Keep in a dark, cool place. Zucchini can be kept 4 to 5 days in a cool dry place or in the crisper of the refrigerator.

They do not take well to freezing because of their high water content, nor to room temperature at which they tend to soften and dry out.

Zucchini can be cooked with or without its skin, depending on personal preference.

Choose young zucchini with smooth shiny skin and firm flesh.

An essential part of the vegetable trinity that makes up ratatouille, it has a mild flavor and sometimes needs to be perked up a bit with a certain cooking method or seasoning – a little garlic, thyme, rosemary, salt, etc.

Braised or sautéed, zucchini sings of the sun. It makes its way into almost every Mediterranean cuisine, and is often combined with tomatoes.

Zucchini doesn’t like water. Boiled, it becomes insipid. On the other hand, it loves to be cooked in a skillet, where it reveals all its flavor. Sautéed in a drizzle of olive oil, it requires very brief cooking – otherwise it will become bitter.

Add some flavor!
Zucchini can be enlivened with various spices, including saffron and curry, a pinch of chili, onion or shallot.

Jacques Chibois, La Bastide St-Antoine, France

1. Grate the zucchini with a mandolin to form fairly large “spaghetti.”
2. Sauté quickly in a teaspoonful of olive oil in a non-stick skillet;.
3. Season with salt and pepper, stirring often so that the zucchini doesn’t brown.
4. After 3 minutes, add some finely chopped basil and mix. Serve with a sea bass fillet that has just been quickly cooked in a skillet for 1-2 minutes on each side, depending on thickness.