Between the end of summer and the first cool mornings, many still hesitate in front of the stalls: is it too late to fill the basket with this green vegetable that is the star of gratins and pan-fried dishes?
In France, the Ministry of Agriculture reminds on agriculture.gouv.fr that its peak season extends from June to September. The question is less availability than the moment when taste, price and freshness remain there.
Until when can you eat seasonal zucchini in France?
To really enjoy zucchini, the best time is until the end of September. The Provence-Alpes-Côte d’Azur region concentrates most of the field crops. As long as these products arrive on the shelves, we are still dealing with real seasonal zucchini.
Better, in a well-exposed vegetable garden and with a mild late season, the harvest can extend into October. Beyond that, the zucchini still sold are most often from greenhouses or imports, so less really in season.
In supermarkets, zucchini can be found almost all year round. Eating these zucchini out of season remains possible, but the taste will often be blander and the carbon footprint higher than for local summer production.
For a compromise, many consumers reserve field zucchini for pan-fried or salads, and keep imported products for soups or stews.
How to choose and store your end-of-season zucchini
To spot the last beautiful zucchini of the season, aim for firm, smooth and blemish-free vegetables of medium size, around 200 to 300 g. The peduncle should be very green and not dried out.
According to Marmiton, zucchini provides only 15 kcal per 100 g and contains around 95% water, which explains why it dehydrates and softens very quickly.
The Ministry of Agriculture indicates that in the refrigerator, in the vegetable drawer, a zucchini will keep for around three days with a good texture. Storage is actually possible for four to five days in a cool, dry place. In any case, as soon as the skin becomes wrinkled, soft spots or a strong odor appear, it is better to refrain.
Zucchini, freezing and safety: extending the season without risk
To extend the season while still using French zucchini, freezing remains a good anti-waste ally.
The Ministry of Agriculture recommends cutting the zucchini into pieces, blanching them for two minutes in boiling water, then cooling them, draining them well and freezing them in bags. This format is very suitable for soups, ratatouilles and gratins.
A final important benchmark concerns security. The National Health Safety Agency, via Vigil’Anses, recalls that certain cucurbits may contain cucurbitacins, very bitter substances responsible for digestive disorders. If a zucchini tastes unusually bitter, you should stop eating it and throw it away. And this, whether it comes from the vegetable garden or the supermarket, fresh or defrosted.