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Ratatouille, the Provencal dish of stewed eggplants, tomatoes, zucchini, and onions, takes complete advantage of these summer vegetables which all mature at around the same time. Zucchini, like eggplant, doesn't have much flavor itself but absorbs other flavors well and tastes great when fried or grilled. In fact, if you marinate long strips of zucchini in vinaigrette for about twenty minutes, you can happily eat it raw. Select firm zucchini that are shiny and don't have many blemishes. |
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| Recipes to try: |
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Marinated Zucchini in the Style of Naples: Zucchine Marinate |
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Greek Zucchini Cakes |
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Crispy Zucchini Sticks with Olive Dip |
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