MENU
 

Dr. Tim Says...

Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
The science behind the DASH diet, an overview: Part Two 08/01/16
The science behind the DASH diet, an overview: Part One 07/25/16
How the Standard American Diet (SAD) affects the brain (Part Two) 05/26/16
How the Standard American Diet (SAD) affects the brain 05/23/16
All "Dr. Tim Says..." Columns

Chef Tim Says...

Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
Mustards: The Christmas Basket Challenge, Part 5 01/26/17
Canned Tuna from Spain: The Christmas Basket Challenge, Part 4 01/16/17
Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3 01/12/17
All "Chef Tim Says..." Columns


 

Chef Tim Says....



Zucchini

In the U.K. these are called courgette after the French word for zucchini. Like tomatoes squash are technically fruit although we think of it as a vegetable. They are in season only during May through July in the Northern Hemisphere but are now readily available being shipped from all over the globe. In the winter months they can be more woody and I prefer to use out of season zukes for stews or breads.

I love zucchini squash. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with just a bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn’t believe me and insisted that we had used white wine or some other secret ingredient. Not so. It’s simply the sweetness of zucchini that offers such great flavors.

The rules for choosing zukes are the same as with other squash. It’s best to look for small to medium size but they should feel heavy in the hand. Large zucchini will be dry and have a woody texture. Blemished skin is a sign of age so choose those with smooth, bright green skins that feel firm to touch.

There are dozens of other types of squash but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender.

8 ounces zucchini squash = 32 calories, 0g fat, 0g sat fat, 0g mono fat, 3g protein, 7g carbohydrates, 7mg sodium, 0mg cholesterol, 10 mcg Vitamin K, 2 grams fiber

Eat well, eat healthy, enjoy life!

Dr. Gourmet
January 15, 2006