"Bob Terwilliger" > wrote:

>It all started when Lin brought home some small zucchini -- not QUITE baby
>zucchini, but "toddler" might be a decent description.

6-8"? That's where I like them. I plant 8-10 plants for 4 of us.
I'll give it away if I have to, but I like to pick lots of little
ones.
>
>In one of Julia Child's TV shows, she said that zucchini flesh contains a
>lot of water, and you can remove the water either by grating and salting the
>zucchini or by boiling the zucchini whole. I saw that same advice in a Cooks
>magazine article some twenty-odd years ago.

Never heard of boiling them whole. I grate onto a towel & squeeze
dry. I salt later.

-snip-
>
>So I brought a pot of salted water to a boil and cooked the zucchini for
>seven-and-a-half minutes, after which time they were still a bit firm.
>(Mushy zucchini is not my favorite.) The zucchini were cooled for about ten
>minutes, then sliced crosswise into chunks. The chunks were combined with
>leftover roast chicken, some thinly-sliced spring onion greens, extra-virgin
>olive oil, and some marjoram. It made a nice lunch.

It sounds good-- but what about the water? Does it all run out when
you slice it? Does boiling whole affect the taste?

Jim