Zucchini

The zucchini (Cucurbita pepo) is a summer squash, a vibrant green vegetable typically harvested while immature, before the seeds fully develop. Known for its mild, slightly sweet flavor and tender texture, zucchini is versatile in culinary applications, suitable for both raw and cooked preparations. It's a rich source of vitamins, particularly vitamin C and vitamin A, along with manganese and antioxidants. zucchini is a relatively low-calorie food and is easy to grow in home gardens, often producing abundant yields during the summer months. It's a staple ingredient in many cuisines worldwide, incorporated into everything from savory dishes like ratatouille to sweet treats like zucchini bread. It's enjoyed as a grilled side dish, stuffed and baked, or incorporated into salads, pasta sauces, and even fritters. Its quick-cooking nature and adaptability make it a popular choice among chefs and home cooks.

Zucchini meaning with examples

• The farmer's market offered an array of fresh produce, including beautiful, long green zucchinis, perfect for grilling. I planned to make a summer pasta dish with grilled zucchini and fresh herbs, a simple yet satisfying meal for a warm evening. The aroma of the cooking zucchini and garlic filled the kitchen as it softened. The zucchini added a delicate flavor to the pasta.
• I decided to experiment with my garden's abundant zucchini crop by baking a zucchini bread. I grated the zucchini and incorporated it into the batter with cinnamon and other spices. The zucchini added moisture to the bread, making it incredibly soft and flavorful. The result was a delicious, slightly sweet loaf perfect for breakfast or a snack.
• Chef Ramirez prepared a ratatouille featuring sautéed zucchini, eggplant, tomatoes, and bell peppers. He carefully diced the zucchini and cooked it until slightly tender and slightly caramelized. The ratatouille was served over creamy polenta. The savory flavors of the zucchini were balanced by the other vegetables, offering an excellent meal.
• For a quick and healthy side dish, I spiralized the zucchini into noodles, or 'zoodles', and tossed them with pesto. These 'zoodles' served as a perfect replacement for traditional pasta. The zucchini provided a fresh, low-carb alternative. This method made it very easy to serve the zucchini.
• The restaurant’s appetizer menu featured fried zucchini sticks served with a creamy dipping sauce. The zucchini sticks were breaded and deep-fried to a golden crisp. The zucchini held up well in the oil without being burnt. The crispiness paired perfectly with the soft interior of the zucchini.