John Myers
Fine taste for countless pleasures: their mild, slightly nutty aroma makes zucchini a culinary all-rounder that can be prepared in countless ways. Find out everything you need to know about this popular Mediterranean vegetable!
Things to know about zucchini
Originally from Central America, courgettes made their way to Europe in the 17th century. Here they spread quickly, especially in the Mediterranean region, where they were further cultivated and increasingly cultivated.
To this day they play a major role in the regional cuisines of Italy, Spain, and France. For this reason, the vegetable is primarily associated with Mediterranean delights in this country.
What is surprising is that the courgettes, which are around 15 to 30 centimeters long and weigh 100 to 300 grams, belong botanically to the pumpkin family and as such can reach a weight of up to five kilograms when fully grown. In fact, they are harvested much earlier. The reason: the smaller the zucchini, the more tender its flesh. In contrast to the size, however, their color says nothing about their inner workings. Because: Both dark green zucchini and the light green and yellow varieties have the same mild nutty aroma. By the way: In addition to the elongated ones, you can also buy round varieties.
Zucchini shopping and cooking tips
When buying zucchini, look for a shiny, unblemished skin. The vegetables should also yield only minimally under pressure. Store fresh courgettes at home in the dark and at a minimum of 8 °C. The goods will keep for up to two weeks. Tip: Zucchini stored next to tomatoes or apples age faster because the fruit exudes the ripening gas ethylene.
Zucchini recipes open up unlimited culinary possibilities for you. Whether as an antipasti, in casseroles, as a Mediterranean spread, steamed as a side dish, raw in a salad, or even as a juicy zucchini cake: the fine aroma of the vegetable goes well with both sweet and savory dishes and the tender flesh can be prepared in many ways. The edible flowers of female plants are also finding more and more fans in double form. Of course, zucchini also taste traditionally in Mediterranean classics such as French ratatouille. In addition, they can be preserved wonderfully. Try our recipe for pickled zucchini. If you are in the mood for an uncomplicated stir-fry, you can also use the squash as a basis for our zucchini rice.
