Gold bar squash has a golden yellow tender thin, smooth and shiny skin. It has a creamy white firm texture and a moist seed cavity from the inside. Its flavor is nutty, grassy, and subtly sweet.
You can either deep-fry it or sprinkle it raw atop salads, soups, and stews. Zucchini can be eaten raw or cooked in soups, stews, sandwiches, or salads
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.
Baked Zucchini with Parmesan
250 grams yellow zucchini (thinly sliced)
250 grams zucchini (Green, thinly sliced)
2 small potatoes (thinly sliced)
3 Tbsp. extra virgin olive oil
freshly ground black pepper
50 grams Parmesan (grated)
fresh parsley leaves (chopped, to serve)