To eat them raw, buy them when they’re tender and young with a smooth skin.
Origin
Elongated zucchini are the most common type in our markets: they’re a cylindrical, usually green fruit. They can also be lighter colored, striped, completely white or yellow (all less common zucchini varieties). Among the many types is the Nero di Milano zucchini (also called green), which has a dark skin and firm flesh. Originally from Lombardy, these are now produced in many other areas and are very widespread throughout Europe. They’re easy to grow and have a high yield. As with other zucchini varieties, this one is harvested mainly in the summer months. However, its harvest is particularly long, and can last from April to September.
Cookit
These zucchini are firm, thick and delicately flavored – qualities that make them versatile and suitable for a whole range of recipes. They’re great as a side dish or even raw. One original cooking method is to slice them lengthwise with a mandoline, microwave them for a minute just to soften them slightly, and then roll them into the shape of a rose. These zucchini roses can then be used to top a savory cheese tart.
Did you know
The flavor of these zucchini is especially variable depending on when they’re harvested. If you want them at their sweetest and most tender, they should be picked when they’re still small and less ripe
