Green and yellow zucchini are young squashes harvested before maturity, which explains their fine, tender texture and slightly sweet taste. They are simple to prepare, rich in vitamins and very refreshing
Green or Yellow: What’s the Difference?
Green and yellow zucchini are the two most common varieties in Quebec. Although they are cooked in exactly the same way, yellow zucchini is usually a little milder and slightly sweeter, while green zucchini has more vegetal notes. However, the difference is subtle and often takes a back seat to the freshness of the vegetable or the cooking method.
How to Choose
To ensure zucchini is fresh, make sure it’s smooth, dense and firm to the touch along its entire length. Its skin should be a bright dark green or bright yellow, with no brown spots or bruises.
How to Store
Green and yellow zucchini can be stored for about five days in the vegetable drawer of the refrigerator. You can wrap them in plastic wrap or keep them in a perforated plastic bag so that they don’t dry out, guaranteeing their freshness. Like many other vegetables, zucchini lends itself very well to freezing. Store them in an airtight container after cutting and blanching them for two minutes in boiling water.
How to Cook Them
To prepare zucchini, simply brush it under running water or, although it is not necessary, peel it. Rounded, diced, sliced or grated, they can be steamed or boiled for five minutes or until tender. Their flavour will be enhanced by cooking in a pan or on the barbecue.
Raw or cooked, zucchini finds its place in salads, stir-fries, pasta, soups, quiches and frittatas. They are also excellent stuffed, made into patties or gratinated in the oven. Thanks to their delicate taste, they go just as well with fresh herbs and cheeses as they do with meat, fish, seafood and legumes. Surprisingly, they also lend themselves very well to the preparation of breads, muffins and desserts, like carrots.
The Large Family of Summer Squash
In addition to the green and yellow zucchini found in grocery stores, local producers also grow other summer squash, such as pattypan squash. Recognizable by their flying saucer shape, they are distinguished by their mild flavour and their flesh, slightly firmer than that of zucchini. They are perfect for stuffed recipes and are also great for grilling or baking.
Much more versatile than you think, zucchini can be used in both savoury dishes and desserts. Here are six inspiring recipes that highlight this summer vegetable.
A Seasonal Flavour Pairing
Melting when cooked, zucchini mingles with tomatoes and Parmesan to enrich this orzo with their delicate flavours. A colourful and generous accompaniment that puts the summer harvests in the spotlight.
Lemony Pork Chops with Tomato, Zucchini and Parmesan Orzo
Summer Gratin
Placed on a bed of potatoes, zucchini brings a touch of freshness to this generous gratin. As they bake, they become tender and soak up the flavours of bacon, cream and feta.
Potato, zucchini, and bacon gratin
On the Grill
Barbecued zucchini develops slight caramelized notes while maintaining a pleasant firmness. Their natural sweetness is a perfect accompaniment to this bacon-wrapped chicken.
Poulet entier bardé de bacon sur canette de bière et courgettes grillées
Zucchini Bread
Zucchini is the secret ingredient in many chocolate desserts. Discreet in taste, it brings an incomparable softness that highlights the richness of the cocoa. A surprising combination to discover in this triple chocolate bread.
Triple Chocolate Zucchini Bread
Taco Night
Grated and mixed with red cabbage, zucchini brings freshness and lightness to these tacos. Seasoned with jalapeño, cilantro and a squeeze of lime juice, it’s the perfect accompaniment to shrimp.
