The main difference between zucchini and squash is that they have tender flesh, thin skin and small, almost invisible seeds.
The expert of the online publication BelNovosti, chef Yulia Arkhipova, told how to cook these vegetables correctly.
Let's start with the fact that zucchini is rarely eaten raw: due to the fact that their flesh is dense and fibrous, they need to be heat treated.
But zucchini, with its thin skin and crisp, tender center, is often eaten fresh.
If you want to grill vegetables, zucchini is a good choice.
They contain less moisture, which helps them retain their crispy texture when fried.
Because of their density, these vegetables can serve as a dietary alternative to pasta, which is known to contain a lot of carbohydrates, or as a base for lasagna.
But the time for zucchini comes when you plan to prepare stews, appetizers and pancakes. They easily absorb the aroma of various spices and herbs.
It is better not to put zucchini on the grill - most likely, they will turn into puree.
If a recipe calls for zucchini and you only have zucchini, you can use them – just choose young fruits with thin skin. If the vegetables are more mature, peel them and increase the cooking time of the dish by a few minutes.
Expert: Julia Arkhipova
