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Submitted by on Sep 22, 2021

Summer squash (Cucurbita pepo), often known as zucchini or baby marrow, is a vining herbaceous plant whose fruit are plucked when the immature seeds and epicarp (rind) are still tender and delicious. It is related to, but not identical to, marrow, and its ripe fruit may be termed marrow.

In April 2013, golden zucchini produced in the Netherlands was sold in Montpellier, France.
The golden zucchini is a rich yellow or orange color, while regular zucchini is any shade of green. They may reach over 1 metre (3 feet) in length when fully mature, however they are usually picked at around 15″25 cm (6″10 in).

In botany, the zucchini fruit is a pepo, a berry containing a hardened epicarp (the inflated ovary of the zucchini flower). It is a vegetable generally prepared and served as a savory dish or complement in the kitchen.

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Toxic cucurbitacins may be found in zucchini, making it very bitter and causing severe gastero-enteric disturbances. Stressed growth conditions and cross pollination with similar species like cucumbers and ornamental squashes are among the causes.

Zucchini is descended from squashes domesticated about 7,000 years ago in Mesoamerica, but the zucchini was developed in Milan in the late 1800s.

Zucchini is often harvested under 20 cm (8 in) in length and the seeds are still soft and immature when used for food. Zucchini may grow up to 1 m (40 in) in length when fully mature. Larger ones are frequently fibrous. A zucchini with the blossoms attached indicates a fresh and young fruit, prized for its sweeter flavor.

Zucchini, unlike cucumber, is generally served cooked. Steamed, boiled, grilled, filled and baked, barbecued, fried, or integrated into other dishes like as soufflés, it may be prepared in various ways. Zucchini may also be made into zucchini bread, which is similar to banana bread, or zucchini cake, similar to carrot cake. Its blossoms may be filled and deep-fried, making them a delicacy (e.g., tempura).

Zucchini has a subtle flavor that may be prepared quickly in butter or olive oil, with or without fresh herbs. The skin is not removed. Before serving, quickly frying barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the last minutes of frying when the water has evaporated. Zucchini can be eaten raw in a cold salad, sliced or shredded, or lightly cooked in a hot salad, as in Thai or Vietnamese dishes. Zucchini that are more mature (bigger) work nicely in breads. Spiralize zucchini to produce zucchini noodles that may be used in low-carbohydrate dishes in place of spaghetti.

Fried zucchini was created in Pittsburgh, Pennsylvania, in the United States.

In Bulgaria, Zucchini can be fried and eaten with a dip composed of yogurtgarlic, and dill. Another popular dish is sliced or shredded zucchini coated in an egg, yogurt, flour, and dill combination and baked in the oven.

Zucchini can be prepared with tomato sauce, garlic, and onions in Egypt.

Zucchini is a fundamental component in ratatouille, a stew of summer fruits and vegetables cooked in olive oil over low heat in France for an extended period. The meal, which originated near present-day Nice, is eaten as a side dish or as a main course with bread during lunchtime. In a dish known as courgette farcie, zucchini can be filled with meat or other fruits such as tomatoes or bell peppers (stuffed zucchini).

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