It seems like two out of every three or so zucchini I buy in CH (Coop/Migros) is bitter—including both bio and regular kinds, and even in frozen vegetables medleys containing zucchini. Is this a seasonal or regional issue or a general gamble with zucchini? I understand the bitterness is due to a (usually benign) toxin called Cucurbitacin, but mostly want to know if others have had this experience and any tips for avoiding it.
People have died from it. I've never had any bad courgettes.
The best solution would be to buy in-season vegetables. Even when they're not bitter, they still taste horrible imho. Winter zucchini probably come from southern spain and morocco in most of europe but I have to be honest I'm not familiar with bitter zucchini I defo would not eat. In the summer they are just fine.
I would apply same tricks as with cucumbers, you draw the water out of them with salt for a couple of hours and then wash away.
I found this indian trick on the internet you could give it a shot too even though it's with cucumbers https://www.youtube.com/watch?v=LkMI...ture=emb_title
I agree, season vegetables are always better. The few times I experienced bitter zucchini were when I ate them too long after having bought them. Bitterness increases with storage time. Make sure you buy them as fresh as possible, and eat them rapidly.
1. I have never had a bitter zucchini (if it's not already rotten). I still touch them and buy only the firm ones. Btw zucchini is one of the easiest vegs to grow so I do not see how there could be anything wrong with them. Btw. I just ate pasta with zucchini and fresh cheese half an hour ago, everything from local migros, nothing was bitter.
2. cucumber: you cut away the bitter part (where it connects to plant) away. But again, buy firm ones.
3. you use salt to get the water out from both zucchini and cucumber. They are not bitter. And even than, half an hour is maximum.
4. btw just to add: The bitterness has been bred also out of aubergines, so there is no need to salt them anymore.
And one of the prettiest. The flowers are stunning and also edible. I'm planting two varieties this year, one being Black Beauty, and they can easily be grown in a large pot on a balcony.