Recipies with zucchini
|Beef and Vegetable Kebabs||Easy||121.4||Cabernet-Sauvignon||Saveurs du Monde|
|Beef Minestrone Soup, my way!||Easy||39.7||Zinfandel||Saveurs du Monde|
|Bohemian Fondue||Easy||0||Saveurs du Monde|
|Braised Zucchini - Tsjau jie gwa||Easy||116.4||Merlot||Saveurs du Monde|
|Carp Fillet Poached in Menetou Wine with Spiced Brunoise Vegetables||Easy||157.2||Chardonnay||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Italian for "small gourd"
It seems the zucchini was born in Italy sometime in the 18th century. A member of the Cucurbitaceae family (like other squash), zucchini are long and cylindrical and have a thin freckled skin. This kind of squash is often grown for its yellow flowers, used before they develop fruit. It’s found in green, yellow, yellow-striped or marbled varieties.
Zucchini are generally picked when immature, though it’s not unusual to find squash weighing several pounds.