Zucchini
Few vegetables capture the spirit of a French summer quite like zucchini. Known in France as courgette, zucchini appears throughout the country’s warm-weather cooking, from the markets of Provence to family kitchens across rural France. Its appeal lies not in bold flavor but in versatility. Zucchini readily absorbs olive oil, herbs, garlic, and the flavors of neighboring vegetables, making it a natural partner in countless seasonal dishes.
Though commonly treated as a vegetable, zucchini is botanically a summer squash and is harvested while still immature, when its flesh is tender and its seeds remain delicate. French cooks prize this youthful stage, when zucchini is at its sweetest and most adaptable.
Today, zucchini serves as a cornerstone of summer French cooking, appearing grilled, sautéed, stuffed, baked into gratins, or folded into vegetable stews. It is one of the defining ingredients of the season.
At the market
Look for zucchini that feel firm and heavy for their size, with smooth, glossy skin free of soft spots or wrinkles. Smaller specimens are generally more tender and flavorful than oversized ones.
While the familiar dark green variety is the most common, French markets often offer pale green, striped, or yellow zucchini as well. All can be used interchangeably in most recipes.
Because zucchini is harvested throughout the summer, it is widely available from late spring through early autumn, reaching its peak during the hottest months of the year.
In the French kitchen
Zucchini requires very little preparation.
Wash thoroughly and trim the stem and blossom ends. Peeling is generally unnecessary, as the skin is tender and contributes both color and flavor.
Depending on the recipe, zucchini may be sliced into rounds, cut into half-moons, diced into cubes, shaved into ribbons, or split lengthwise for grilling and roasting.
One of the most important considerations when cooking zucchini is moisture. Because it contains a high percentage of water, overcrowding a pan can cause it to steam rather than brown. French cooks often use high heat and relatively short cooking times to preserve texture and encourage caramelization.
A place at the summer table
Zucchini's greatest strength may be its ability to bring other ingredients together. It softens the acidity of tomatoes, complements the richness of olive oil, and provides substance without heaviness.
This quality makes it indispensable to summer cooking, when meals often emphasize freshness, seasonality, and simplicity.
Whether folded into a rustic vegetable stew, grilled alongside other market vegetables, or served as part of a leisurely outdoor meal, zucchini remains one of the defining ingredients of the French summer table.
From the French kitchen
In France, very small zucchini are often considered the most desirable. Their flesh is firmer, their seeds are barely developed, and their flavor is noticeably sweeter than that of larger specimens. Many market shoppers will pass over oversized zucchini in favor of smaller ones harvested just a few days earlier.
