We pick zucchini very young, the size of a larger cucumber. Then it is seedless.
And we eat it in many ways - slices fried in a pan in breadcrumbs and eggs, slices fried in pancake batter, we make leccho. When we want to make zucchini stuffed with meat and baked in the oven, we choose larger pieces.
We also prepare leccho in jars for the future.
So nothing is wasted
