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Zucchini, also known as courgette in some countries, is a type of summer squash that is typically harvested when it is still immature, usually about 6 to 8 inches in length. It belongs to the species Cucurbita pepo and is a member of the gourd family, which includes other squashes and pumpkins.

Here are some key characteristics and details about zucchini:


  • Shape and Size: Zucchinis are typically cylindrical and elongated. They can vary in size but are usually around 6 to 8 inches long when harvested.
  • Color: The skin of a zucchini is smooth and can range from dark green to light green, often with lighter speckles or stripes. There are also yellow varieties.
  • Flesh: The flesh is pale greenish-white, firm, and crisp when raw, becoming tender when cooked.

Taste and Culinary Uses

  • Flavor: Zucchini has a mild, slightly sweet flavor, making it versatile in both savory and sweet dishes.
  • Uses: It can be eaten raw, cooked, baked, grilled, steamed, or sautéed. It is often used in salads, soups, stir-fries, casseroles, and even in baked goods like zucchini bread and muffins. Zucchini noodles, or "zoodles," are a popular low-carb alternative to pasta.

Nutritional Value

  • Low in Calories: Zucchini is low in calories, making it a good choice for weight management.
  • Rich in Nutrients: It provides a good amount of vitamins A and C, potassium, and dietary fiber. It also contains antioxidants and is a source of hydration due to its high water content.

Growing and Harvesting

  • Growth: Zucchini plants are typically bushy and have large leaves. They produce yellow flowers, which are also edible.
  • Harvesting: Zucchini grows quickly and can be harvested multiple times throughout the growing season. It's best picked when young and tender to avoid developing tough seeds and skin.



  • Fresh: Zucchini should be stored in a cool, dry place or refrigerated, where it can last for about one to two weeks.
  • Preservation: It can also be frozen, pickled, or canned for longer storage.

Zucchini 5Kg

9,49 €Preis
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