Scientific Binomial Name:
Grey Zucchini or Mexican Zucchini is a heat resistant variety that produces a light green squash that is flecked with grey. It is very popular in the Southwest and Mexico. Fruit sets all summer long making it terrific for the home garden. The fruit is straight and cylindrical and should be harvested when about 6 inches long for the most tender and mild flavor
Selection, Usage and Storage Information
Selection: In the stores choose small to medium-sized zucchini featuring shiny, bright skin, firm and heavy in hand.
Usage: Wash them thoroughly in cold, running water just before cooking. Sometimes the fruits may require light scrub at places where prickles or dirt attached firmly. Trim the neck and bases. Peeling of skin is not advised.
Here are some serving tips:
• Fresh, tender zucchini can be eaten raw in salads.
• The pods can be used fried, baked, steamed, boiled, or used in stuffing.
• It mixes well with potatoes, carrots, asparagus, green beans, etc., in stews, sabzi, and curries.
Storage: At home, place them in plastic bag and store inside the vegetable compartment of the refrigerator set with adequate moisture. They can be stored for up to 2-3 days.
Avoid: Avoid overly mature, large courgette with pitted skin or those with flabby or spongy texture. Furthermore, avoid those with soft and wrinkled ends as they indicate old stock and state of de-hydration.
Grey Zucchinis are available all around the year, but they are at their best during late spring and summer seasons.