Green zucchini

Green zucchini, also known as courgette in several countries, is a variety of summer squash belonging to the cucurbit family. It is characterized by its elongated shape and its bright green skin, although there are also varieties with lighter or even yellow tones.

The green zucchini is native to Central and North America, although its cultivation and consumption has spread widely throughout the world, especially in Mediterranean and Latin American cuisine.

This ingredient is highly valued in gastronomy for its mild and slightly sweet flavor, in addition to its versatility: it can be eaten raw in salads, sautéed, baked, grilled, or in soups and stews. It is a low-calorie food, rich in water, fiber, vitamins (such as vitamin C and vitamin A) and minerals (such as potassium and magnesium), making it a healthy choice for balanced diets.

In different Spanish-speaking countries, green zucchini may have alternative names such as zapallito verde (Argentina, Uruguay), calabacita (Mexico), or simply zucchini in regions where the Italian term has been adopted.

In summary, green zucchini is a fresh and nutritious ingredient ideal for a wide variety of recipes, from main dishes to side dishes and salads.