Zucchini

Photo of Zucchini

Zucchini is a vegetable in the same family as pumpkins, melons, cucumbers, and zucchini. Unlike the latter, it takes longer to fully ripen. Its skin is no longer light green, but dark, often with lighter-colored stripes. When zucchinis are still small, they are sometimes picked and sold in stores under the name zucchini rather than zucchini.

How and when can I buy?

Zucchini is sold in August and September.

These vegetables come in various sizes. It's best to avoid the largest ones. They're best left for display at gardening shows. They're unlikely to be suitable for eating, as they can be bitter and have watery flesh. The smallest ones are also unnecessary. The best size is about the size of a human forearm.

Zucchini

Culinary uses

You can do just about anything with zucchini. They can be fried, steamed, boiled, or baked. Their striped skin is edible, but if you're frying zucchini pieces, you can peel each piece and remove the seeds.

Since zucchini itself is quite lean, it lends itself well to flavoring with citrus, garlic, lard, ham, spices, and aromatic herbs like rosemary or thyme. Zucchini can be baked with cheese, mashed with savory ingredients, or added to pies.

Instead of zucchini, you can use zucchini or squash in cooking.

Storage

Zucchini can be stored at home for up to three days. Place it in a vegetable bag and refrigerate.

All recipes with zucchini

Categories

Culinary Encyclopedia / Vegetables, greens

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