Search results
Results From The WOW.Com Content Network
Warmer months call for lighter dishes. For premium support please call: 800-290-4726 more ways to reach us
Wholesome Yum. Time Commitment: 20 minutes. Why I Love It: <30 minutes, beginner-friendly, low carb. Serves: 4 people. Ready and on the table in less than 20 minutes—much faster than a flight to ...
In a medium bowl, toss the zucchini and squash with the salt. Rest for 15 minutes. Set a strainer in a sink and add the veggies; using your hands, squeeze out as much water as possible.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes.
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
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 summer squash is full of antioxidants and fiber. For premium support please call: 800-290-4726 more ways to reach us
The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is called Kolokythoanthoi in Greek and Kabak çiçeği dolması in Turkish language and such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire. [citation needed].