A common mistake
Zucchini is one of the French's favorite vegetables. With an average annual consumption of 5 kilos per household, it is the third most consumed vegetable by the French. From May to September, we only see it on the stalls. Buying zucchini is one thing, knowing how to store them is another. We often tend to place zucchini in the refrigerator to keep them longer. Missed is the best way for it to wilt and lose its nutrients.
How to properly store zucchini?
To avoid this problem, opt instead for storage in a dry place away from light, such as in a cellar or garage. Your zucchini will be perfectly preserved in small, dry crates. Be careful, do not mix them with other vegetables such as tomatoes which could release ethylene and cause them to ripen too quickly. Stored like this, zucchini will keep for about 1 week.
Another tip: freeze your zucchini! Cut your zucchini into slices, place everything in a plastic container then head to the freezer. Then go in winter for a delicious zucchini soup.
Zucchini on our plates
Zucchini is rich in nutrients, potassium and minerals. To benefit from its benefits, you must leave the skin on. No need to remove the skin if you take a vegetable of organic origin. Organic farming will prevent the presence of pesticides on your zucchini. For maximum vitamins, it can be enjoyed in salad. It goes perfectly with all kinds of spices and seasonings: curry, soy sauce, mint…
In gratin, stuffed, or simply in the pan, there is no shortage of ideas to enhance zucchini and enjoy it. Economical and quick, zucchini gratin is the favorite of our summer meals. With diced chicken, bacon, goat cheese or Comté cheese, we create our own recipe. You can also replace the pasta with tagliatelle or zucchini spaghetti. Another advantage of zucchini, its flower, also edible, can be prepared raw, in salads, fritters, stuffed, or cooked in a pan.
