Zucchini, Long from Italy

Zucchini, also called “Courgette” in some parts of the world, is believed to have been first cultivated up to 10,000 years ago. Harvested young to ensure a thin skin, tender seeds, and optimal sweetness, this zucchini brings the authentic taste of the Italian countryside straight to your kitchen 
 

Because of its tender texture and low moisture, Long Italian Zucchini cooks in minutes. Here are three lightning-fast ways to prepare it:

• Sautéed with Garlic & Mint : Slice into thin coins or half-moons. Flash-fry in a hot skillet with olive oil and crushed garlic for 3-4 minutes until lightly charred. Toss with fresh mint, a squeeze of lemon juice, and sea salt.
• Pan-Seared Ribbons : Use a vegetable peeler to shave the zucchini into long, thin ribbons. Flash-sauté in butter or olive oil for just 60 to 90 seconds until glossy. Top with grated Parmesan and cracked black pepper.
• Quick Grilled Spears : Slice lengthwise into quarters. Brush with olive oil, salt, and dried oregano. Sear on a hot grill pan or barbecue for 2–3 minutes per side until prominent grill marks appear.

 Storage: Store unwashed in the crisper drawer for up to 4–5 days. Keep dry to maintain crispness.