Product description
Baby zucchini are simply courgettes harvested young and small, when their flesh is at its most tender and their flavour at its sweetest and most delicate. Picked before the seeds and skin mature, they're prized by chefs for their fine texture and pretty appearance.
WHAT MAKES THEM SPECIAL
Their small size means they cook fast and look beautiful — left whole or halved, roasted, grilled or sauteed. They're more delicate and less watery than large zucchini, and the skin and tiny seeds are completely edible. Naturally low in calories and versatile across cuisines.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 17 kcal | — |
| Carbohydrates | 3.1 g | 1% |
| of which sugars | 2.5 g | — |
| Dietary fibre | 1.0 g | 4% |
| Protein | 1.2 g | 2% |
| Total fat | 0.3 g | 0% |
| Vitamin C | 17.9 mg | 20% |
| Potassium | 261 mg | 6% |
| Vitamin B6 | 0.16 mg | 9% |
| Folate | 24 µg | 6% |
*%DV on a 2,000 kcal adult reference diet. Baby zucchini is a young summer squash — naturally low in calories and high in water, with Vitamin C and potassium.
HOW TO STORE
- Store: refrigerate in the crisper drawer for up to 3-4 days (younger = use sooner).
- Keep dry; do not wash until ready to use.
- Look for: firm, glossy, small zucchini, often with the flower still attached.
- No need to peel or deseed.
HOW TO USE
Baby zucchini are tender and quick, perfect for elegant UAE cooking.
- Whole-roasted or grilled (best): toss whole or halved with olive oil, garlic and herbs and roast or grill until just tender - they keep their shape and look beautiful.
- Sauteed: quickly pan-fry whole or sliced with garlic and lemon.
- Salads: shave raw into ribbons with lemon, olive oil and parmesan.
- Stuffed: halve and stuff with cheese or herbs for an elegant starter.
- With the flower: if attached, the courgette flowers can be stuffed and fried.
- Ideal as a refined side or part of a vegetable mezze.
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Sign UpBaby zucchini are courgettes harvested young and small, before the seeds develop and the skin firms up. This makes them extra tender, sweeter and more delicate than full-size zucchini, with very fine texture and less water. Their small size means they cook quickly and look beautiful left whole or halved.Baby zucchini are courgettes harvested young and small, before the seeds develop and the skin firms up. This makes them extra tender, sweeter and more delicate than full-size zucchini, with very fine texture and less water. Their small size means they cook quickly and look beautiful left whole or halved.
They are best treated simply to show off their tenderness. Toss whole or halved with olive oil, garlic and herbs and roast or grill until just tender; quickly saute with lemon; or shave raw into ribbon salads with parmesan. They make an elegant side or part of a vegetable mezze, and need no peeling or deseeding.They are best treated simply to show off their tenderness. Toss whole or halved with olive oil, garlic and herbs and roast or grill until just tender; quickly saute with lemon; or shave raw into ribbon salads with parmesan. They make an elegant side or part of a vegetable mezze, and need no peeling or deseeding.
Keep baby zucchini in the refrigerator crisper drawer, stored dry, and use them within three to four days — because they are young and tender, they are best enjoyed sooner than full-size zucchini. Wash them only just before cooking, and choose firm, glossy ones, sometimes with the courgette flower still attached.Keep baby zucchini in the refrigerator crisper drawer, stored dry, and use them within three to four days — because they are young and tender, they are best enjoyed sooner than full-size zucchini. Wash them only just before cooking, and choose firm, glossy ones, sometimes with the courgette flower still attached.
Yes — if the delicate flowers are still attached, they are edible and considered a delicacy. They can be gently stuffed, for example with soft cheese, then lightly battered and fried, or simply added to dishes. Use them quickly, as the flowers are very perishable and wilt within a day or two.Yes — if the delicate flowers are still attached, they are edible and considered a delicacy. They can be gently stuffed, for example with soft cheese, then lightly battered and fried, or simply added to dishes. Use them quickly, as the flowers are very perishable and wilt within a day or two.
