"Zucchini The zucchini (, American English) or courgette (, British English) is a summer squash which can reach nearly in length, but is usually harvested when still immature at about . A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In South Africa, a zucchini is known as a baby marrow. Along with certain other squashes and pumpkins, the zucchini belongs to the species ""Cucurbita pepo"". It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. In a culinary context, the"
"Squash blossom Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ""Cucurbita"" species, particularly ""Cucurbita pepo"", the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash. Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets. Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination) allows the plant to also produce some fruit (squash). Squash blossoms may be stuffed, battered and fried, or made into soup. The flowers have a subtle flavor, reminiscent of young zucchinis, and can be"
"Zucca (aperitif) Zucca () is a commercial Italian aperitif. Although is the Italian word for ""squash"" or ""pumpkin"", it actually takes its name after Zucca's bar (""Caffè Zucca""), located in the Galleria Vittorio Emanuele II in Milan. Its base ingredient is in fact rhubarb (hence its longer name ""Rabarbaro Zucca""), also combined with zest, cardamom seeds and other curative herbs. The liqueur has a delicate and pleasant bittersweet taste and is often mixed with soda water and ice. Zucca is closely related to other traditional Italian aperitifs, such as Campari, Punt e Mes, and Cynar, as it is relatively light,"
"Aehobak Aehobak (), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ""Cucurbita pepo"", aehobak belongs to the species ""Cucurbita moschata"". Commonly used in Korean cuisine, an ""aehobak"" has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'. In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into ""buchimgae"" or sliced and egg-washed as ""jeon""."
"Tromboncino (squash) Tromboncino (), also known as zucchetta (), is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of ""Cucurbita pepo"", tromboncino is a cultivar of ""Cucurbita moschata"". The vining growth habit is similar to many winter squashes, but unlike most other summer squash. It is more tolerant to some common summer squash pests, including squash vine borer, squash bugs, and powdery mildew, than the more commonly grown, bushy, ""C. pepo"" summer squash cultivars. The plants are slower to start producing than some ""C. pepo"" types. The fruit color is"
"long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated. Spaghetti squash plants may cross-pollinate with zucchini plants. Spaghetti squash Spaghetti squash or vegetable spaghetti, is a group of cultivars of ""Cucurbita pepo"" subsp. ""pepo"". They can come in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds and when raw, the flesh is solid and similar to other"
"usually pale green, fading to beige upon maturity, and it is picked around one foot long for summer squash. It is an heirloom, originally from Liguria, and remains popular throughout Italy and abroad. Tromboncino squash can be left to mature into a winter squash; such is often compared to a watery butternut squash. If left to ripen, the fruits can grow over three feet in length. Tromboncino is known by many common names, including: zucchetta rampicante, zucchino rampicante, climbing zucchini, climbing crookneck, trombolino d'albenga, trombetta and serpentine squash. Tromboncino (squash) Tromboncino (), also known as zucchetta (), is a type"
"with just a tiny splash of extra virgin olive oil. A North American version, popularized by Olive Garden and made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes, and kale is richer and more caloric than the original. Zuppa toscana Zuppa toscana is a broad based term literally meaning ""soup in the style of Tuscany"". Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon). The onion,"
"Zuppa toscana Zuppa toscana is a broad based term literally meaning ""soup in the style of Tuscany"". Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon). The onion, carrots and celery are diced and tossed in hot oil and salt. The other vegetables are then added with the chili and cooked for about 15 minutes. Water is added and the mixture is simmered for around 30 minutes. The soup is served on toasted Tuscan bread,"
"with a 30% volume in alcohol. Zucca is owned by the same company that produces Amaretto Di Saronno. Despite this, it is difficult to find commercially in North America. However, it enjoys a certain amount of prominence as the featured drink at the ""Caffè Zucca"" in Milan, the bar where Gaspare Campari first introduced his alcoholic infusion of herbs in the 1860s. Zucca (aperitif) Zucca () is a commercial Italian aperitif. Although is the Italian word for ""squash"" or ""pumpkin"", it actually takes its name after Zucca's bar (""Caffè Zucca""), located in the Galleria Vittorio Emanuele II in Milan. Its"
"(""brócolis"") refers to broccolini: the more traditional broccoli is called ""brócolis americano"" (American broccoli). Broccolini Broccolini (original Japanese: ) is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a natural hybrid of broccoli and gai lan (jie lan in standard Chinese; sometimes referred to as ""Chinese Kale"" or ""Chinese Brocolli""), both cultivar groups of ""Brassica oleracea"". Broccolini was originally developed over eight years by the Sakata Seed Company of Yokohama, Japan in Salinas, California in 1993 as ""aspabroc"". It was developed as a natural hybrid rather than being genetically modified. Sakata partnered"
"the table. However, improved varieties of radicchio, e.g. Rosso di Verona, and generally milder winters allow the West European cultivator to harvest two or more crops from a single planting. Notes Sources Radicchio Radicchio ( or ; ) is a perennial cultivated form of leaf chicory (""Cichorium intybus"", Asteraceae) sometimes known as Italian chicory because it is commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has white-veined red leaves. Radicchio has a bitter and spicy taste, which mellows if it is grilled or roasted. Pliny the Elder claimed that radicchio was useful as a"
"compounds lutein and zeaxanthin in amounts about 6 times lower than in kale. The perceived bitterness of cruciferous vegetables such as broccoli varies from person to person, but the functional underpinnings of this variation are not known. Some research reports that the gene TAS2R38 may be responsible for bitter taste perception in broccoli. Other factors, such as isothiocyanates and polyphenols, are also likely involved in bitterness perception. Broccoli Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. The word ""broccoli"" comes from the Italian plural of """", which means ""the"
"Spaghetti squash Spaghetti squash or vegetable spaghetti, is a group of cultivars of ""Cucurbita pepo"" subsp. ""pepo"". They can come in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds and when raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti. Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, or microwaving. Once cooked the meat"
"Broccoli Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. The word ""broccoli"" comes from the Italian plural of """", which means ""the flowering crest of a cabbage"", and is the diminutive form of ""brocco"", meaning ""small nail"" or ""sprout"". Broccoli is often boiled or steamed but may be eaten raw. Broccoli is classified in the Italica cultivar group of the species ""Brassica oleracea"". Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads"
"from soda ash. While the era of farming for soda ash is long past, ""S. soda"" is still cultivated as a vegetable that enjoys considerable popularity in Italy and with gourmets around the world. Its common names in Italian include ""barba di frate"", ""agretti"", and ""liscari sativa"" (short: lischi or lischeri). Of its culinary value, Frances Mayes has written that ""Spinach is the closest taste, but while ""agretti"" has the mineral sharpness of spinach, it tastes livelier, full of the energy of spring."" This annual, succulent plant can grow into small shrubs up to 0.7 m tall (sometimes called subshrubs)."
"Broccolini Broccolini (original Japanese: ) is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a natural hybrid of broccoli and gai lan (jie lan in standard Chinese; sometimes referred to as ""Chinese Kale"" or ""Chinese Brocolli""), both cultivar groups of ""Brassica oleracea"". Broccolini was originally developed over eight years by the Sakata Seed Company of Yokohama, Japan in Salinas, California in 1993 as ""aspabroc"". It was developed as a natural hybrid rather than being genetically modified. Sakata partnered with Sanbon Incorporated in 1994 to begin growing commercially in Mexico under the title"
"Spiral vegetable slicer Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis, potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta. According to ""Good Housekeeping"" and ""US News"", spiralizers were a hot trending item as of September 2014. The ""LA Times"" stated that spiralizers became popular in the spring of 2014. Spiralizers are especially popular among people following the Paleo diet, other low-carb diets, and raw vegans. Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for"
"Butternut squash Butternut squash (""Cucurbita moschata""), sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. Although technically a fruit, butternut squash is used as a vegetable"
"avocados, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruit, yet cooked as vegetables. This has led to legal dispute in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables, but not on fruit, caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled this controversy on May 10, 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use—they are generally served with dinner and not dessert (""Nix v. Hedden"" (149 U.S. 304)). The holding"
"Ciambotta Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta in Campania and Lazio, and ciabotta in Abruzzo. Ciambotta is popular throughout southern Italy, from Naples south. There are many individual and regional variations of ciambotta, but all feature summer vegetables. Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. Ciambotta may be served alongside grilled meats, such as sausage or swordfish. It is sometimes served with"
"Radicchio Radicchio ( or ; ) is a perennial cultivated form of leaf chicory (""Cichorium intybus"", Asteraceae) sometimes known as Italian chicory because it is commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has white-veined red leaves. Radicchio has a bitter and spicy taste, which mellows if it is grilled or roasted. Pliny the Elder claimed that radicchio was useful as a blood purifier and an aid for insomniacs in ""Naturalis Historia"". Radicchio contains intybin, a sedative/analgesic, as well as a type of flavonoid called anthocyanin, which is used in making dye-sensitized solar cells."
"Acorn squash Acorn squash (""Cucurbita pepo"" var. turbinata), also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species (""Cucurbita pepo"") as all summer squashes (including zucchini and crookneck squash). Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans. The most common variety is dark green on the outside, often with a single splotch of orange on the side or top, however newer varieties have arisen, including"
"as prawns. In France, marrows (""courges"") are traditionally served as a gratin, sieved and cooked with butter, milk, and egg, and flavored with salt, pepper, and nutmeg, and as soups. In Italy, zucchini and larger squashes are served in a variety of regional dishes, such as ""cocuzze alla puviredda"" cooked with olive oil, salt and herbs from Apulia; as ""torta di zucca"" from Liguria, or ""torta di zucca e riso"" from Emilia-Romagna, the squashes being made into a pie filling with butter, ricotta, parmesan, egg, and milk; and as a sauce for pasta in dishes like ""spaghetti alle zucchine"" from"
"Zha cai Zha cai (榨菜 literally ""pressed vegetable"") is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as ""cha tsai"", ""tsa tsai"", ""jar choy"", ""jar choi"", ""ja choi"", ""ja choy"", or ""cha tsoi"". In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself. The pickle is made from the knobby, fist-sized, swollen green stem of ""Brassica juncea"","
"Gai lan Gai lan (""Brassica oleracea"" var. ""alboglabra"") is the Cantonese name and jie lan is the Mandarin name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and flower heads similar to but much smaller than broccoli, another ""Brassica oleracea"" cultivar, but gai lan is in the group ""alboglabra"" (from Latin ""albus"" ""white"" and ""glabrus"" ""hairless""). Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and"
"nearly mature fruits of 'Cousa' are stuffed with meat and other ingredients, then baked"". Stuffed squash Stuffed squash, marrow, mahshi or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an ""olive-oil dish"" and is often eaten at room temperature or warm. The placenta and seeds"
"or ""fruity"", and has been likened to sauerkraut, green peanuts (fresh harvested peanuts that have not been dehydrated), or pea pods. Older fruit bodies develop an acidic flavor. It is sold in food markets in Japan as ""Nedzumi-take"", and harvested from the wild in Korea and Nepal. The thick base and main branches require longer cooking than the smaller branchlets. In the Garfagnana region of central Italy, the mushroom is stewed, or pickled in oil. Fruit bodies can be preserved by slicing thinly and drying. One field guide rates the edibility as ""questionable"", warning of the possible danger of confusing"
"and ""B. juncea"". ‘Brassica’ is Pliny's name for several cabbage-like plants. Brassica Brassica () is a genus of plants in the mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ""cole crops""derived from the Latin ""caulis"", denoting the stem or stalk of a plant. The genus ""Brassica"" is known for its important agricultural and horticultural crops and includes a number of weeds, both of wild taxa and escapees from cultivation. ""Brassica"" species and varieties commonly used for food include broccoli, cauliflower, cabbage, choy sum,"
"are consumed stuffed with brocciu (""truite piene incu u brocciu""), or simply roasted over a hot creek stone (""truite annant'a petre fiuminalinche""). Corsican cuisine, akin to other Mediterranean cuisines, shows several stuffed vegetables (""ripieni""), the stuffing ingredient being always brocciu: artichokes (""l'artichjocchi pieni"") and zucchini (""e zucchine piene incu u brocciu""), aubergines (from Porto Vecchio and Sartène) (""i mirizani pieni""), onions (""e civolle piene incu u brocciu""). Vegetarian ragouts are also popular, like that with fava beans (""u tianu di fave fresche"") or with red beans and leeks (""u tianu di fasgioli e porri""). ""Sciacci"" are shortpastry fritters filled with"
"is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species. Broccoli resulted from breeding of cultivated ""Brassica"" crops in the northern Mediterranean starting in about the 6th century BC. Since the time of the Roman Empire, broccoli has been commonly consumed among Italians. Combined in 2016, China and India produced 73% of the world's broccoli and cauliflower crops. There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as ""broccoli"", named after Calabria in Italy. It has large (10 to 20 cm) green heads and"
"Some of the most typical products are ""friarielli"" (a local variety of ""Brassica rapa""), ""Cichorium endivia"", smooth or curly (two varieties of endive), several types of broccoli, verza (Savoy cabbage, a variety of """") and others, used to prepare the minestra maritata. Different types of beans, chickpeas and other legumes are very popular. Zucchini are widely used; the largest ones are fried with vinegar and fresh mint (""a scapece""). The male flowers of zucchini can be fried in a salty dough (""""). Regular red and yellow peppers are widely used, and a local variety of small green peppers (not spicy),"
"Rapini Rapini, commonly marketed in the United States as broccoli raab or broccoli rabe , is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within the Italian tradition, the plant is associated especially with southern Italian cuisines such as those of Naples, Campania, and Apulia. The plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as ""Brassica"