Summer is here and so is the zucchini season. In the first few years we were living in Tokyo I found that it was not easy to find nice zucchini in Tokyo but then I realized that if in supermarket you have pretty much always the same little zucchini in local farmers market and in the country it’s much easier to find some delicious ones. It started with our friend living in Niigata prefecture and growing their own delicious zucchini, then in Ohara, and now in Koganei. The day before yesterday at Koganei local farmers market (Friday evening at Higashi Koganei station, but I am not sure if it’s every Friday because I usually leave work after the shops have closed) I found beautiful round zucchini yellow and green. The season is short, so we’re eating zucchini almost every day now! (Too bad they don’t sell small zucchini with the flowers, but rather large zucchini) And when it’s not zucchini it’s green beans, since it’s the right season now in Tokyo and around too. 

There are plenty of ways to prepare zucchini and one can never get tired of them. They are nice with rosemary, thyme, basil, mint, curry, roasted, fried, sautéed, stuffed or just steamed. So this week let me introduce a few of my favorite recipes new and classic using zucchini. I hope you like them as much as I do, and if you don’t try s few of my recipes, you may start to like them!