These baby marrows have shiny green skin, a sweet delicate flavor and a crisp texture. They are at their best when they are small. Scroll down a bit if you are wondering about the nutrients in zucchinis or looking for some real delicious ways to cook them.
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How to Eat Zucchinis
TIPS 1: They can be sliced or grated and eaten raw, or they can be cooked, combining well with other Mediterranean vegetables.
TIPS 2: Zucchinis can also be battered and deep-fried, made into fritters or served with a white sauce flavored with Parmesan or nutmeg.
TIPS 3: Served cold with a mint-flavored vinaigrette or tomato sauce, they can be served as part of a first course. They can also be halved and stuffed with a meat or vegetable filling.
How to Choose Zucchinis
TIP 1: The larger zucchinis become, the less flavor they have. When buying, choose firm, shiny specimens. Do not buy flabby zucchinis, or those with blemished skins.
TIP 2: Yellow varieties, sometimes called “banana zucchinis” are sometimes available and, although there is no difference in flavor, they make a pretty alternative to the usual green variety.
TIP 3: In Italy and France, the golden zucchini flowers are highly prized; they are frequently stuffed and cooked, or deep-fried in batter.
TIP: For the finest flavor and texture, choose young zucchinis that are firm, not flabby.
When to Buy Zucchinis
TIP: Zucchinis are available almost all year round, but are at their best in spring and summer. Allow 9 oz/250 g zucchinis per serving.
How to Store Zucchinis
TIP: They will keep in the vegetable drawer of the fridge for up to one week.
How to Cook Zucchinis
RECIPES: Here are some mouthwatering zucchini recipes you can prepare for a delicious meal.