My 6 month old baby loves Zucchini !
She practically smacks her lips with delight when she is having them with her favorite food so far…mashed green bananas.
So much does she seem to enjoy them that i had to buy the seeds and plant some in my kitchen garden.
Zucca is the Italian name for pumpkin and zucchini is the dimuntive form of that…which means little pumpkin.
The zucchini comes in both green and yellow varieties,though in Kenya we only seem to grow the green zucchini/courgette.
It is a vegetable that is very versatile and can be cooked in all manner of ways .You can grill,fry,add it to stews,stuff and even deep fry it.
I will be posting zucchini a recipe for zucchini pancakes soon.
Practically everything this plant has is edible,from the flowers ,leaves and the fruit itself.
The leaves are cooked in the same way you would pumpkin leaves,while the flowers can be dipped in a light batter of flour and eggs and deep fried or stuffed with precooked rice,diced vegetables,meats and also deep fried.
The zucchini fruit is rich in folate,a B vitamin that the body does not store and whose intake is needed daily for the synthesis of DNA and RNA.
Folate intake is especially important for pregnant mothers because it helps prevent neural birth defects like spina bifida.
Zucchini are also rich in potassium,Vitamin A and scant amounts of manganese .
So next time you go shopping do not dare pass these delightful little pumpkins.
Here is a picture i took of grated zucchini and carrots that use to thicken my stews…it does look lovely not to mention all the added nutritional benefits of two of my favorite vegetables.