavorful zucchini.

Where To Purchase

Stores such as Aldi, Walmart, and Giant sell zucchini. Check your local supermarket in their produce section. You are most likely to find it at your nearby farmer’s market as well. The purchase price would be $1.30 for one zucchini. An organic zucchini  2 count (8-ounce package) will be approximately $4.

Storage Tips

• Do not wash zucchini until it is ready to use. Place dry unwashed whole zucchini in crisper section of the refrigerator at 41 degrees or below.
• Make sure the zucchini noodles are in a container that is airtight, if not it will accelerate the spoilage rate.
• Cooked zucchini noodles can be refrigerated at 41 degrees or below for up to 2 days.
• Uncooked zucchini noodles can be refrigerated at 41 degrees or below for up to 3 days.
• It is not recommended to freeze (0 degree or below) the zucchini noodles. They will become soggy once they have been defrosted, compromising the quality.

Beauty is seen in the variety of colors from dark green to deep golden, immersed into a dish that will draw the eye. Adding them to a meal or eaten on its own, cooked, or raw. You can step it up a notch transforming that zucchini into noodles, creating your own zoodle cuisine. So get the daily value your body need for  its nutrition needs. They can be prepared ahead of time. So, it should be all the reasons to add this vegetable to your diet.

Happy National Noodle Day !!!