Zucchini (called courgettes in France) are among the easiest vegetables to grow and they just keep on producing throughout spring, summer and even early autumn. They adapt to all sorts of cooking – grilled, stir-fried, blanched and grated into fritters.
In the garden
Once a zucchini plant is up and running you need to harvest the crop every few days. In the flash of an eye those tender, fingerling babies turn into fat, insipid marrows. Keep plants well watered throughout the growing season.
In the kitchen
While the zucchini fruit is popular, few people know what to do with the bright yellow edible flowers. In Italy they are stuffed with a mixture of ricotta, garlic, parmesan and sometimes capers, then steamed or deep-fried. However, they can also be stuffed with many other delicious fillings, including cream cheese and chopped sun-dried tomatoes or cooked chicken mince seasoned with herbs, salt and pepper. To stuff zucchini flowers, carefully prise open the petals and fill the cavity inside. The stuffed flowers can be dipped in batter and shallow-fried. They make great starters.