features
Zucchini, a vegetable from the Cucurbitaceae family, are the symbol of summer cuisine and the Mediterranean diet.
It is native to the American continent, after the discovery of the New World, these vegetables gradually spread to Europe and the rest of the world, undergoing a selection to adapt to local climates and tastes.
Zucchini plants can cover the ground or be climbing, if they are arranged like a palisade, which saves space and improves aeration. In professional production, crops are often grown under cover to anticipate the season, or in open fields that cover vast tracts of land. The entire cycle is rather short (from June to October), which gives rise to the high productivity of zucchini: one plant can produce several kilos of fruit over the course of the season.
Easy to cook, low in calories and rich in micronutrients, everyone likes zucchini. In addition, they can be prepared in a wide range of ways: raw, in a pan, au gratin, stuffed, as a dessert, etc. They represent an interesting nutritional resource, especially because of their high water, fiber and mineral content.
Classic green zucchini, yellow, round or trumpet, there are a multitude of
