ZUCCHINI
ORIGINS
Native to southern Asia (Himalayan area) and Central America (Mexico), the zucchini (Cucurbita pepo) began to spread through Europe in the 16th century, and today is grown on all continents.

ZUCCHINI CULTIVATION
In Italy, zucchini is cultivated over a surface area of over 10,000 hectares, providing a production of around 350,000 tons.
The most important regions for this vegetable are Sicily (which produces 19% of the national harvest), Latium (18%), Apulia (10%), Venetia (7%), Campania (6%), Calabria (5%) Emilia-Romagna (4%) and Lombardy (3.5%).
A number of local varieties are grown, including the Naples stripe, Italian stripe, Florentine long, Bari stripe, Apulian grooved and a few hybrids such as the Diamant, President and Seneca.

THE ZUCCHINI CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF ZUCCHINI
Belonging to the Cucurbits family, the zucchini is an herbaceous species with an annual biological cycle.
The posture and development of its angular stalk varies according to the variety (dwarf or bushy and crawling).
While the zucchini is quite adaptable, it prefers slightly acidic soils rich with organic substance. Loose earth is preferable for precocious crops.

CONSUMPTION AND STORAGE
Over 90% water, the zucchini is a refreshing, light vegetable that is easy to digest. It is also emollient and diuretic, and helps regularize intestinal functions.
Its pulp is used in cosmetics as an ingredient of masques for dry or dehydrated skin.
Available on the market from spring through fall, zucchini can be consumed cooked or raw, and its easy digestibility make it especially suitable for convalescents and the elderly.
In addition to making a fresh addition to salads, zucchini can be braised, fried, prepared au gratin or used as an ingredient in flans and soups.
Zucchini may be stored for 15-20 days at 2-4 °C and a relative humidity of 90-95%.


NUTRITIONAL AND ENERGY INFORMATION FOR ZUCCHINI
(100 grams of product)

Edible part 88 % Water 93.6 g Proteins 1.3 g Lipids 0.1 g Glucides 1.4 g Fiber 1.3 g Energy 11 kcal

Sodium 0 mg Potassium 0 mg Iron 0.5 mg Calcium 21 mg Phosphorus 65 mg Niacin 0.7 mg Vitamin C 11 mg

Source: National Nutrition Institute

RECIPE

Zucchini Mold

Ingredients for 4 people: 800 g zucchini, 1 egg + 1 yolk, 50 g flour, 1 carrot, 1 onion, 3 dl milk, 50 g Parmesan cheese, 4 tablespoons extra-virgin olive oil, a few leaves of basil, parsley, thyme, salt and pepper.

After trimming, washing and cutting the zucchini into round slices, set one aside and combine the rest with the sliced onion; sauté in the oil for around 20 minutes, adding a little water if necessary. Meanwhile, toast the flower, then remove from heat and add the milk slowly, stirring constantly. Return to heat and bring to a boil. Continue cooking for a couple of minutes, then remove from heat. Add the eggs (beaten with a fork), then add the zucchini, cheese and herbs, stirring gently. Use the slices of the remaining zucchini to line the bottom of a plum cake mold, adding a few slices of carrot. Pour the mixture into the mold and bake in a double boiler at 180 °C (preheated oven) for approximately one hour.

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