zucchini sliced
Low in calories (approximately 21 calories per 100g raw), zucchini is a good source of vitamin C, potassium, and manganese, with notable amounts of dietary fiber when skin is included. Contains beneficial antioxidants including lutein and zeaxanthin.
About
Zucchini (Cucurbita pepo) is a summer squash belonging to the gourd family, believed to have originated in Mesoamerica but developed into its modern elongated form in Italy during the Renaissance. The fruit is botanically a berry with a thin, tender dark green (sometimes pale or striped) skin and pale, mildly flavored flesh containing numerous soft, edible seeds. The flavor is delicate and slightly herbaceous, becoming more subtle the younger the fruit. Zucchini is typically harvested at 6-8 inches in length when the skin is still tender; larger specimens develop tougher skin, larger seeds, and more fibrous flesh. When sliced, the vegetable is cut crosswise into rounds or half-moons, or lengthwise into planks, exposing the tender flesh and seed cavity.
Culinary Uses
Sliced zucchini is among the most versatile summer vegetables in global cooking. It can be sautéed with garlic and olive oil, grilled or roasted until caramelized, fried in tempura or fritter preparations, added raw to salads, or incorporated into soups, ratatouille, pasta dishes, and curries. In Mediterranean cuisines, sliced zucchini is foundational to dishes like Italian pasta e zucchini and French ratatouille. The mild flavor pairs well with garlic, lemon, oregano, basil, and Parmesan. High water content means sliced zucchini benefits from high-heat cooking to achieve browning and depth of flavor; raw preparation should be dressed shortly before serving to prevent weeping.