It’s the big season for these cucurbits: zucchini overflows the stalls of our market gardeners and our gardens.
Rich in benefits for our health, sip of water, zucchini do not have much taste, so they have to be cooked
Prepared in lasagna, in the form of cannelloni or in velouté, Jean-Luc Bonnet, the chef of “Food Time” gives us all its secrets to give it back the place it deserves on our plates and some pep.