Revised and updated, The Classic Zucchini Cookbook is like a new
book -weighted to the way we eat today, and with a completely
reworked format and design. Ninety new recipes have been added, and
the existing recipes have been revamped. All-new illustrations have
been added. Hundreds of boxes on zucchini and squash varieties;
grower profiles; advice on how to select, store, clean, and
preserve; fun zucchini lore and facts; and even information on
zucchini festivals has been included. What hasn't changed is the
core of inspiring, practical, and creative ways to use zucchini -
and summer squash, crookneck squash, patty pan squash, and winter
squash - in a variety of dishes. The result is a zucchini
extravaganza of 225 easy-to-make, through-the-menu recipes.
Full of sweet succulence, toothsome crunch, healthful fiber, and
delicate flavors, zucchini offers the home cook a wide range of
possibilities. Here are finger foods: Spicy Pepitas and Curried
Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and
Avocado Salad in Zucchini Boats. EntrTes: Baked Penne with Summer
Squash and Mushrooms and Chicken Pot Pie with Butternut Squash.
Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins.
Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate
Cake. So squash your misconceptions. No one at the table will ever
complain, "What? Zucchini again?"
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