Zucchini: Enjoy the summer taste with all five senses

With summer coming, the vegetable section of the supermarket becomes even more lively. Of these, the zucchini is particularly noteworthy. This multifunctional vegetable is becoming increasingly popular in Japan as well. This time we will introduce in detail the background, how to eat it, the seasonal season, and recommended recipes.

What is zucchini?

Zucchini is a type of bonkin (pepo pumpkin) that grows surprisingly quickly when it blooms. If harvested by about a week after flowering, it will be the perfect size. Furthermore, the timing of harvesting is important as it can grow to more than 40cm.

This vegetable is called "zucchini" in Italian, and is also known in English as "summer squash" or "Italian squash." It is called "Kurjet" in French. Imported products used to be the mainstream, but recently there have been an increase in domestic products, and they are now available in general supermarkets.

Seasonality and how to choose

Zucchini is available all year round, but it is especially seasonal in summer. Prices are also affordable during this time of year. When purchasing, the key is to have a fresh cut and uniform thickness. Avoid items that are not shiny all over, as they are less fresh. Also, if something is too large, it will lose its flavor, so it is best to choose one that is about 20cm long.

Recommended recipes using zucchini

Zucchini with tuna sauce

Ingredients (serves 4):

• Zucchini: 4 bottles
• Tuna (oil can): 1 can
• Onion (chopped): 1 piece
• Parsley (chopped): 1 tablespoon
• Mayonnaise: Appropriate amount
• Oregano: A little
• Pepper: a little

How to make:

1. Cut the zucchini vertically in two and hollow out the seeds with a spoon. Chop the seeds into small pieces.
2. Drain the tuna juice and mix in the onion, parsley, mayonnaise, pepper and zucchini seeds.
3. Fill the hollowed zucchini parts with the mix and bake in an oven preheated to 200°C until browned. Add oregano as a topping.

Fried lotus root and cauliflower in various fried batters

Ingredients (serves 4):

• Zucchini: 1 bottle
• Lotus: 1
• Cauliflower: Approximate amount
• Baking powder: 1 tsp
• Paprika: 1 tablespoon
• Parsley (chopped): 1 tablespoon
• Asatsuki or thin leek: Appropriate amount
• Flour (strong): 150g
• Salt: 1 tsp

How to make:

1. Cut the zucchini and lotus root into 1cm thick slices.
2. Divide the cauliflower into small florets, boil in boiling water, and then drain.
3. Combine the flour, salt and baking powder, add 1 cup of cold water and mix gently.
4. Divide the mixture into 2 equal parts, and add paprika to one side and parsley to the other.
5. Put the vegetables on the batter and fry them in preheated frying oil at 160°C.
6. Once deep fried, serve in a bowl and serve with clams or rinsed onions.

The key to cooking is to use zucchini seeds without waste to make use of them in the tuna sauce, and to add color to the batter with paprika and parsley. Please give it a try.

Introducing our special recipes for epi recipes

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.