Zucchini: Enjoy the taste of summer with all your senses

With the arrival of summer, the vegetable section of supermarkets becomes even more lively. Among them, zucchini is particularly noteworthy. This versatile vegetable is gradually becoming more and more popular in Japan. In this article, we will take a closer look at the background of its popularity, how to eat it, when it is in season, and recommended recipes

What is Zucchini?

Zucchini is a type of pumpkin (kabocha squash) that grows surprisingly quickly after flowering. If you harvest it about a week after flowering, it will be just the right size. However, it can grow to over 40cm, so timing the harvest is important

This vegetable is called "zucchini" in Italian, and "summer squash" or "Italian squash" in English. In French, it is called "courgette." While it used to be mainly imported, domestic production has increased recently, and it can now be found in regular supermarkets

Seasonality and how to choose

Zucchini is available all year round, but is especially in season in the summer. At this time, the price is also reasonable. When purchasing, make sure the cut surface is fresh and the thickness is uniform. Avoid zucchini that is not shiny all over, as it has lost its freshness. Also, zucchini that is too large will lose its flavor, so it is best to choose one that is about 20 cm long

Recommended recipes using zucchini

Grilled zucchini with tuna sauce

Ingredients (4 servings):

• 4 zucchinis
• Tuna (in oil): 1 can
• 1 onion (chopped)
• Parsley (chopped): 1 tablespoon
• Mayonnaise: appropriate amount
• Oregano: a little
• Pepper: a little

How to make:

1. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon. Finely chop the seeds
2. Drain the tuna and mix with the onion, parsley, mayonnaise, pepper and zucchini seeds
3. Fill the hollowed out parts of the zucchini with the mixture and bake in a preheated oven at 200°C until golden brown. Add oregano as a topping

Deep-fried lotus root and cauliflower in various batters

Ingredients (4 servings):

• 1 zucchini
• Lotus root: 1 section
• Cauliflower: a moderate amount
• Baking powder: 1 teaspoon
• Paprika: 1 tablespoon
• Parsley (chopped): 1 tablespoon
• Chives or thin green onions: appropriate amount
• Wheat flour (strong): 150g
• Salt: 1 teaspoon

How to make:

1. Cut the zucchini and lotus root into 1cm thick slices
2. Separate the cauliflower into small florets, blanch in boiling water and drain
3. Combine flour, salt, and baking powder, then add 1 cup cold water and mix gently
4. Divide the mixture into two equal parts and add the paprika to one and the parsley to the other
5. Coat the vegetables in the batter and fry in preheated oil at 160°C
6. Once fried, place on a plate and garnish with chives or finely chopped green onions

The key to this dish is to use all the zucchini seeds in the tuna sauce, and to add color to the batter with paprika and parsley

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.