Arnold Kuntz Ph D

The Unleashed Zucchini Cookbook Arnold Kuntz Ph D

Summer perfection is the crisp taste of tender zucchini, lightly steamed and dipped in olive oil, or even better the soft folds of the Cucurbita pepo blooms, stuffed with equally velvety flavours such as goat's cheese, salmon or lemon. Whether you are growing your own or selecting from a well-stocked greengrocer, these are the true fruits of summer abundance. Zucchini is the Italian name, meaning gourd, and encompasses the whole group of squash, marrows, pumpkins and other similar growing cucurbits. The French coined the term courgettes d'Italie, and the English borrowed that for their description. In America they are known as summer squash, after the season in which they are best grown. Whatever the name, the fruit is at its best very young and immature. If left on the plant, it quickly becomes a marrow. The flowers are interesting all by themselves. Very delicate, the large orange blooms open and expand in one day hopefully enough time to attract a bee to spread the pollen from the male flower to the female. The male flower forms beside leaves on the plant's main stem and is often prized for canapés and starters in Italian cuisine, due to its long stem. Female flowers are found on the growing fruit, and can be eaten in a more raw state.