Originally from the Americas (south and north), cucurbits spread rapidly throughout the world after the conquests. belong to the species peppo gourd, Which contains all kinds of pumpkins “runners” where “Dense”patido, pattisson, acorn, spaghetti squash, zucchini, zucchini In English, it is nothing but squash that is harvested before maturity.
this “vegetable fruits”Because the part we eat is the fruit of the plant such as tomato, eggplant or pepper. There are approximately 300 species of zucchini, with round or long fruits, pale or dark green, bright yellow and sometimes green and white striped. In Nice and around the border crossing the Alps, we delight in the zucchini season “trumpet”small squash of a species mochata gourd, variety Albenga, Long and thin, with light green flesh, dense texture, crunchy and nutty taste. Zucchini as we know it today is of great economic importance: it is 6e The most consumed vegetable in France.
When do you eat it?
Summer vegetables par excellence (they are called “summer squash”), zucchini are harvested from June to the end of September. It likes temperate climates and sunny exposures. They are picked at their best before the seeds appear.
How do you taste it?
Extremely low in calories, diuretic, and rich in fiber and antioxidants, zucchini is a part of all diets. It can be eaten raw or cooked depending on its type “immaturity”. Young and strong, they are delicious in salads, thinly sliced or grated like carrots and lightly seasoned. In the Mediterranean, it is often stuffed, unless it is cut into pieces and sautéed with eggplant, tomatoes, peppers and onions for the famous ratatouille.
At the beginning of summer, the inhabitants of Nice and their neighbors across the Alps make a huge amount of zucchini flowers fried in pancakes. Zucchini is also available grilled, sauteed, or roasted in a gratin, tian, cake, tart, pie or galette. It’s also delicious in hot or cold soups, garnished with cumin, thyme, and fresh cheese. Finally, sliced, they offer an alternative ” health “ With linguine noodles, lasagna or cannelloni.
Tagliatelle from raw zucchini: Quentin Hugon and Charlotte Barrusell’s recipe
Ingredients for 4 people:
- 3 small zucchini (400 g)
- tomato vine vine
- 1 medium eggplant
- spring onion
- peeled almond
You have 60.16% of this article to read. The following is for subscribers only.