In our online feature, In Season, we highlight seasonal fruits and vegetables throughout the year. What they are, the different varieties, their health properties, and how to incorporate them into your cooking.

ZUCCHINI

What: Whether or not you call it a courgette, the zucchini is so versatile it can be used in both sweet and savoury dishes. Though we think of it as a vegetable, it’s botanically considered a fruit, and can grow to nearly a metre in length.

Varieties: In North America, we’re most familiar with green zucchini and yellow zucchini, also known as summer squash. Both are mild in flavour, and generally available starting in July. Delicate zucchini blossoms have also become increasingly popular in recent years – with many chefs stuffing them with cheese or another filling and deep frying them.

Health properties: Zucchini is low in calories, and contains folate, potassium and vitamin A.

Plays well with: Bacon, almonds, tomato, pasta, egg, lemon, olive oil.

Simple ways to use:

Sauteed with a bit of butter and olive oil, for an easy side dish.

Seeded, chopped and added to a veggie frittata.

Breaded and pan-fried, for crispy zucchini coins.

Storage: Store in your vegetable crisper, unwashed, until ready to use.

Get cooking with zucchini!

Black cod ratatouille with herb salad

Crostini with zucchini and formaggio

Harvest vegetable frittata

Risotto with zucchini, mint and hazelnuts

Sauteed zucchini with tomatoes, garlic and hot chili with pasta

Zucchini with plums, pecorino and herb vinaigrette

Shrimp and white wine sauce with zucchini pasta

Lemon thyme, zucchini and parmesan casserole

Zucchini flower fritters with arugula

Basil and zucchini angel hair pasta

What’s your favourite recipe using zucchini? Comment below!