Zucchini: A Summer Cucurbit

The zucchini – «zucca» means pumpkin in Italian – was cultivated from the garden squash originally native to America.

In Switzerland, it has only been on the menu for around 50 years.

From South America to Switzerland

It did reach Europe from South America as early as the 15th to 17th centuries. However, it was not until the 1970s that Italian migrant workers brought the zucchini to Switzerland.

There are various types of zucchini that look very different from one another: from single-coloured green or yellow to striped, elongated and round varieties. The zucchini does not like cold weather, grows in Central European climates during summer, and is available fresh from the field in Switzerland from May to October. Swiss people eat over 3 kilograms of zucchini per person per year – making it one of the 10 most consumed vegetables in Switzerland.

Versatile and Healthy

The zucchini consists largely of water and accordingly scores points for its low calorie content. It contains few carbohydrates, fats and proteins, but is rich in vitamins and minerals: in addition to vitamins A, B6, C and E, the zucchini also provides potassium, magnesium and phosphorus.

The zucchini is versatile in its uses and can be eaten raw, boiled, grilled or fried, and pairs exceptionally well with other Mediterranean vegetables such as peppers, aubergines or tomatoes. However, the zucchini should only be salted after cooking in order to keep it nice and crisp. Learn more about plant-based nutrition here.

The very large yellow blossoms are also suitable for consumption and are considered a delicacy: depending on the recipe, zucchini flowers are stuffed or deep-fried. Vegetable producers grow the blossoms on a very small scale in Switzerland. You can find more interesting articles in our category Education.

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