Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Grilled courgettes (a.k.a. zucchini) in oil; perfect for salads and sides and for your antipasti platter and picnics.
Zucchini rounds salted, then slightly dried, then sauteed in olive oil with chile, garlic and mint.
I married an idea of Eugenia Bone's to a recipe of Pam Corbin's and I'm pretty excited. Check it these, tender, garlicky lemon vinaigrette soaked zucchini planks. Useful!
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.