About Zucchini
- Also called "courgette" and "Italian squash", the zucchini is a small, green or yellow summer marrow that looks like a cucumber
- The sweet, fleshy pulp is covered by a soft, shiny skin
- Although it is biologically a fruit, it is served cooked (and is therefore a vegetable)
- Very easy to grow in a temperate climate
Selecting
Zucchinis are in fact picked and eaten young, typically when they are about 20 cm long. Left to ripen fully, they can grow to more than 50 cm but become fibrous and unappetizing.
Choose zucchinis with smooth, undamaged skins. They are so fragile, many harvesters wear gloves to avoid puncturing the skin.
Storing
Eat them quickly! You can keep a zucchini only for a couple days, especially if it is small and young.
Eating
Zucchini is soft and succulent boiled, baked or grilled. No need to peel it first. Zucchini is a Mediterranean favorite; it’s soft and silky smooth fried in oil with herbs and spices.
Salted water can burn the delicate skin, so it’s best to salt after cooking.
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Growing regions
Mainly cooler regions of Mediterranean countries, the Netherlands, UK and USA.