It’s really hard to replicate the texture and flavor of Greek garden vegetables in the U.S. and elsewhere because farming techniques are different and so is the common attitude toward seasonal foods. In Greece, most people still tailor their diets to what really is in season. Summers are dry, sunny and hot, and vegetables are not over-watered. Greek zucchini, eaten almost always and only in the summer, is crisper, smaller, and more intensely flavored than what I typically find in an American supermarket. So, please, cook this in season, try to find zucchini from a farm that’s nearby, and tweak the frying time as needed if the zucchini is water-logge
Adapted from Ikaria: Lessons on Food, Life & Longevity from the Greek Island Where People Forget to Die