...Zucchini is a summer squash and vegetable that grows rapidly. They can reach over a foot in length and will have a lesser quality of flavor and texture the larger they are. Most grocery store zucchinis are less than a foot in length and a few inches in diameter. They have thin, dark green skins that are smooth and sometimes shiny. The inside of the zucchini has a dense, yet spongy texture when raw and a pale green, or cream color. Seeds grow down the center of the vegetable and are soft and edible. Cooked zucchini is soft and mild tasting with a sweet vegetal flavor.
...Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
...All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
...Feta cheese is a brined cheese. Traditional feta is made from goat's and sheep's milk, though some cheese makers particularly in the US, use cow's milk. This does not give the same tangy and rich flavor. Feta is a white cheese that comes in a saltwater brine. It is soft and crumbly with a flavor that is salty, tangy, creamy and bright. Feta is key ingredient in spanakopita, also called spinach pie.
...Olive oil is extracted from the fresh olive, which grows on a tree. Many olives are needed in the extraction of the oil. This is done by a mechanical process and sometimes by a chemical process, though the mechanical method is highly preferred. Olive oil is a golden color and changes slightly due to whether it is extra virgin, or first cold pressed. The flavor of olive oil depends on how it was processed. Lower quality oils will taste mild, while high quality olive oils will have a robust flavor that is green, or may have a spicy quality. Extra virgin and first cold pressed or preferred. Olive oil lends a depth of flavor to any savory dish.
...Fresh dill is a a fringed green herb, with slender stalks. The fringe of the dill is dried using mild heat or air, and is gently ground into tiny, short, thread-width pieces. The color is a muted green when dried and has delicate flavor of fennel and anise with a hint of bitterness. Dried dill is commonly used in egg dishes, savory herbed baked goods and with fish.