BABY GREEN ZUCCHINI
The baby green zucchini is a squash that belongs to the species Cucurbita pepo, and comes in many varieties. It is cylindrical in shape, has cream colored, slightly porous, crunchy flesh and shiny green skin – making it an ideal addition to any kitchen.
Jan
Feb
Mar
Apr
May
Jun
July
Aug
Sep
Oct
Nov
Dec
Recipes
Culture
Origin
Nutritional Value
Recipes
Recipes
The flower can be found in agricultural markets and can be prepared in many different ways (boiled, steamed, baked, sautéed, grilled, fried, in wraps and in salads). There are an array of recipes for pairing them perfectly with different cheeses, though they are most often paired with Greek feta cheese.
Culture
Culture
The flower of the Baby green zucchini is edible. The flower is yellow to orange. Its semi porous flesh has a neutral flavor that allows it to blend well with accompanying ingredients and absorb any seasonings and it is used more often in modern cuisine in European countries.
Origin
Origin
All squash have their origins in the Americas, but zucchini was developed in Italy long after its introduction to Europe, sometime in the late 19th century.
Nutritional Value
Nutritional Value
17 calories in 100 grams. Low in calories, no fat or cholesterol content, good source of fiber, which has been shown to help prevent colon cancer. With a 95% water content, vitamin A, vitamin C, potassium, manganese and folic acid, baby green zucchini is a healthy option.
Related Products
YELLOW FRENCH BEANS
PEELED BABY CARROT
FRENCH BEANS
