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zucchini

 

Synonym: courgette; botanical name: Cucurbita pepo var. giromontiina


Zucchini

 

Zucchini belong to the squash family. They probably developed from the seeds of squashes that were brought to Europe from Mexico in the 15th century. The name zucchini is derived from the Italian word zucca and means little squash or mini-squash.

Not so long ago, the zucchini was completely unknown in Germany. Today it belongs as a matter of fact to the range of German vegetables. Zucchini are grown chiefly out of doors, as they require less warmth than cucumbers.


Availability


Zucchini are sold in Germany throughout the year. They are in particularly great supply from June to October. In this period domestic zucchini are also available.


Appearance, taste, characteristics


Zucchini resemble cucumbers optically. In addition to the most frequently found green zucchini there are also yellow, white, or spotted varieties. The fruits are 15–20 cm long and somewhat angular. The pulp is white and firm. In the middle are many soft, edible seeds. Zucchini taste neutral to slightly nutty.


Ingredients


100 g contain:

Zucchini,
frisch
Zucchini,
gegart
Energie (kcal)
19
19
Wasser (g)
94
94
Eiweiß (g)
2
2
Fett (g)
< 1
< 1
Kohlenhydrate (g)
2
2
Ballaststoffe (g)
1
1
Vitamin C (mg)
16
9
Vitamin A (RÄ) (µg)
58
58
Folsäure (µg)
48
27
Kalium (mg)
200
167
Natrium (mg)
1
1
Calcium (mg)
30
30
Magnesium (mg)
22
22
Eisen (mg)
1,5
1,4



Harmful substances


The nitrate content of zucchini lies in the medium range at 500–1000 mg/kg.


Quality criteria, optimal storage conditions


You should not buy soft, shrivelled or spotted zucchini. Small, light-weight fruits are preferable and taste best.

Zucchini are one of the vegetables sensitive to cold. They should not be stored at temperatures below 10°C. Properly stored, they can keep for up to 3 weeks.


Form of consumption, use, processing, practical tips for preparation


Zucchini can be eaten raw or cooked. The skin must not be removed; it is sufficient to wash them thoroughly and cut off the ends.

To fill zucchini, first cut them in half lengthwise and them remove the seeds carefully with a spoon.

Zucchini blossoms are also edible. They are considered a delicacy baked, deep-fried, or filled. Zucchini itself can be used in salads, as a side-dish vegetable, filled, or in stews. One of the best-known stews with zucchini is ratatouille.


Seasoning tip


You don't need to be sparing when you season zucchini. Because of their neutral flavour, they are good with almost anything. Herbs from the Mediterranean cuisine are suitable, as are curry, chopped parsley, or dill.

If you want to read more about the family to which zucchini belongs, the squashes, please click here.

 

 

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  With the website www.the-green-pantry.com the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.


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