Zucchini / Zucchina

Kew records Cucurbita pepo as an accepted species and describes its native range as a cultigen associated with Mexico. The species has been cultivated for edible fruits for thousands of years and includes many squash, marrow, pumpkin and zucchini forms.

In Italy, zucchini became a foundational ingredient because it responds well to olive oil, herbs, garlic, tomato, cheese, eggs, pasta and gentle frying. Both the fruit and the blossom are important: young zucchini are used whole, while fiori di zucca may be stuffed, battered, fried or folded into risotto and pasta.

For professional scapece, slice zucchini evenly, reduce surface moisture when practical, fry until lightly colored, drain thoroughly, then season while still receptive to flavor. Vinegar provides acidity; mint gives lift and freshness. The preparation can be served warm, room temperature or chilled depending on the dish and service style.

Zucchini blossoms are delicate and highly perishable. They can be stuffed with ricotta, mozzarella, herbs or anchovy, lightly battered and fried, or used in pasta, risotto, frittata and garnishes. Handle them with minimal pressure and use as soon as possible after receiving.

• Storage: Refrigerated produce zone.
• Handling: Avoid stacking excessive weight on the fruit; the skin scratches easily.
• Washing: Rinse before production, then dry thoroughly when frying or grilling.
• Trim loss: Usually low for young zucchini because the skin is edible.
• Production: Cut close to cooking or service when possible to limit moisture loss and oxidation.

USDA FoodData Central includes raw green zucchini with skin as a Foundation Food and, in its recent update log, lists added Vitamin C and folate data for this item. As with all produce, exact values vary with cultivar, maturity and preparation.