Zucchini

Zucchini is one of the most unpredictable vegetables in the market. Some weeks it gets so expensive that people stop buying it altogether. Then prices drop suddenly, sometimes within just a couple of weeks. Even then, demand is slow to return. Over time, many learned to avoid zucchini because it has a reputation for being pricey. When the price finally goes down, that hesitation lingers.

What makes this a bit ironic is how versatile zucchini actually is.

It works across cuisines and cooking styles. You can sauté it, stir-fry it, grill it, roast it, add it to soups, stews, noodles, omelets, or even bake it into bread. It absorbs flavors easily, cooks quickly, and holds its shape better than many softer vegetables. In Asian cooking, especially Korean cuisine, zucchini is known as aehobak. It’s used as an everyday vegetable, not something special or occasional. It shows up in soups, pan-fried as jeon, added to stews like doenjang jjigae, or simply sautéed with garlic and sesame oil.

This batch is good-quality zucchini, offered at a price that doesn’t come around often.

₱299 for 4 kilos