Call it zucchini or courgette; both names are the diminutive for squash. These are summer squashes, meaning that the skin is tender and edible, as are the seeds. Yet another case of wash and eat! As you can see, size and shape can vary. These little round courgettes (I’m feeling French) were snagged at the farmer’s market on the way to tango lessons (where I feel very Argentinean).
As usual, choose firm, unblemished squashes. When it comes to zucchini, small (6-8 inches) will deliver more flavor. This is the beginning of the season and at the moment; I’m enjoying them small and raw.
Later on when Zucchini Wars start, the situation has been known to spin out of control. These guys can be very prolific and if you are lucky to live amongst people who grow zucchini, don’t be surprised to open your door to a bag of summer squash largess… which is your signal to drop a bag of your largess at someone else’s door and surprise another neighbor, and so on.
Grated, summer squash make terrific additions for batter breads and muffins. They are also wonderful grilled. But it’s too hot for heat and raw zucchini salads are a snap to prepare. Sylvia and I had a very tasty salad just the other night. Sorry to be a little courgette, but I’m going to post the recipe next week (the garden beckons). Be prepared with some zucchini (the long variety), a few radishes, some thin asparagus, a lemon and some Pecorino Romano. Locate your vegetable peeler, zester and stay tuned for a very refreshing recipe.
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