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Zucchini is an extremely low-calorie summer squash that's become popular as a pasta substitute (zoodles). High in water content and mild in flavor, it's versatile in both savory dishes and baked goods while supporting hydration and weight management.
Salt raw zoodles and let sit for 15-20 minutes to draw out moisture, then pat dry. When cooking, use high heat for a short time (2-3 minutes), and don't overcrowd the pan. Some prefer eating them raw.
Yes, the skin is edible and contains most of the fiber and some nutrients. Just wash well before eating. The skin is most tender on smaller zucchini; larger ones may have tougher skin.
Store unwashed zucchini in a plastic bag in the refrigerator crisper for 1-2 weeks. Avoid cutting until ready to use. Small to medium zucchini are more tender than large ones.
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