Zucchine in the kitchen? Variety and recipe ideas

Zucchini

summer on your plate

The zucchine season is upon us and there is no better way to experiment in the kitchen by cooking delicious zucchini-inspired dishes.

Zucchini (or courgettes) are literally small pumpkins (zucche in Italian), hence zucchine (with “ine” added to mean something small). Although we often tend to use just one type of zucchini, the one we find in supermarkets, there are hundreds of different types which differ in taste, colour, shape and texture, but they all come from the Cucurbita pepo or cucurbita moschata family. 

Here I would like to introduce you to 3 different zucchini varieties I tend to use in my kitchen during the summer time - especially when I make pasta of course, as well as suggesting how you can combine them with other delicious dishes.

1. Black, Dark Green, Black Beauty, Black Milanese ....

It is generally true to say that typically we get regular zucchini from supermarkets and grocery stores. It would be hypocritical of me to say that I don’t buy zucchini that are not organic, fresh from the farmers markets and locally sourced. When I am in a hurry and either I need to make a private dinner, create a video and/or an online class, I head to my local supermarket and grab all I need. BUT you don’t see me cooking green zucchine during non-summer seasons.

There are many varieties in this category as it is by far the most popular type. They are basically hybrids from varieties like Jackpot zucchini squash, Cashflow, Black Jack, Emperor's Jade, Embassy, Gemma, Progreen, you name it! As well as others many older open pollinated varieties like Black, Dark Green, Black Beauty, Black Milanese. 

You can make literally anything from these zucchine, from my seasonal lasagna with pesto, crunchy zucchini and mint to the quick, easy and delicious courgette pesto, from the creamy base for a rivisited Pasta alla Nerano to Zucchine alla Escapece which I love to use and make during the Aperitivo and Summer small bites online class. 

A suggestion. If you can, just purchase the smallest you can find at the store as well as making sure they are nationally produced if possible. 

Seasonal lasagna with pesto, crunchy zucchini and mint

Filo pastry with zucchini, thyme and a selection of Italian cheeses

2. Flower Courgettes 

In Italy we have various varieties of this kind of courgette like Romanesco, Fiorentino and the one with some light / darker stripes from Naples - La Striata di Napoli. 

This courgette is a special one because you can find it in season only and can eat both the flower and the small courgette steam. You literally need just a few ingredients to make this vegetable a super delicious dish. 

For the flower zucchini, I like to stuff them with sheep or goat ricotta, just because it is far more digestible, and lemon zest and place them in the oven after coating them with some breadcrumbs, fresh herbs and extra virgin olive oil. 

With the zucchini, I tend to either add to the stuffed flower ricotta mixture previously sauteed with some salt and black pepper or I love to make a spaghetti dish with plenty of olive oil, ricotta and zucchini which is typically Sicilian. 

3. Round Courgette or Tondo di Nizza

The Round Courgette is much used in our cuisine but also in the French one. The fruits are harvested while they're still young, hence they have a very tender pulp which is sweet in taste. I have been usually making them during vegan yoga retreats, and I would add the zucchini pulp inside after having stir-fried with other vegetables, quinoa and breadcrumbs. 

Get curious and explore what you can find from your farmers’ markets, independent local shops or directly from your next door producer if you are lucky enough to know one.