Zucchini (unit)

Please order your product list by WhatsApp (506) 63400176
At the moment we do not offer you the online shopping cart service. Very soon it will be at your service.
 
The zucchini is a summer squash, of Mesoamerican origin, which is usually harvested when still immature at about 15 to 25 cm. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In South Africa, a zucchini is known as a baby marrow.
 
In a culinary context, the zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.
 
When used for food, zucchini are usually picked when under 20 cm (8 in) in length, when the seeds are still soft and immature. Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Zucchini can also be baked into a bread similar to banana bread or incorporated into a cake mix similar to carrot cake. 
 
In Bulgaria, zucchini may be fried and then served with a dip, made from yogurt, garlic, and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour, and dill.
In Egypt, zucchini may be cooked with tomato sauce, garlic, and onions. In France, zucchini is a key ingredient in ratatouille, a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell peppers in a dish called courgette farcie (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an hors d'œuvre or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs, and occasionally minced meat. They are then deep-fried or baked in the oven with tomato sauce. In Italy, zucchini is served in a variety of ways: fried, baked, boiled, or deep fried, alone or in combination with other ingredients. At home and in some restaurants, it is possible to eat the flowers, as well, deep-fried, known as fiori di zucca (cf. Pumpkin flower fritter). In Levantine countries, zucchini is stuffed with minced meat and rice plus herbs and spices. The dish, called محشي (mahshi), is then boiled in tomato based sauce, commonly cooked with ورق دوالي (warak enab; stuffed grape leaves). Zucchini is also used in various kinds of stew. Stews that have low salinity are favorable in such cooking. In Mexico, the flower (known as flor de calabaza) is often cooked in soups or used as a filling for quesadillas. The fruit is used in stews, soups (i.e. caldo de res, de pollo, or de pescado, mole de olla, etc.) and other preparations. The flower, as well as the fruit, is eaten often throughout Latin America. In Turkey, zucchini is the main ingredient in the popular dish mücver, or "zucchini pancakes", made from shredded zucchini, flour, and eggs, lightly fried in olive oil and eaten with yogurt. They are also often used in kebabs along with various meats. In 2005, a poll of 2,000 people revealed it to be Britain's 10th favorite culinary vegetable.