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A vital ingredient in the famous Provençal ratatouille, zucchini come in all shapes and sizes. But from April through September, the violin, or trumpet, zucchini grown in the south of France and northern Italy is the preferred choice among chefs for its flower, which can be stuffed with a soft cheese and fried. Violin zucchini also can be eaten raw, thinly sliced and marinated in aged balsamic vinegar.
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