The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature. The exterior glossy skin of the Zucchini is pale green in color and delicate enough to consume.
Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant, the flower blossoms of Zucchini are also edible and offer a mild, squash-like flavor.
Zucchini squash is mild in flavor, extremely versatile, and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed, or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses, and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried.
To store zucchini in the fridge, keep the squash whole, dry, and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup bread crumbs
2 tsp minced garlic
1 tsp oregano
Salt to taste
2 tablespoons vegetable oil