Zucchini

It is a variety of summer squash of the Italian marrow type belonging to the Cucurbitaceae family. The bush type plant has short stems and deeply lobed leaves. The fruits are relatively short and cylindrical, of a creamy grey-green colour with darker green markings. The flesh is light greenish white when the fruits are small. The fruits are eaten when young and immature, boiled or steamed unpeeled.

Zucchini is very rich in vitamin A with considerable amounts of riboflavin, iron and calcium. It is very useful in law vitality, general debility, anaemia and run-down conditions.

The standard variety used by growers is the black zucchini with fruits coloured a deep dark green or nearly black. Troublesome pests are the squash bug, squash vine borer and cucumber beetle. Some of the diseases are bacterial wilt and mosaic.

Benefit and uses of Zucchini.

• Vitamin C, present in zucchini fruits and vegetables, is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may influence the development of asthma symptoms.
• Zucchini contains Calories, Protein, Carbohydrate, Total Fat: 0.17g, Fiber: 1.5g, Good source of: Vitamin C.
• Zucchini used as an ingredient in omelets, casseroles, stir fries, soups, cakes, breads, cookies and any number of other ways.