Zucchini, or courgette as some call it, is a vegetable that grows like it’s in a friendly race against the sun. In the Netherlands, several pick-your-own farms open their fields to let you snip these shiny, dark green beauties straight from the plant. There’s something deeply satisfying about spotting a zucchini hiding under a giant leaf, giving it a gentle twist, and hearing that crisp snap as it comes free. It’s the kind of activity that turns a simple vegetable into a small victory.
Grab your friends or family, a pair of scissors, and a basket (or three, because these things multiply). You’ll want to pick zucchinis that are firm, about 15-20 cm long, and with a glossy skin. Avoid the giants unless you’re planning on making a zucchini boat big enough for a doll’s house. The smaller ones are sweeter and more tender. If you pick with kids, expect a few “oops, this one got too big” moments – just turn those into zucchini bread later.
Once home, you’ll be pleasantly surprised by how versatile this veggie is. You can slice it into ribbons for a raw salad, spiralize it into “zoodles” for a low-carb pasta, or simply grill it with olive oil and garlic. But let’s get to the good stuff: recipes and a cocktail.
Two Cooking Recipes:
Zucchini Fritters with Dill Yogurt Grate 2 medium zucchinis, sprinkle with salt, and let sit for 10 minutes. Squeeze out the excess water in a clean towel. Mix the grated zucchini with 1 egg, 4 tablespoons of flour, a handful of chopped spring onions, and salt/pepper. Fry spoonfuls in hot oil until golden. Serve with a dip of Greek yogurt, lemon juice, and fresh dill. Crispy on the outside, soft inside – perfect for lunch or a side.
Stuffed Zucchini Boats Halve 4 medium zucchinis lengthwise, scoop out the center to create boats. Brown 300g of ground beef (or turkey) with 1 diced onion and 2 garlic cloves. Add the scooped zucchini flesh, a can of diced tomatoes, and 100g of cooked rice. Fill the boats, top with mozzarella or cheddar, and bake at 200°C for 25 minutes. Serve with a green salad – comfort food that’s secretly healthy.
Cocktail Recipe: Zucchini & Basil Smash Muddle 4 thin zucchini slices with 5 basil leaves and 20 ml simple syrup in a shaker. Add 50 ml gin (or vodka) and 25 ml fresh lime juice. Shake with ice, strain into a glass over fresh ice, and top with soda water. Garnish with a zucchini ribbon and a basil leaf. It’s green, crisp, and surprisingly refreshing – no one will guess the secret ingredient.
Happy picking, cooking, and sipping!