Zucchini

Classification of Vegetable

A. Zucchini is a summer squash

B. Turban Squash and Pumpkins

Consumer Information

A. When picking a zucchini look for ones that are small to medium-sized (no longer than 6 to 8 inches). They should be firm and free of nicks and cuts. Really fresh zucchini will bristle with tiny hairs.

B.Keep zucchini tightly wrapped in the refrigerator.

C. 124 grams is a serving size


Nutritional Information

A.It is a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

B. These nutrients are important for the body because they are low in Saturated Fat and Sodium, and very low in Cholesterol.

Preparation Tips

A.It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes like baked into bread.

B.

Ingredients

Original recipe makes 4 servings

Makes servings USMetricAdjust Recipe (Help)


  • 1 cuporzo

  • 4 teaspoonsolive oil, divided

  • 2zucchinis, quartered lengthwise and thinly sliced

  • coarse salt and ground black pepper to taste

  • 1/2 cuptorn fresh basil

  • 1 tablespoonwhite wine vinegar, or to taste

  • 1 clovegarlic, chopped

  • PREP

    15 mins

  • COOK

    15 mins
  • READY IN

    1 hr30 mins
  • Directions


    1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
    2. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
    3. Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.

  • COOK

    15 mins
  • READY IN

    1 hr30 mins
  • Directions


    1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
    2. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
    3. Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.