zucchini

There are many different varieties of zucchini. We use the bright green ridged zucchini called Romanesco, which are crisp and have a strong flavour. The pale-green-skinned variety with small seeds and yellow flesh – a favourite of the Cypriots – are also delicious. Other varieties we like to cook are Black Beauty, Striato di Napoli, Yellow Straightneck and Goldrush.

In Italy in the summer, zucchini, like tomatoes, are in practically every dish you eat. There are so many ways of cooking zucchini that every time we go there we learn a new recipe.

Zucchini are best when still quite small, with glossy skins. Italians sell them with the flowers still attached, which indicates how recently they have been picked. The flavour and texture of zucchini deteriorate very quickly.

Soak the whole zucchini in cold water for 30 minutes then wash and prepare as directed. If you can only find large zucchini, those bigger than 15 cm in length, slice away any soft centre and large seeds and use just the flesh nearest the skin, as that is where the flavour is.

Young organically grown zucchini taste delicious raw, sliced thinly and drizzled with extra virgin olive oil.