Organic Green Courgette 800g

Green courgette

Smooth and tasty, the most used in Italian cuisine

Origins of the Organic Green Courgette

It is believed that the zucchini originated in Central America, where it was eaten several thousand years before our era.
Europeans discovered it when they landed in the New World. They quickly described many varieties and took them with them to botanical gardens, before growing them as vegetables.

It seems that the Italians were the first to have the idea of ​​eating squash before it ripened in the XNUMXth century: the "zucchini" was born.

Zucchini season

They are on the shelves from May to October.
It is advisable to choose firm courgettes, a sign of their freshness.

How to cook zucchini

Zucchini can be cooked in different ways, but always very quickly:

-3 or 4 minutes in the water, uncovered
-from 1 to 5 minutes in steam (perfect for tagliatelle),
-3 or 4 minutes in the microwave.
Zucchini can also be cooked in a pan and fried.

While it's not necessary, some people prefer to peel the zucchini. The peel can be cut into thin strands and lightly blanched to garnish spaghetti or to mix it with omelettes…

Nutritional properties of zucchini

With a particularly low total energy content (15 kcalories - 63 kJoule per 100 g), a high mineral and fiber content and a wide range of vitamins, courgettes have all the characteristics of a "healthy food".

Mineral salts

Zucchini is very rich in water (almost 95%) and well supplied with minerals and trace elements (700 mg per 100 g). The potassium content, 230 mg, is the most abundant mineral, followed by phosphorus, calcium and magnesium.

Trace elements are very diverse: iron (0,3 mg per 100 g), zinc (0,3 mg), manganese (0,12 mg), copper (0,06 mg), molybdenum, iodine…

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