Table of Contents Show
Zucchini and squash are similar and many people know about them. But few people will be able to guess on their own that this vegetable belongs to the pumpkin family. The Italians of the previous few centuries used this vegetable exclusively for decorative purposes, thanks to which they brought out many of its varieties.
Zucchini and squash dishes still have differences in taste properties. Squash is much sweeter, and zucchini is often bitter and generally has a more “bright” taste. Recipes with this vegetable are universal – you can cook, stew, bake, and fry them.
The list of possible dishes is also large: first courses, meat dishes, sauces, preparations for the winter, and snacks.
Squash: pros and cons
These vegetables from the pumpkin family are rich in vitamins and minerals. The chemical composition of squash is similar to pumpkins and zucchini. They practically do not contain saturated fats, sodium and are devoid of cholesterol.
But they are an excellent source of vitamins, minerals, and fiber. More than 90% of squash is pure water. That is why the caloric content of the product is negligible – only 19 kcal per 100 grams of the product. Squash is one of the healthiest vegetables for the heart. It also has a positive effect on improving the diuretic process.
Several contraindications to squash are small. Among the chemical components, there are oxalates. These substances in many cases are the main culprits of the formation of stones in the body.
Studies have shown that oxalates disrupt the absorption of calcium: large doses of the substance are deposited not in bone tissue, but in the form of crystals accumulate in soft tissues. Experts recommend that people with chronic kidney or gallbladder diseases should preferably avoid passions.
Zucchini: pros and cons
Zucchini is a famous representative of the pumpkin family. The vegetable ripens quickly and becomes a storehouse of vitamins and minerals within four days after the appearance of the fetus.
Zucchini first appeared in South America only 10 thousand years ago. However, now experts around the world consider vegetables to be a beneficial product that can improve your health. Zucchini is one of the lowest-calorie vegetables.
Only 100 g of zucchini contains 17 kCal and does not contain saturated fat or cholesterol at all. Zucchini is also a source of fiber.
This kind of zucchini is an excellent source of antioxidant substances, such as vitamin C. It protects the cells of the human body from free radicals that oxidize DNA, causing mutations in the body. Sufficient intake of this vitamin helps to maintain the health of the cells of the nervous system, promotes proper metabolism, and strengthens the immune system.
The vegetable contains iron, phosphorus, zinc, and some other minerals, as well as a considerable amount of folic acid and other vitamins of groups B, A, E, and K.
However, any product in certain situations can harm your body. Zucchini is no exception to the rule.
- Zucchini may contain oxalates that can develop urolithiasis.
- It is worth refraining from eating zucchini for people suffering from renal insufficiency and disorders in the activity of the gallbladder.
- 3. The use of raw zucchini is prohibited for ulcers and gastritis.
Squash and zucchini: the difference
Squash and zucchini belong to the pumpkin family but have some differences. Experts distinguish them as follows:
- squash has a rounded shape, while zucchini has an elongated oval shape
- squash is light yellow, while zucchini is green
- squash contains more copper, potassium, calcium, and phosphorus
- zucchini needs heat for long-term storage
- the structure of zucchini is softer and more tender, which plays a significant role in cooking
Is squash good for weight loss?
Squash is a low-calorie product. Only 100 grams of the product contains 19 kcal. Low starch content in the vegetable and high fiber content contributes to weight loss. Experts say that only raw squash contributes to weight loss.
If you give a product in oil, it will become much more harmful and high-calorie. If you want to lose weight, you can safely eat zucchini without limiting yourself in quantity.
What is the best way to eat squash?
There are many ways to eat squash. The most common ones are to make preserves or jam. You can also add vegetables to second courses, soups, and salads. Experts advise avoiding stewing, preservation, and pickling.
These cooking methods affect the loss of valuable qualities of the product.
The glycemic index of zucchini in its raw form is 15. When quenching, the glycemic index rises to 75. This negatively affects the pancreas. Squash is also an excellent antioxidant that supports the state of immunity. If you want to get all the properties of the product – do not subject it to strong heat treatment.
Is squash healthier cooked or raw?
Baking is one of the most delicious and healthy ways to cook squash. You can serve baked zucchini both for lunch and for a festive dinner. A product cooked in an ordinary saucepan will also be beneficial. Frying and grilling are the most harmful ways of preparing the squash. They saturate vegetables with oil and oxalates released during heat treatment.
How do you make zucchini not soggy?
Zucchini is very useful in its raw form. The product contains vitamins A and C, as well as iron. Some of these substances are lost during cooking. However, if your stomach is sensitive, raw foods can harm you.
If you have a strong stomach, you can eat zucchini raw, because they are not poisonous. To prevent zucchini from being raw in dishes, pre-fry them before cooking. When can I eat zucchini raw:
- rinse the product thoroughly under cold water
- the vegetable was grown correctly and bought from a trusted seller
- do not eat zucchini raw if you feel a bitter taste
- do not eat ripe or overripe zucchini
Bitterness is provoked by a high concentration of cucurbitacin. You will not be able to see this substance with the naked eye. What to do if you feel the bitter taste of the product?
- Thoroughly rinse the purchased zucchini with hot water. This removes possible pesticides.
- If zucchini tastes bitter, stop eating it immediately.
How to season squash and zucchini
The choice of seasonings is a significant stage in the preparation of any dish. Professional chefs note the difficulty of choosing spices for vegetables since they do not have a pronounced taste.
You must choose the seasonings so as not to block, but to strengthen your own unique vegetable. Experts advise considering the following spices for zucchini and squash:
- black and white pepper
- cumin
- allspice
- nutmeg
- dill, parsley, cilantro
- basil
- mint and lemon balm
- oregano
- thyme
- bay leaf
- caramelized onion
The taste of zucchini and zucchini is soft, watery, and fresh, and after heat treatment, it becomes slightly sweet. You should choose spices to preserve and emphasize the natural flavor of the dish. Spicy or rich seasonings will block the natural taste of the dish.
Best way to cook squash and zucchini – Casserole (Moms Recipe)Â
You can easily make a casserole of zucchini and squash. To do this, prepare the necessary ingredients:
- potatoes – 550 g
- bacon – 4 strips
- zucchini – 1 piece
- squash – 1 piece
- freshly grated parmesan cheese – 1 cup
- eggs (lightly beaten) – 4 pcs
- cream 10% – 1 cup
- salt -1 teaspoon
- ground black pepper – 1/8 tsp Olive
- olive oil – 1-2 tbsp
- butter – 1 tbsp Red
- onion – 1 pc
- ground red pepper – 0.25 tsp
- flour – 1 tbsp
Step-by-step cooking technology:
- Turn on the oven for preheating and heat to 160 degrees. Butter a round cake pan.
- Peel the potatoes and chop them on a coarse grater.
- Place the potatoes in a large bowl, cover with cold water, stir. Dry them in a special dryer.
- Put the dried potatoes in a large bowl, sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of pepper, mix well.
- In a large frying pan, heat 1 tablespoon of olive oil and all the butter. Put the potatoes in the pan, evenly distributing and pressing down with a spatula over the entire pan. Cook for 12 minutes over medium-high heat.
- Turn the frying pan with potatoes onto a flat baking sheet, and then cover the potato casserole with the prepared mold and turn the baking sheet over so that the casserole remains in the mold.
- In a large frying pan, fry the bacon until crispy. Transfer the bacon to a paper towel, let it cool slightly, and then break into pieces.
- Put the zucchini and onion in a frying pan and fry over medium heat for 5 minutes.
- In a large bowl, mix eggs, cream, 1/4 teaspoon salt, and red pepper. Add the broken bacon and fried zucchini with squash.
- Mix the cheese and flour, pour this mass into the eggs in a small bowl.
- Pour this mass over the potatoes in the mold and place in the oven for 50-55 minutes.
Roasted zucchini and squash and onions
If you are not worried about the issue of excess weight, you can fry zucchini with onions and squash. To do this, prepare the necessary ingredients:
- zucchini – 0.5 kg
- squash – 0.5 kg
- onion – 70 gr
- olive oil – 30 g
- dill – 50 g
- chicken egg – 2 pieces
Step-by-step cooking technology:
- Peel the zucchini and squash from the seeds. Wash and cut into rings.
- Pour olive oil into a hot frying pan and put the onion there.
- Add salt, pepper, and fry.
- Take two eggs and whisk with a whisk. Pour the resulting mixture of zucchini and squash.
- Cover the pan with a lid and fry the vegetables for 7 minutes.
- Sprinkle the finished dish with dill.
Crispy baked zucchini and squash
You can also bake zucchini with squash. To do this, prepare the necessary ingredients:
- pumpkin – 100 grams
- zucchini – 1
- squash – 1
- flour
- salt ground
- red pepper
- sour cream – 4 tablespoons
- cheese – 100 grams
- olive oil
Step-by-step cooking technology:
- Prepare the vegetables: wash, peel, and chop.
- Heat the olive oil and fry the pumpkin.
- Roll the zucchini and squash in flour. Fry on 2 sides.
- Put the fried vegetables in a baking dish. Add salt and pepper.
- Smear the vegetables with sour cream and sprinkle with grated cheese.
- Bake in the oven for 15 minutes.
How to cook zucchini on the stovetop
This 5-star recipe will easily take you to the summer side. The frying process does not help to save the amount per serving of calories, but many people love this recipe.
This summer side dish will take you 15 mins cook. To prepare this side dish recipe, prepare the following ingredients:
- zucchini — 1 piece
- tomatoes – 2 pieces L
- onion — 1 piece
- garlic powder
- salt
- Italian seasonings
- smoked paprika
- vegetable broth – 1/3 cup
Step-by-step cooking technology:
- Rinse the zucchini and tomatoes. Cut the zucchini into rings. Peel the tomatoes. Cut tomatoes into cubes.
- Peel the onion and garlic. Cut the onion into half rings, garlic into plates.
- In a frying pan, bring the vegetable broth to a boil. Add chopped onion and garlic to it. Let them simmer for 3-4 minutes.
- Add tomatoes to the onion and garlic, and stir.
- After the onion and tomatoes thicken a little, add the zucchini. Add salt, add spices – Italian and paprika. Mix everything and leave to simmer under the lid for another 10 minutes.
Final thoughts
Squash and zucchini are healthy and delicious types of pumpkin. You can cook a lot of dishes from them. The most beneficial options are sauteed zucchini and sauteed squash. This method of preparation allows you to preserve the valuable properties of the product.
Green zucchini and yellow squash are similar in taste but completely different in appearance from vegetables. Zucchini and yellow summer squash will not only saturate the body with nutritional properties but also help maintain your health.
Squash is a fruit belonging to the same family as pumpkin and zucchini. However, the characteristics of the product make it more possible to attribute squash to vegetables. Squash and these are the edible fruits of this plant.
You can boil them, fry them, pickle them and salt them. Mature and overripe squash and unsuitable for eating. It is a large herbaceous shrub-shaped plant with large, stiff leaves.
The fruit is a pumpkin of various sizes and sizes. A lot depends on the squash variety here. The color can be either white or yellow.