EAT ZUCCHINI
Zucchini are frequently (mis)used to make a poor excuse of a ratatouille or the sort of unappetizing vegetable 'lasagne' only ever eaten by desperate vegetarians with no other menu choice. Zucchini (known as courgettes in the UK) are in fact beautifully tender vegetables with a fresh, delicate flavour. Try one of the fantastic recipes below and start the fight back against zucchini abuse.
HISTORY
Zucchini were not widely eaten in Europe before the twentieth century and some sources claim that it was developed from the squash, first brought to Europe from the Americas during Christopher Columbus' crusades. Squash have been cultivated in Central America for more than five thousand years and zucchini play a prominent role in Mexican cuisine today.
BIOLOGY
A member of the cucurbit family, zucchini are related to watermelons, gherkins and cucumbers. Zucchini are usually marrows harvested at a young age, although the mature fruit of certain varieties of squash may also be sold as zucchini.
TIPS
BUYING
Smaller, younger zucchini have more flavour. Look for firm, heavy-feeling
zucchini with unblemished bright and glossy skins.
STORING
Up to a week in the fridge.
PREPARING
Wash well and trim both ends. The zucchini is a versatile ingredient
and can be baked, fried, steamed or stewed according to recipe.
MISCELLANY
Zucchini flowers can often be found on the menus of French or Italian restaurants. Smaller flowers are given a tempura treatment (fried in a light batter); larger flowers are typically stuffed with tomatoes and herbs or goat's cheese.