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 from June to September to let you cut these shiny, dark green beauties straight from the plant. There’s something deeply satisfying about spotting a zucchini hiding under a giant leaf, and cutting it free with a sharp knife. It’s the kind of activity that turns a simple vegetable into a small victory.
Grab your friends or family, a sharp knife or pruners, and a basket. Cut each zucchini so that 2–3 cm of stem stays attached; this helps prevent rot. Morning is a good time to pick, when the fruits are cool and firm. 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; leave the small fruits on the plant to grow, as regular picking keeps the plant producing. 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. Store them unwashed in a perforated bag in the fridge and use them within 5–7 days; rinse them just before use.
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.
Happy picking and cooking!