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.

Nutritional Values

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.

Parameter

Temp. 0–2°C (32–36°F)

Shelf Life 7-14 days

Pallet 300-320 Boxes

Relative Humidity 95-100%

Temp. 0–2°C (32–36°F) Shelf Life 7-14 days Pallet 300-320 Boxes Relative Humidity 95-100%


Incredibly Tasty Zucchini

    • 500 g courgettes (zucchini)

    • 2 tablespoons olive oil

    • 2 cloves garlic

    • Salt, to taste

    • Black pepper, to taste

    • 1 tablespoon peppers

    • 1 tablespoon balsamic vinegar

    • 1 tablespoon brown sugar

    • 1 tablespoon sesame seeds

    • Fresh dill, to taste

  • 1. Prepare the courgettes: Wash the courgettes thoroughly and slice them into thin rounds or half-moons.

    2. Heat the olive oil: In a large frying pan, heat 2 tablespoons of olive oil over medium heat.

    3. Sauté the garlic: Finely chop the garlic cloves and add them to the pan. Cook for about 30 seconds until fragrant, being careful not to burn them.

    4. Cook the courgettes: Add the sliced courgettes and sauté for 5–7 minutes, stirring occasionally, until tender and lightly golden.

    5. Season: Sprinkle with salt, black pepper, and the tablespoon of peppers. Stir well to distribute the seasoning evenly.

    6. Prepare the glaze: Add the balsamic vinegar and brown sugar to the pan. Stir gently and cook for another 2–3 minutes until the sugar dissolves and the sauce lightly caramelizes, coating the courgettes.

    7. Add sesame seeds: Sprinkle the sesame seeds over the courgettes and toss gently to combine.

    8. Garnish and serve: Remove from heat, garnish with freshly chopped dill, and serve warm.

    Preparation Time: 10 minutes Cooking Time: 12–15 minutes Total Time: Approximately 25 minutes Servings: 2–3

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Pairs well with: grilled chicken, steak, seafood, rice bowls, or roasted vegetables.

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

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.