What and Where Zucchini is a type of squash. Apparently its undomesticated form grew wild in Mexico but the zucchini we know today was developed by the Italians. Our organic zucchini is grown in Victoria and Queensland, see below for details. We don’t buy from particular growers, we buy whatever looks best on the day.
Texture Soft once cooked
Use Organic zucchinis, like many Mediterranean vegetables, go very well with garlic, basil, tomatoes, olives, parmesan, pinenuts and other fresh produce associated with good simple Italian cooking like capsicums. It is delicious griddled then served as a side or stirred through pasta or added to some olive oil dressed lentils or cooled and threaded into a leaf salad. It can also be added to omelets, frittatas, patties, savoury muffins and a retro slice, circa late 1980s. Rather more trendily, organic zucchini can turned into so-called paleo pasta where sautéed ribbons of zucchini replace traditional spaghetti. We’ve not tried it ourselves but have heard this makes for a quick, easy and surprisingly satisfying dish.
Cooking Tip If you want to try organic zucchini paleo pasta, use a “julienne” vegetable peeler to create the thin strips necessary.
Selection and Storage Choose firm organic zucchini that look shiny and are coloured a deep, dark green. Refrigerate in a plastic bag.
In Season Available all year. From June to November to our organic zucchini is grown in Bundaberg in Queensland; from December to May it is grown more locally in various parts of Victoria.