Zucchini: summer recipes and vacuum‑preservation guide

Vacuum‑sealing is presented as an effective way to keep summer vegetables such as zucchini, eggplant, peppers, green beans, carrots, corn and cherry tomatoes fresh for longer, reducing waste and freeing fridge or freezer space. The guide advises cleaning, drying and, for firmer vegetables, blanching before sealing, and notes that very watery produce should be cooked before storage.

A complementary recipe shows how to turn zucchini into flavorful rolls using ricotta, smoked scamorza and cooked ham (or a vegetarian version with sun‑dried tomatoes). The zucchinis are sliced, briefly grilled, then filled, rolled, topped with breadcrumbs and Parmesan, baked at 190 °C and finished under the grill for a golden crust.