Zucchini

About

Zucchini, the fruit of Cucurbita pepo, has a mild flavor, with flesh that tastes close to rainwater, as might be expected from a member of the pumpkin family; the skin, particularly when charred, offsets this blandness with bitterness. Smaller zucchini, around 6-7 inches long, tend to have better flavor, since larger ones develop woodier, more fibrous seeds and membranes as they grow. Round and patty pan varieties are also good, likely due to their higher skin-to-flesh ratio, and while yellow and green zucchini taste roughly the same, ribbed varieties are often considered more flavorful.

Pairs well with zucchini

• CiLemonCooked with lemon and sugar, zucchini doesn't really taste like apple despite the claim, lacking apple's complex rose, strawberry and…
• FrTomatoElizabeth David is often credited with popularizing zucchini in Britain, including a 1950 recipe pairing sliced zucchini and tomato cooked…
• SuGarlicMarcella Hazan's cookbooks are full of zucchini recipes, including her well-known fried zucchini with garlic: batons of zucchini are…
• SpCinnamonZucchini pairs well with cinnamon in the Italian agrodolce (sour-sweet) style: sliced zucchini is fried until browned and softened, then…
• BeMintCombined, mint and zucchini give an earthy, green aroma reminiscent of a garden after rain; some garden-grown zucchini naturally carry a…
• ChCheeseZucchini and cheese combine in dishes worldwide: the Middle Eastern kousa bi gebna, a zucchini-and-cheese gratin or crustless quiche; the…
• CrRaisinRaisins soaked in red wine vinegar work well in a zucchini agrodolce, mixed with pan-fried zucchini and onion, or added to a rice, bulgur…
• EaChickpeaZucchini, often considered bland on its own, gains flavor when paired with chickpea, particularly in fritters made with chickpea-flour…
• WoCashewCashew-based vegan cheese works as well with zucchini as any dairy cheese would.