Originally from the Americas (South and North), cucurbits quickly spread throughout the world after the conquests. belonging to the species Cucurbita pepo, which has all kinds of gourds “runners” Where “bushy”patidou, patisson, acorn and spaghetti squash, zucchini, zucchini in English, is nothing but a squash harvested before maturity.
It’s a “fruit vegetable”, because the part that we eat is the fruit of the plant, just like the tomato, eggplant or pepper. There are nearly 300 varieties of zucchini, with round or long fruits, pale or dark green, bright yellow and sometimes even striped with green and white. In Nice and around the transalpine border, we delight in the zucchini season “trumpet”baby gourds from the species Cucurbita moschata, variety Albenga, long and thin, with light green flesh, dense texture, crunchy and nutty taste. The zucchini as we know it today has considerable economic importance: it is the 6e most consumed vegetable in France.
When to eat it?
Summer vegetable par excellence (it is nicknamed “summer squash”), zucchini is harvested from June until the end of September. It likes temperate climates and sunny exposures. It is at its best picked before the seeds appear.
How to taste it?
Very low in calories, diuretic, rich in fiber and antioxidants, zucchini is part of all diets. It can be eaten raw or cooked, depending on its “immaturity”. Young and firm, it is delicious in salads, thinly sliced or grated like a carrot and lightly seasoned. In the Mediterranean region, it is often stuffed, unless it is cut into pieces and sautéed with aubergines, tomatoes, peppers and onions for a famous ratatouille.
At the beginning of summer, the people of Nice and their transalpine neighbors make a big deal of fried courgette flowers in fritters. Grilled, sautéed or roasted, zucchini is also available in a gratin, tian, cake, tart, flan or galette. It is also delicious in hot or cold soup, just garnished with cumin, thyme and fresh cheese. Finally, cut into strips, it makes an alternative ” health “ with linguine, lasagna noodles or cannelloni.
Tagliatelle of raw zucchini: the recipe of Quentin Hugon and Charlotte Paroïelle
Ingredients for 4 persons :
- 3 small courgettes (400g)
- vine cherry tomatoes
- 1 medium eggplant
- spring onion
- rosemary
- flaked almonds
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