Description

Zucchini is a squash that has become very popular. It belongs to the cucumber and melon family. It looks like a ridged cucumber and contains numerous seeds inside. It is available in different colors like yellow, light green and dark green. It is grown all through the year and is harvested when immature so that the rind is tender and edible. Although zucchini is botanically a fruit, it is considered as a vegetable. Zucchini was a summer squash grown first in Italy, whose cultivation spread to America. Then, the Europeans who colonized America brought the vegetable back and cultivated it again. The word zucchini comes from the Italian word, zucchino, meaning small squash. The texture of Zucchini is soft and its peel is crunchy. It is harvested when it’s below 8 inches (20cm) in length and the seeds are soft. A fully developed zucchini grows three feet long and contains excess fiber. It is available best in the months of May and July. All the parts of this vegetable are edible, including the flesh, skin, and seeds. At present, the largest producers of Zucchini are Japan, China, Italy, Romania, Egypt, Turkey, and Argentina.

Health benefits

• Zucchini is rich in water and fiber, both aid good digestion and lower the risk of constipation and gut disorders.⁽¹⁾
• The fiber in it may increase insulin sensitivity and regulate blood sugar levels, thus preventing type 2 diabetes.⁽¹⁾
• It is rich in minerals like manganese, and vitamins like A and C which help in healthy vision and prevent age-related eye deterioration.⁽¹⁾

Selection Guide

Select Zucchini that are not longer than six inches, and one to two inches in diameter. It should have a firm, shiny skin, free of cuts and blemishes. It is best to have an inch of stem attached.