A new kind of zucchini? Let’s give Zephyr zucchinis a try!
First off, they’re quite attractive with their yellow body and pale green tip. They certainly catch your eye in the produce section. The Zephyr is a type of « club » zucchini, with a slender body and a distinctly swollen end. This means it’s best to harvest them young to get nice slices. But we’re not here to talk about gardening—we’re interested in the taste!
Raw Zephyr Zucchini
It’s truly excellent—very crunchy, even though mine weren’t the freshest. It has a fresh, nutty flavor with a hint of lemon, fruity but without the acidity.
Try it as zucchini spaghetti with just a light vinaigrette, a drizzle of olive oil, and a sprinkle of sea salt. It’s delicious! (See our article on how to make zucchini spaghetti.)
Cooked Zephyr Zucchini
We tested it by quickly sautéing thick slices in a little olive oil. The result is less unique but still very good, somewhat similar to yellow zucchini but with a more pronounced flavor. It added a burst of color and taste to our plate in a recipe with turbot and black rice.
In Conclusion?
A flawless zucchini! Don’t hesitate to buy it if you find it in stores or plant it if you have a garden.