Zucchini

Zucchini (courgettes) are baby marrows, usually dark green in colour, but there are also yellow and so-called ‘white’ varieties, which are actually light green in colour. Young zucchini can be sliced thinly, dressed in oil and lemon juice and eaten raw in salads. Use larger ones in stir-fries, steam or boil them, coat slices in batter and deep-fry, or hollow out, stuff and bake them. If using in fritters or frying, salt them first to degorge them so they soak up less oil. Buy and eat quickly as storage in the fridge makes the texture deteriorate. Zucchini flowers are edible too, available in the male (the flower has a stalk) or female (the flower has a baby zucchini attached) form. They are sold at speciality fruit and vegetable shops. Wash before use and make sure there are no insects hidden inside.