Golden zucchini grown in the Netherlands for sale in a supermarket in Montpellier, France, in April 2013.Zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets.Causes include stressed growing conditions, and cross pollination with related species such as cucumbers and ornamental squashes.The plant has three names in English, all of them meaning 'small marrow': zucchini (an Italian loanword), usually used in the plural form even when only one zucchina is meant, courgette (a French loanword), and baby marrow (South African English).[11] The feminine zucchina (plural: zucchine) is also found, and preferred by the Italian-language encyclopedia Treccani, which considers zucchino to be a Tuscan Dialect word.The name courgette is used in British, Hiberno-, Malaysian, New Zealand,[10][13] and South African English.However, the varieties of green, cylindrical squash harvested immature and typically called "zucchini" were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas.A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor.It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés.Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving.In Bulgaria, zucchini may be fried and then served with a dip, made from yogurt, garlic, and dill.In France, zucchini is a key ingredient in ratatouille, a stew of summer vegetable-fruits and vegetables prepared in olive oil and cooked for an extended time over low heat.In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants).Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce.In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra, or with a mixture of rice, herbs, and occasionally minced meat.In Mexico, the flower (known as flor de calabaza) is often cooked in soups or used as a filling for quesadillas.In Russia, Ukraine and other CIS countries, zucchini usually is coated in flour or semolina and then fried or baked in vegetable oil, served with sour cream.The flowers are also used in a cold dish, where they are stuffed with a rice mix with various spices and nuts and stewed.Typical stuffings in the Middle Eastern family of dolma include rice, onions, tomato, and sometimes meat.Members of the plant family Cucurbitaceae, which includes zucchini / marrows, pumpkins and cucumbers, can contain toxins called cucurbitacins.Cultivated cucurbitaceae are bred for low levels of the toxin and are safe to eat.Dry weather or irregular watering can also favor the production of the toxin, which is not destroyed by cooking.[28] Investigators warned that gardeners should not save their own seeds, as reversion to forms containing more poisonous cucurbitacin might occur.One good way to control overabundance is to harvest the flowers, which are an expensive delicacy in markets because of the difficulty in storing and transporting them.This is due to an insufficient number of pollen grains delivered to the female flower.Closely related to zucchini are Lebanese summer squash or kusa (not to be confused with cushaw), but they often are lighter green or even white.Various varieties of round zucchinis are grown in different countries under different names, such as "Tondo di Piacenza" in Italy, “Qarabaghli” in Malta[30] and "Ronde de Nice" in France.[32] White zucchini (summer squash) is sometimes seen as a mutation and can appear on the same plant as its green counterpart. .

Zucchini History

Botanically Zucchini is a fruit, but it is treated as a vegetable in a culinary context and is often cooked and prepared into savory meals.They can produce significant yield which can sometimes be overwhelming and because of that farmer try to control production by harvesting flowers which can again be sold for high prices because they are considered delicatessen.The simplest recipe can be made by cutting it with its skin on and, quick cooking it with butter or olive oil and some herbs.“Ratatouille” is a French cuisine prepared with zucchini and summer fruits and vegetables by cooking them in oil and served alone or as a side dish.Pancakes made from shredded zucchini, flour, and eggs, lightly fried in olive oil and eaten with yogurt are a popular dish in Turkey called “ mücver.”.In Bulgarian, zucchini is prepared as a snack by frying them and serving with a dip, made from yogurt, garlic, and dill. .

Where Does Zucchini Come From

This vegetable grows above ground on the zucchini plant, sometimes called a vine.The plant from which the zucchini was cultivated originated in the Americas.However, it was originally cultivated in Italy long after the original plant had been taken to Europe.The earliest squash, which is an ancestor of the zucchini, is believed to be around 10,000 years old. .

The history of Zucchini

When European explorers came to the America's squash was one of the 3 major foods the native Indians used, along with beans and corn.Squash seeds have been found in Archeological digs in Mexico, that date back to between 9000 and 4000 B.C.Columbus brought squash seeds back to Europe in his explorations.The Zucchini as we know it however wasn't used in this form probably until the late 1800's, In Italy probably near Milan, because many of the early varieties are named after nearby cities.The zucchini is a variety of what is called Summer Squash which includes Crooknecks and Patty Pan (that is on your right).Some restaurants in Rome specialize in deep-frying the flowers, known as fiori di zucca.In France zucchini is a key ingredient in ratatouille, a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat.In the Levant, zucchini is stuffed with minced meat and rice plus herbs and spices and steamed.In Greece, zucchini is usually fried or boiled with other fruits (often green chili peppers and eggplants).Zucchini is also often stuffed with minced meat, rice and herbs and served with avgolemono sauce.In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs and occasionally minced meat.In Bulgaria, zucchini are fried and then served with a dip, made from yoghurt, garlic and dill.Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yoghurt, flour and dill.In Egypt, zucchini are cooked with tomato sauce, garlic and onions.In Spain, zucchini (calabacín in Spanish) is a core ingredient of pisto.You can stuff them, top pizzas, and quesadillas, fry them tempura style, and use them in soups.This is due to an insufficient number of pollen grains delivered to the female flower.Grated zucchini goes well in muffins or bread to give it body and extra vitamins.Also tools and resources, that you can use to find information on different food and their origins Just sign up here and you will get your first lesson instantly. .

Zucchini: Its History and Uses Historic Geneva

I have been offered this long green summer squash from almost everyone I know who has a garden.I don’t dislike Zucchini; it is a relatively innocuous vegetable.So, what is the history behind this very abundant vegetable?Botanically zucchini is a fruit (fruit develops from the flower of a plant and a vegetable is any other part of the plant that is edible such as stems, roots and leaves), but for cooking and eating purposes it is treated as a vegetable and usually served in hot and savory dishes.Apparently, one lemon tree could provide its owner with all the lemonade, lemon wedges, lemon pie, lemon cake, lemon cookies, lemon cheesecake, lemon muffins, and savory dishes like Chicken French.Since a lot of their neighbors also had lemon trees, they could not give the fruit away.The solution there was to leave lemons on car bumpers and bicycle baskets in shopping plaza parking lots. .

Zucchini Definition & Meaning

Spaghetti, ravioli, tortellini, and fettuccini grace not only our dinner tables but our dictionaries, which show that English speakers normally treat these terms as mass (that is, uncountable) nouns rather than as plurals.Jokingly, we occasionally acknowledge Italian grammar, as by claiming to pick up one thin “spaghetto” or a puffy “raviolo.” Zucchini, however, is different. .

What Does Zucchini Bread Taste Like? – Prepared Cooks

There are several recipes for zucchini bread.What does zucchini bread taste like?Zucchini bread tastes like the combination of spices you mix into the batter.All you get is a mix of spices, sugar, vanilla, chocolate, or whatever has gone into the batter.The recipe used to prepare zucchini bread plays a large part in how it tastes.It doesn’t lack minerals, plant compounds, and vitamins that can be of good to the human body.There are other vitamins like vitamin C, K, B6, and Thiamine.This recipe requires the use of bittersweet chocolate chips, the addition of sour cream in the batter can serve to boost the richness of the bread.Quick bread like most of the zucchini bread recipes out there has to be chemically leavened.Zucchini bread is similar to banana bread, it helps to add bulk to the bread and keeps it moist and soft for a longer period.These natural toxins can be caused by dry weather and lack of water.The presence of this toxin in zucchini can make your zucchini bread bitter. .

Where does the word zucchini originate from

Summer squashes, and all zucchini varieties, are native to the Americas and belong to the family of curcurbita.They are native to Central America and Mexico and are grown throughout the United States during the warm, frost free seasons.The best substitutes for Zucchini are squash, cucumber, eggplant, carrots, apple, celery, beetroot, parsley, green pepper, and sweet potato.While oxalates are produced naturally in the body, excessive amounts can crystallize, leading to kidney stones.Like other types of squash, zucchini grows in the ground from a vine-like plant that resembles a bush with thick leaves.Golden zucchini produced in the Netherlands for sale in a supermarket in Montpellier, France, in April 2013.Zucchini is the plural of zucchino, a diminutive of zucca, Italian for “pumpkin” or “squash”. .

All About Zucchini: History, Health Benefits, Cooking Tips, And More

There’s a lot to look forward to as summer quickly approaches: more time spent outdoors, free vitamin D, and the abundance of seasonal fruits and vegetables.At any summertime farmers market, you’ll be sure to come across the long, green (or sometimes yellow and orange) vegetable that looks strikingly similar to a cucumber.Zucchini is a summer squash that’s technically a fruit because it comes from a flowering plant, but in the culinary world it’s referred to as a vegetable.In addition to the vegetable itself, its name is also borrowed from Italy, where the plant is called “zucchina,” which comes from “zucca” meaning a gourd, pumpkin, or squash.According to the Produce for Better Health Foundation, the best zucchini are the ones that are a tad prickly with shiny, firm skin that's free of cuts and bruises.Once the veggie makes it into your kitchen, it stays freshest the longest if it’s kept in a plastic bag, tightly wrapped in the refrigerator. .


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