The History of Zucchini

At any summertime, at a 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.

However, unlike a cucumber, it’s usually served cooked, but can also be enjoyed raw.

Ancestors of zucchini come from Americas. They were native to today's Mexico and the northern parts of South America, since more than 7,000 years ago.

When the European colonization of Americas started, they were brought to Europe where their cultivation began.

Zucchini were developed in Milan in northern Italy. Their name comes from a plural diminutive of an Italian word for squash - “zucca”.

Its other name - “courgette” comes from the French word for this vegetable. Zucchini appeared in North America in the early 20th century, more precisely in the 1920s, probably brought back by Italian immigrants.

It is a high chance that its first place of cultivation was California. Because it appeared relatively recently, its name has no English equivalent and people in the United States, Australia, and Canada use its Italian name. Zucchini is called “baby marrow” in South Africa.

Zucchini loves the temperate climate and is very easy to cultivate there.

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 delicacies.

On the other hand, they require a greater number of bees for pollination. If they are not provided (because pesticides and mosquito sprays are used which kill bees), fruit abortion can occur – a case where a fruit starts growing but withers and dies because not enough pollen grains are delivered to the female flower. To prevent this, farmers resort to hand pollination.

Zucchini is useful as food because they contain folate, potassium, and vitamin A.

As we said, they are harvested while they are young because they have better taste then and their seeds are soft.

One sign that they are fresh is a flower on the stem of the harvested zucchini.

Zucchini can be prepared and eaten raw in salads, or by cooking, steaming, boiling, grilling, stuffing, baking, frying, or as an ingredient in other types of food like soufflé, bread (similarly to banana bread), or a cake mix.

Flowers of zucchini are stuffed, battered and deep fried in a style known as “tempura” – a Japanese dish.

Italian “fiori di zucca” is a variant of the dish.

Mexicans also use it to make soups or as a filling for quesadillas – a corn or a wheat tortilla filled with a savory mixture.

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, summer fruits and vegetables by cooking them in oil and served alone or as a side dish.

Another French dish is “courgette farcie” which is zucchini stuffed with tomatoes or bell peppers.

Fritters 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 Bulgaria, zucchini is prepared as a snack by frying them and serving with a dip, made from yogurt, garlic, and dill.

Egyptians cook zucchini with tomato sauce, garlic, and onions.

Fried Zucchini

Slice the zucchini, enough for your family, and mushrooms, onions and green peppers.

Fry in ¼ cup olive oil and tablespoon butter until tender.

ADD

¼ cup Worcestershire sauce

¼ cup of your favorite Parmesan cheese

Cavender’s Greek Seasoning to your taste.