Zucchini
Also called courgette
Zucchini's mild taste and watery insides support all sorts of cooking.
Flavor profile
Aroma: mild, grassy
Good to know
Origin: America
Forms: fresh, spiralized, grated
Storage: Refrigerate in a plastic bag and use within five days to avoid spoilage.
How to use zucchini
Avoid the Mushy Mess
Salt pulls water out through osmosis, keeping zucchini firm during cooking.
Quick Grill, More Nutrients
Grilling quickly caramelizes sugars, adding sweetness while keeping nutrients intact.
What goes with zucchini
- Tomato. Tomato's acidity contrasts zucchini’s mild sweetness perfectly.
- Bell Pepper. Both vegetables soften and sweeten together in ratatouille.
- Olive oil. Olive oil helps zucchini caramelize, deepening its sweetness.
- Thyme. Thyme's light herbal notes contrast zucchini's mild sweetness.
- Parmesan. Parmesan's salt cuts through zucchini's mildness, adding umami.
- Basil. Basil's fresh, sweet aroma lifts zucchini's mild, watery flavor.
- Poblano. Zucchini's mild grassy flavor lets poblano's roasted heat lead.
- Potato. Mild zucchini and potato make a soft, neutral pair for fritters and gratins.
- Quinoa. Mild zucchini adds juicy softness against quinoa's firm bite.
- Rice. Mild zucchini adds moisture to rice stuffing and pilafs.
Mistakes to avoid
- Prolonged cooking breaks down pectins, turning zucchini mushy.
- Old zucchinis, full of cellulose, get stringy.
Ideas for tonight
- Grate and add to bread batter.
- Slice and grill as a side.
- Spiralize as a pasta substitute.
Zucchini: questions
What does zucchini taste like?
Zucchini's mild taste and watery insides support all sorts of cooking., with an aroma that is mild, grassy.
What goes well with zucchini?
Zucchini pairs best with tomato, bell pepper, olive oil, thyme, parmesan. Tomato's acidity contrasts zucchini’s mild sweetness perfectly.
How do you use zucchini in cooking?
Avoid the Mushy Mess: salt pulls water out through osmosis, keeping zucchini firm during cooking.
How should you store zucchini?
Refrigerate in a plastic bag and use within five days to avoid spoilage.
What is the most common mistake with zucchini?
Prolonged cooking breaks down pectins, turning zucchini mushy.
