Zucchini and the squash blossom are fixtures in the Italian summer kitchen. Zucchini are incredibly versatile and are used in everything from antipasti to stews and main courses. Smaller zucchini are the most flavorful. The larger ones tend to bitterness. Buy only what you need. Zucchini don't last long in the fridge. To prepare, wash and dry them and trim off the ends. Baby zucchini are often sold with the yellow zucchini flowers still attached. The flowers should be in good shape with no wilting. The irony is that the flowers are delicate, but taste great when they're dredged in a light egg and flour batter and fried. |
