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When can you really eat zucchini?

We really find them all year round on stalls and in supermarkets so much that we don't even know when they really grow… Fortunately, we're here to remind you! What is the REAL zucchini season?

What is the REAL zucchini season?

You can enjoy beautiful French zucchini during the months of June, July and August. In the early version, you will find them from May and September.

There is possibly a variety that can be found outside of summer; it is the " diamond ": a delicious zucchini, fine, shiny, cylindrical, green, with very few seeds.

Why do we find them all year round?

The zucchini is one of the vegetables that travel well enough, so when the cold sets in France and that the production of hexagonal zucchini is dried up, the supermarkets will provide our neighbours who enjoy a little sun. So those that you find on the stalls outside the summer period certainly come from Italy, Spain or Morocco. So be sure to read the labels at your early harvester.

How to choose zucchini?

When it is finally the season, we advise you to opt for smooth, firm and fairly heavy zucchini. The skin should be uniform and shiny.

Small zucchini is tastier, and large ones usually have a lot of seeds, are more floury and therefore not very pleasant on the palate. But do not throw it away, keep it to make mashed potatoes.

If most of the zucchini sold are green with creamy white flesh, there are also more and more yellow or round zucchini.

When zucchini is bitter, it is because they lacked water during their growth.

In all cases, zucchini is an excellent source of fibre, and it can make a thousand and one recipes and is very well tolerated by the intestines even fragile.

Choose them preferably organic so that you will keep the skin and all its benefits, including vitamin C, vitamin K, fibres and potassium. The skin is particularly rich in antioxidant carotenoids.

How to cook zucchini?

In cold soup, gratin, pie, pan-fried or even raw for a fresh salad, zucchini is at the top of summer vegetables. It is also an ally to keep the line, because it is light with its 17 kcal per 100 g and can do without oil to be tasty, unlike eggplant. It works wonders in salads.

How to properly store zucchini?

In the refrigerator, they keep very poorly, less than a week. The ideal is to put them in the cellar for a few days.

To make the pleasure of tasting and cooking them last, freeze the zucchini! Rinse them, cut them in rings, make them blanch in boiling water for 2 minutes. Put them under cold water and let them drip. Spread the rings on a dish to freeze them before putting them in a bag, for example. Thanks to this method, they will not stick to each other.