Zucchinis aren’t dissimilar to cucumbers, except with more taste (that might be a matter of opinion…) and a gorgeous texture when cooked. Seasoned well, they make a delicious addition to a variety of meals, including salads – yes, you can eat this stuff raw!


Keep zucchinis refrigerated and they’ll last for a week or even more. They are better, and healthier, fresh though.


Wash well before use. Cut into thick chunks (e.g. chop lengthways, then lengthways again, then in half) and sprinkle with oil, salt, and pepper to roast. For frying, boiling, or steaming, cut into circular slices. Alternatively, grate thinly into salads.


Zucchini contains tons of Vitamin C, manganese, and fibre, as well as good amounts of Vitamin A, folate, and potassium.