To make a good zucchini ‘carpaccio’, marinate it in oil and lemon for 30 minutes.
Origin
Among the many types of zucchini on the market, the Bolognese zucchini stands out for its small size and light color. Its thin skin and extra sweet flavor make it especially well suited to be eaten raw. It’s known for it’s bottle-like shape – slightly wider at the bottom where its flowers blossom. This variety dates far back in history, and has long been grown around Bologna. It’s rich in potassium and full of purifying properties, especially when eaten raw.
Cookit
To benefit from the full nutritional value of zucchini, eat them raw. Use a spiralizer to make them into spaghetti and top with a pesto made of 1 avocado, a handful of almonds, salt, pepper, juice of half a lemon, and ginger. Toss the zucchini noodles to coat with the pesto and then top the dish with sundried tomatoes and sliced almonds. It’s a great summertime lunch that’s low in calories.
Did you know
Did you know that this zucchini produces especially large flowers? That’s why they’re ideal in so many recipes, and are often stuffed. They play an important role in the zucchini’s growth, and if they’re removed prematurely the zucchini will be stunted.
