Is A Zucchini A Fruit or Vegetable?
Have you ever wondered if a zucchini or squash was a fruit or vegetable? I have, and really it tastes so amazing that I really never worried too much about it.
But for those of you who really want to know, zucchini and squash are technically a fruit. But in the culinary world, they are considered a vegetable.
In most culinary kitchens, savory typically means vegetable and sweet carries the word fruit. Just a fun tidbit to know.
Growing Your Own Zucchini and Squash
Some of my all time favorite vegetables to grow in my garden are zucchini and squash plants. They are super easy to grow and they produce plenty of fruit for the whole family to enjoy.
Oftentimes, people run into a few challenges when growing vine like plants and the problems are actually super easy to solve!
This season I have done two posts on my other site, Growing Real Food, on how to conquer problems that might arise when growing zucchini and squash.
If you are a gardener, be sure to check these two post out.
Follow the tips in these 2 simple posts and you will have an abundance of fruit in your garden. So let’s move onto this amazing organic zucchini and squash au gratin recipe shall we?
Organic Zucchini and Squash Au Gratin Recipe
So after picking several zucchini and squash out of my garden the other day, I knew that I wanted to try a new recipe.
We are getting close to fall and I am starting to crave casseroles, how about you? I mean look at this creamy casserole…can you taste it yet?
I made this 9×13″ pan and it was gone in 1 days time, everyone LOVED it! Even my pickiest eater gobbled up every bite!
Once you dive into this delicious and easy recipe, I can assure you it will go into your regular rotation for hitting your families dinner table! Enjoy!
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Description
Once you dive into this delicious and easy Au Gratin recipe, I can assure you it will go into your regular rotation for hitting your families dinner table!
Ingredients
- 6 tbsp butter
- 3 large Vidalia onions (sweet onions) cut sliced
- 1 pound zucchini (2 medium), sliced 1/4″ thick
- 1 pound yellow squash (2 medium), sliced 1/4″ thick
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp freshly ground nutmeg
- 2 tbsp organic all purpose flour, rice flour, or oat flour
- 1 cup organic milk
- 2 slices bread (I used a real sourdough bread), toasted, cooled and ground up into fine bread crumbs
- 1/2–3/4 cup grated parmesan cheese
- 1 tbsp butter, melted to drizzle on casserole (optional)
Instructions
- Preheat oven to 400ºF oven.
- In a large skillet that has a lid, preheat the pan over low heat.
- Melt the butter and add onions and cook very slowly for 20 minutes or until soft and tender but not brown. By cooking very slowly the onions become sweeter.
- When the onions are soft add the zucchini and squash, stir and place a lid on the pan and cook covered for 10 minutes, stirring occasionally.
- After 10 minutes, remove lid and add the salt, pepper and nutmeg and cook another 5 minutes uncovered.
- Stir in flour and milk and stir until bubbly and the sauce starts to thicken (about 2 minutes.)
- Pour mixture into a ungreased 9″x13″ dish.
- Stir together the bread crumbs and parmesan cheese and sprinkle mixture onto casserole.
- If desired drizzle a tablespoon or two of melted butter over the bread crumb mixture.
- Bake for 20 minutes or until nice and bubbly and slightly browned.
Notes
Recipe inspired from a recipe on Foodnetwork.com
Nutritional Information: Calories: 150 Fat: 9.8g Carbohydrates: 11.8g Protein: 5.1g
Share Your Thoughts
What are some of your favorite ways to use up zucchini and squashes out of your garden? Feel free to leave a recipe below in the comments.
FAQs
Thick slices
Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven. If your oven roasted zucchini is consistently turning out soggy, try slicing it a little thicker next time.
Do I need to peel zucchini before baking? ›
Nope! There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.
How do you keep zucchini crisp when cooking? ›
Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.
Why is my roasted squash soggy? ›
If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy. Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.
Why do you soak zucchini in salt water? ›
The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.
How do you keep squash and zucchini from getting soggy? ›
To prevent a soggy mess when cooking zucchini, I make sure to cook it on a high heat so that the water evaporates quickly. I also make sure to slice it thinly so that it cooks evenly.
Should zucchini bread be cool before removing from pan? ›
Don't leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.
Do you squeeze out the liquid from zucchini for bread? ›
But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.
Why is my baked zucchini mushy? ›
Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.
Why is my baked zucchini bitter? ›
Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.
You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.
Why does zucchini taste bitter after cooking? ›
When exposed to environmental stress, poor soil pH, or poor soil nutrition, zucchinis trigger the production of cucurbitacin, a natural phytonutrient that helps the plant overcome stress but consequently results in the unwanted bitter taste.
When should you throw out zucchini? ›
Mold - Maybe the most obvious sign that fresh produce has gone bad. If you see mold on your zucchini, it's time to toss it out. Soft spots - When inspecting whole zucchini, if you find any soft spots that easily indent or feel squishy, this is a sign that it has begun to rot inside.
Can dogs have zucchini? ›
Dogs can eat both raw and cooked zucchini, but cooked zucchini will be easier for them to digest (and is less likely to cause an upset stomach or diarrhea). Cooking zucchini also helps to break down any harmful bacteria that might be present.
Why is my zucchini turning to mush? ›
Blossom End Rot
It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)
How do you firm up zucchini? ›
Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.
How do you keep zucchini from getting slimy? ›
Avoid storing zucchini in plastic, which can trap moisture and make the skin slimy. Either leave zucchini loose or place it in a paper bag.
Should zucchini be crunchy when cooked? ›
When cooked that way, zucchini has the most wonderful texture: just barely soft in the center, slightly crunchy on the outside. It's juicy, not mushy, and could help any zucchini hater come to their senses.
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