Zucchini, gold bar squash, extra-large, single piece
Origin: Holland
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Gold bar squash has a golden yellow tender thin, smooth and shiny skin. It has a creamy white firm texture and a moist seed cavity from the inside. Its flavor is nutty, grassy, and subtly sweet.
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You can either deep-fry it or sprinkle it raw atop salads, soups, and stews. Zucchini can be eaten raw or cooked in soups, stews, sandwiches, or salads
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To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.
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Baked Zucchini with Parmesan
Ingredients:
250 grams yellow zucchini (thinly sliced)
250 grams zucchini (Green, thinly sliced)
2 small potatoes (thinly sliced)
3 Tbsp. extra virgin olive oil
black salt
freshly ground black pepper
50 grams Parmesan (grated)
fresh parsley leaves (chopped, to serve)Instructions:
- Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
- Place sliced zucchini and potato in a large bowl. Add half of the olive oil and toss to coat. Season with black salt and pepper. Arrange the vegetable slices in a single layer in the prepared dish, alternating between the green, yellow zucchini, and potato slices, for a color effect.
- Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.
- Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
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Shipping & Returns
Zucchini, gold bar squash, extra-large, single piece
Zucchini, gold bar squash, extra-large, single piece
Origin: Holland
-
Gold bar squash has a golden yellow tender thin, smooth and shiny skin. It has a creamy white firm texture and a moist seed cavity from the inside. Its flavor is nutty, grassy, and subtly sweet.
-
You can either deep-fry it or sprinkle it raw atop salads, soups, and stews. Zucchini can be eaten raw or cooked in soups, stews, sandwiches, or salads
-
To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.
-
Baked Zucchini with Parmesan
Ingredients:
250 grams yellow zucchini (thinly sliced)
250 grams zucchini (Green, thinly sliced)
2 small potatoes (thinly sliced)
3 Tbsp. extra virgin olive oil
black salt
freshly ground black pepper
50 grams Parmesan (grated)
fresh parsley leaves (chopped, to serve)Instructions:
- Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
- Place sliced zucchini and potato in a large bowl. Add half of the olive oil and toss to coat. Season with black salt and pepper. Arrange the vegetable slices in a single layer in the prepared dish, alternating between the green, yellow zucchini, and potato slices, for a color effect.
- Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.
- Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
Original: $2.65
-70%$2.65
$0.79Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Origin: Holland
-
Gold bar squash has a golden yellow tender thin, smooth and shiny skin. It has a creamy white firm texture and a moist seed cavity from the inside. Its flavor is nutty, grassy, and subtly sweet.
-
You can either deep-fry it or sprinkle it raw atop salads, soups, and stews. Zucchini can be eaten raw or cooked in soups, stews, sandwiches, or salads
-
To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.
-
Baked Zucchini with Parmesan
Ingredients:
250 grams yellow zucchini (thinly sliced)
250 grams zucchini (Green, thinly sliced)
2 small potatoes (thinly sliced)
3 Tbsp. extra virgin olive oil
black salt
freshly ground black pepper
50 grams Parmesan (grated)
fresh parsley leaves (chopped, to serve)Instructions:
- Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
- Place sliced zucchini and potato in a large bowl. Add half of the olive oil and toss to coat. Season with black salt and pepper. Arrange the vegetable slices in a single layer in the prepared dish, alternating between the green, yellow zucchini, and potato slices, for a color effect.
- Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.
- Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
