Les courgettes d’hiver sont délicieuses. Elles ont le goût de cèpes marinés.

We wait for fresh, juicy zucchini all year long.

But once it’s plentiful, we sometimes run out of ideas for how to use it.

I don’t know about you, but my favorite idea is zucchini sticks (zucchini cut into one-inch sticks), coated in flour, egg, and breadcrumbs, and baked without oil in the oven. They’re crispy and delicious.

Also, read these other zucchini dish ideas:

Until now, I had no idea you could preserve zucchini in jars and enjoy it year-round.

But ever since I tried this recipe, I’ve fallen in love and stopped worrying that we won’t be able to finish our zucchini. Ingredients for 4 liter jars
• 1.5 kg zucchini
• 4 cloves garlic
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons sugar
• 120 ml sunflower oil
• 120 ml 9% vinegar
• 1 chili pepper
• 20 g dill
• 20 g parsley