Zucchinis are one of the most adaptable vegetables. Eaten raw with a dipping sauce, grilled or sautéed with meat, you can never go wrong. They also make an interesting low carb substitute to noodles, like the recipes seen here and here.
Oh, I was about to forget the beautiful zucchini flowers.
They can be hard to find and are very delicate to work with. I bought them once and half ripped open when I was trying to fill them with a ricotta mixture. I’ll give it a second chance, but maybe not now.
1 ingredient x 3 recipes is the beginning of a new mini-serie. Every Sunday, I will suggest 3 different ways to cook with one ingredient.
Zucchinis are in season and are so colourful. It brightens up any table.