Seasons/Availability
Locally grown, Baby Green Zucchini with Flower is available year round with a peak season in spring.
Description/Taste
Its colorful flower attached, this baby zucchini wears a freckled deep-green skin. The deep-yellow lovely flower is delicate, fragile and deliciously edible. Chefs especially favor this squash duo for awesome appetizer specialties.
Nutritional Value
A dieter's delight, summer squash has only about 25 calories in an eight ounce serving. Zucchini is an excellent source of vitamin A and vitamin C, and contains iron, niacin, calcium, riboflavin, and part of the B complex. Combine summer squash with milk or cheese to naturally boost protein and calcium levels. The edible skin and tender cellulose-containing seeds provide a good source of roughage. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
Tender baby zucchini summer squash is delicious boiled, steamed, microwaved, sautéed, baked or stir-fried. Cut squash into julienne strips, in half lengthwise or into slices; top with a savory sauce or spicy dressing. Squash "boats" are clever for holding delicious fillings. Scoop out the seeds of raw zucchini and some of the pulp, leaving the shell intact; fill with a favorite filling. Mint, parsley, oregano, dill, marjoram, basil and thyme enhance flavor. Cumin, curry powder and black pepper love hot cooked squash. Steam a variety of squashes together to create a colorful healthy side dish. Ideal substitute for eggplant or carrots. Slice blossoms into strips; add edible pizzazz to omelets, soups and pastas. Add glamour to meat stuffing; serve as a main entrée or as a fancy garnish. Zucchini flowers love the company of goat cheese, fresh herbs and lemon zest; briefly sauté and drizzle with a chipotle, almond or roasted red pepper sauce. Stuff flowers with crab meat, chopped mushroom or nuts. Squash and flower are ideal for tempura. This edible flower's stuffing potential is limited only by one's own culinary imagination. To store, place squash and blossoms separately in a plastic bag; refrigerate. Zucchini should be used as soon as possible as it is delicately flavored. For optimum color and quality, use squash blossoms promptly after purchase.
Ethnic/Cultural Info
America has been fond of squash for centuries and zucchini is the most popular squash in the United States. Healthier eating habits have moved this nutritious vegetable to a higher culinary rating and is now served year round in fine restaurants and at home. Today, both summer and winter varieties are popular in every day American cuisine.
Geography/History
Widely used among Native Americans, beautiful squash blossoms were celebrated in their artwork and rituals long before Americans discovered the aesthetic charm and culinary usefulness of lovely squash flowers. Squash plants actually produce both male and female blossoms. The female flower's stem eventually begins to swell and is the initial growth stage of the plant. Dried female flowers must be picked from the end of the mature squash, whereas the male blossoms, having met their pollination duties, simply fall off. The first blooms may only be male blossoms with female blossoms appearing eventually. Because female blossoms produce the actual squash, only the extra male blossoms are used for culinary creations. All squash plants produce edible blossoms.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Baby Green Zucchini with Flower. One
is easiest, three is harder.
