If you've ever grown zucchini - or had a friend who did - you've probably eaten so much of it you never want to see it again; the squash is prolific.
What is it? A type of squash with thin, edible skin. Most people think of zucchini as being dark green and long but they can also be round, striped and yellow.
When is it in season? The zucchini - known as a courgette in some parts of the world - is a summer squash but it's available in markets year-round.
What to look for: with zucchini, smaller is better. Larger zucchini have more seeds, tougher skin and watery, rather than firm, flesh.
What else? Zucchini blossoms are considered a delicacy and some gardeners grow the plant purely to harvest the flowers. When available, the blossoms are sold for high prices at upmarket shops. (On rare occasions they're sold by wet-market vendors, too).
How to use: zucchini can be prepared in many ways. For a quick side dish, slice the squash and saute for a few minutes in butter with a little sliced garlic and a sprinkling of salt. Zucchini is delicious when stuffed - slice a small squash lengthwise then scoop out the seeds to form a shallow trench. Mix breadcrumbs with minced garlic, chopped fresh herbs (such as parsley, mint and/or basil), freshly grated parmesan cheese, grated lemon zest, salt and pepper to taste and some extra-virgin olive oil to moisten the mixture. Fill the halved zucchini with the mixture and cook under the grill for a few minutes. Zucchini is an essential ingredient in ratatouille, a classic Mediterranean dish of eggplant, squash, onions, capsicum and tomatoes.
