The Zucchini: the emblem of Provence

It's an interesting story; zucchini originated in Latin America. Spanish conquerors imported squash into Europe. In the 18th century, Italians had the idea of picking a “winter squash” before its full maturity. Arriving in France at the beginning of the 20th century, it was called “Italian squash” or “summer squash” and became “zucchini” in the early 1930s. Zucchini simply means “small squash”.

The varieties of zucchini have evolved; they are mostly long, green and cylindrical. There are also green or yellow or white rounds.

I give you a little tip, the guarantee freshness of a zucchini is its smooth, dense and firm appearance.
In all its aspects it remains the essential element of a good ratatouille!

The zucchini is cooked very quickly: 1 to 2 minutes in water, 3 to 4 minutes in steam or 8 minutes in a little olive oil. It is very easy to prepare, even for beginners in the kitchen! You can grate it, sliced it or diced
it... It is also excellent in ribbons or slices! If you prefer, you can also taste it raw but also pan-fried, gratin or simply cooked in water.

My children are especially followers of stuffed zucchini. To stuff it with meat, fish or vegetables, choose round varieties, this form lends itself much better.

And absolutely taste its beautiful yellow flowers that can be eaten in donuts or stuffed.

Exactly! Zucchini is diuretic, low caloric, but very mineralized and vitamin (A, C, E, B) it offers a real cocktail of nutrients. An energy boost in the summer! Eating a zucchini is like drinking the equivalent of a glass of water think about it!

Zucchini are currently in bloom, we don't think about it enough but they cook in a thousand and one ways! As Jean-Nöel reminded us, zucchini adapts to all tastes so enjoy it!

Idea recipe proposed by Lorenzo Ferro of the restaurant L'Esprit des Romarins

Recipe for mediterranean wolf fillet, zucchini and mint in two ways, vegetable virgin

Ingredients for 4 people:

- 110 g wolf fillet serving
- 400 g zucchini
- 20g mint
- 70g onions
- 1 shallot
- 1 carrot

- 2 round radishes
- 10 black olives
- Olive oil
- 1 yellow lemon
- 1 branch of Celleri
- salt and pepper

Take the wolf net and remove the edges.

Heat a frying pan with olive oil, once hot put the wolf tenderloin and cook only on the skin side for 3-4 minutes. Season with salt and pepper and grate a little yellow lemon.

Wash zucchini, cut into brunoise with onion. Sauté the onion well in a pot, add the zucchini and cook for a few minutes. Salt and add the mints cut by hand.

To prepare the cream, take the other zucchini, fry them with a little olive oil and onions. Salt. Mix and add the mint.

For the vegetable virgin, make a brunoise with all the vegetables and olives, add grated lemon, cebette and olive oil.