zucchine

Zucchine are a summer squash from the species Cucurbita pepo, grown for their tender fruits harvested when immature. They are typically green-skinned, though yellow varieties are common, and can be cylindrical or, less frequently, round. The plural zucchine comes from Italian; the singular is zucchina, derived from zucca (pumpkin) with a diminutive suffix.

Zucchine are cultivated as warm-season annuals and require full sun and well-drained soil. Plants can be bush-type or vining and produce edible flowers as well as fruits. Fruits are usually harvested when they reach about 15–25 centimeters in length to ensure tenderness and quality; frequent picking encourages continued production. They can be susceptible to pests and diseases common to cucurbits, such as powdery mildew and various beetles.

Culinary use and nutrition: Zucchine are versatile in cooking and can be eaten raw in salads or cooked by sautéing, grilling, steaming, roasting, or stuffing. They pair with garlic, olive oil, herbs, and other vegetables, and are a staple in Mediterranean and broader European cuisines. Nutritionally, zucchine are low in calories and provide vitamin C, potassium, and dietary fiber, with little fat. The skin is edible, and younger fruits have more tender skin.

Storage and seasonality: In temperate regions, zucchine are most abundant in summer. They keep best refrigerated in a perforated bag and, for best quality, should be used within several days.