Zucchini is the earliest squash ready for harvesting in our fields and we can enjoy it right from the beginning of summer, but it’s often prepared in the same way every time. Here are some ideas on how to cook this abundant seasonal ingredient differently, and tips to prepare it well.

The right word: zucchini or courgette?

It’s the same thing! Courgette is the French word for zucchini.

1. Raw

Often dethroned by cucumber, zucchini also benefits from being eaten raw. Its taste is sweet and its texture is crunchy. To give it a little more oomph, you can add lemon juice and salt—it’s sure to be the new star of the raw veggie platter.

2. As a condiment 

Turn zucchini into a condiment to accompany many summer dishes. You can cook it and make a relish to garnish burgers and hot dogs or a condiment to garnish fish dishes, roast chicken or legumes. To do this, mix zucchini with oil, herbs and vinegar. This condiment can be kept for 2 to 3 days in the refrigerator so that the zucchini keeps its crunch. Zucchini in a quick marinade is also a superb topping for pork sandwiches.

3. In spirals

Since zucchini is not too robust, it’s the ideal candidate for creating spirals. You can make them using a spiral cutter especially for this, but a zucchini finely cut into long filaments with a mandoline has the same effect. Use zucchini spirals as pasta that you can simply sauté in a pan with sauce or as a side vegetable.

4. In chips

 Zucchini chips are a must-have aperitif in summer with a good beer or a glass of white wine. Simply slice zucchini into very thin slices using a mandoline, drizzle with oil and sprinkle with fleur de sel, then bake. Thirty minutes later, you’ll have crispy chips perfect for cocktail hour.

5. In muffins and bread

Zucchini lends itself well to pastry since its mild taste can be hidden in the dough of muffins or sweet bread. This is a good way to add vitamins to your desserts and snacks.

What to do with any surplus

Have you stocked up on zucchini at the grocery store and you’re not sure what to do? You can grate it raw and portion it out, then freeze the portions for later. Before using, simply remove any cooking water before adding zucchini to your recipes. It is best to cook the zucchini after it has thawed, as it will have softened. Diced frozen zucchini works well in soups and fall stews.

For better cooking

Zucchini can become soft and uninteresting if overcooked. To keep it crispy on the BBQ, be sure to just give it some colour on the grill. It should not be sliced too thinly in order to keep its shape.

If you want to add zucchini to a stew or stir-fry, brown it in a pan first. It will caramelize and hold up better.