Z is for Zucchini

History: So many of our common grown foodstuffs seem to originate somewhere else.  Squash in general, have their ancestry in the Americas, but zucchini were developed in Italy.  Zucca is the Italian word for squash and the ina or ino endings denote little.  Zucca + ina or ini for the plural was first documented in writing in Italian writings.  First records of “zucchini” in the US were only in the early 1920s.  Cultivation undoubtedly in California by Italian immigrants.  The French use the work “Courgette” which is also used in many other countries.

 Identification:  The sprawling plant is a vine like cucumbers and melons.  The blossoms are edible and are commonly served stuffed with cheese and lightly breaded and fried.  The Zucchini is dark green and can be harvested when finger size (see left) or any time thereafter, but generally lose flavor quality and have an abundance of seeds when greater than 12-18 inches in length.  They are quite prolific producers of fruit, so if you are able to grow your own, be sure to harvest the blossoms and try a few recipes with them.  You won't be lacking for zucchini during harvest, I promise.   Season: March through Mid October

The following recipe came from Chef Micky's Grandma.  She was his cooking inspiration and she shared this recipe with me.  It is a great gluten free alternative to the flavors of pizza.  I will not say it is a pizza replacement, but it is darn good!

Zucchini Boats, Italian Style