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You can't just toss a whole zucchini in the freezer and hope for the best—to freeze summer squash properly, you’ll need to chop and blanch it first. But don't worry, it's easy to do!
Make the most of summer’s zucchini influx. For premium support please call: 800-290-4726 more ways to reach us
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The zucchini (/ z u ˈ k iː n i / ⓘ; pl.: zucchini or zucchinis), [1] courgette (/ k ʊər ˈ ʒ ɛ t /) or baby marrow (Cucurbita pepo) [2] is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.
Yellow squash can be eaten raw when harvested young, but it can also be cooked in both sweet and savory dishes. Summer squash be used after a good wash and with no peeling required.
Aehobak (Korean: 애호박), also called Korean zucchini or Korean courgette, [1] [2] is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of Cucurbita pepo , [ 3 ] aehobak belongs to the species Cucurbita moschata . [ 4 ]
The fruit can also be left to ripen and used like a winter squash, where it is boiled, roasted, or puréed into soups. [ 6 ] Like with the Māori introduced calabash , the mature fruit of the kamokamo can be dried out and made into a storage vessel and was traditionally used to hold the pulp of ripe tutu berries.
Winter Squash “Some vegetables don't require refrigeration because cold temperatures can negatively affect their flavor, texture, and ripening process,” explains James Dibella, corporate ...
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