Zucchini is a member of the cucurbit family and comes in a variety of shapes and colors. The best known is the cucumber-like zucchini variety, which is 15 to 20 inches long. It is easy to grow and the harvest is usually very productive.
This is what you should know about zucchini.
The zucchini belongs to the cucurbits and comes in different shapes and colors. The best known is the cucumber-like zucchini variety, which is 15 to 20 centimeters long. The zucchini originated in Central America and reached Europe through immigrants. In the meantime, it is very native, especially in the Mediterranean regions, for example in Spain, Italy and France, but also in Germany, the zucchini grows excellently from June to September, for example in fields and gardens. The zucchini belongs to the cucurbit family. The relationship to the pumpkin is particularly evident when the zucchini is fully grown, when it acquires a thicker skin, larger seeds and firmer flesh. Now the zucchini can be stored into the winter and prepared like a pumpkin. The zucchini has an elongated or roundish shape. It can weigh five kilograms and grow about 20 centimeters long, is dark green or sometimes yellow. Basically, the larger the zucchini, the less flavor the flesh has and it is also more furry. Inside the zucchini are white seeds surrounded by whitish to cream-colored firmer flesh. Since zucchini does not have a gelatinous mass, as is the case with cucumber, the water content is also slightly lower. Nevertheless, the zucchini likewise has very few calories and it is easily digestible. The taste is slightly nutty, but still mild and is well suited to combine the zucchini with many other vegetables. Storage of zucchini, which is available year-round thanks to imports, should be in the refrigerator in the crisper. When fresh, it will keep for three weeks.
Importance for health
Thanks to its few calories and low fat content of less than one percent, zucchini is suitable for those who like to eat healthy but want to stay slim. Diets and a Schonkost are thus optimally supported. The zucchini convinces with further health benefits: It contains a lot of potassium, which is important for various metabolic processes. The magnesium it contains ensures strong muscles. It also promotes the ability to concentrate and mental freshness. The large amount of iron is essential for blood formation. Due to the low carbohydrate content, the easily digestible zucchini is also well suited for diabetics. It also strengthens the immune system, relieves the heart and is diuretic. The intestinal activity is also stimulated. Zucchini is also a good remedy for high blood pressure.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 17 | Fat content 0.3 g |
| Cholesterol 0 mg |
Sodium 8 mg |
| Potassium 261 mg | Carbohydrates 3.1 g |
| Protein 1,2 g |
Vitamin C 17.9 mg |
In addition to the main ingredient water, the low-calorie zucchini contains valuable vitamins such as vitamin C and minerals, for example phosphorus and calcium, which is important for the bones, trace elements such as iron, which plays a significant role in blood formation, and beta-carotene, a precursor of vitamin A, which the body needs for example for vision.
Intolerances and allergies
A zucchini that tastes bitter should not be eaten, because the toxic bitter substances are responsible for the taste, which are not destroyed even by cooking. These can damage the mucous membrane of the stomach and intestines. Especially by crossing with other pumpkin plants or by backcrossing, an increased content of the bitter substances can occur. Consumption may cause vomiting, diarrhea, stomach cramps, increased salivation, headaches, dizziness, etc. Particular caution should be taken with small children, elderly and sick people. Here it can even lead to collapse.
Shopping and kitchen tips
The domestic zucchini can be purchased from July to October. In the remaining months, it comes from imports. When buying should be remembered, the smaller it is, the more delicate flavor.Ideal is a young zucchini, about 15 centimeters long and 100 grams. It should be firm and have a flawless, smooth, matte skin and a fresh, not dried stalk. The skin should barely give when touched. The smaller zucchinis have the most flavor. From 20 centimeters in length, they lose flavor because the core and skin are harder. The zucchini likes it cool, but not too cold. A fresh zucchini can be stored in a plastic bag in the refrigerator (vegetable compartment) for one to two weeks. It is advisable not to store it near tomatoes or fruits such as apples, as it will age faster. When the season is over, zucchini can also be easily frozen. For this purpose, it is best to cut it into pieces and portion it beforehand. The preparation of the zucchini is very simple: it is washed, dabbed dry, the stem and flower base is cut off with a knife and the zucchini is ready for further processing. Depending on the recipe, the zucchini can then be sliced, halved, hollowed or diced.
Preparation tips
The zucchini can be eaten whole, except for the stem end. Even the blossoms are popular to prepare dishes with, for example, stuffed with cream cheese and herbs or rice. The flowers are also a beautiful decoration. For example, zucchini can be stewed, fried, baked, deep-fried or grilled. It is good in casseroles, together with meat, in soups or even stuffed vegetarian as a main dish. It is also often used as a vegetable side dish. As an antipasti, zucchini has always been very popular in the Mediterranean and is an integral part of Mediterranean cuisine. The versatile zucchini tastes very good cold and warm. With somewhat larger zucchinis, the seeds could be harder and should then be removed. To do this, cut the zucchini in half to scrape out the seeds using a spoon. With smaller fruits, on the other hand, the inner life does not bother. Here, an uncomplicated preparation is possible. The great advantage is that the zucchini has no distinctive taste of its own and can therefore be combined well, for example, with other vegetables such as peppers, tomatoes and eggplant, with fresh herbs, with meat, fish or leaf salad. Since the zucchini is low in calories, it may be enjoyed abundantly even during a diet. In terms of seasoning, what tastes good is allowed with zucchini. However, Mediterranean herbs such as oregano and thyme, garlic and cumin go particularly well with the subtle flavor of zucchini. Due to the valuable ingredients, recipes with zucchini are nowadays an indispensable part of the menu. There are no limits to creativity.
