Zucchini

Zucchini, also known as courgette (Fr.) and sometimes vegetable marrow (Br.), is a member of the family of summer squash known as Cucurbita pepo. The zucchini can take many forms and colors, but it is most commonly recognized as deep green and is easily mistaken for a cucumber from afar. Size can range from as small as 2 inches or 5 centimeters to something more akin to a caveman’s club, over 3 feet or 1 meter. (I’ve been told the largest was almost 6 feet long and weighed around 65 pounds. Can you say miracle grow?)

Zucchinis are believed to have been cultivated by the Italians, and like all summer squash, they grow easily in temperate climates. As such, they are readily available year round in the supermarket, but locally, their season is spring to summer. Their spring blossoms are a delicacy and can be stuffed with cheeses or deep fried.

When buying zucchini, choose small to medium sized ones with shiny, minimally blemished skins. What’s important is that the flesh feel solid, not soft or spongy. Avoid overly large ones, as the skin can be tough.

Clean zucchini with a soft vegetable brush to remove any dirt. It is best to eat them fresh from the garden or market, but they can be stored in the vegetable bin of the refrigerator for 2-3 days.

Flavor Affinities:
Basil, chiles, corn, dill, eggplant, feta, fish, garlic, marjoram, mint, mozzarella, olive oil, goat cheese, onion, oregano, pasta, rice, thyme, tomoatoes.