ITALIAN STRIPED ZUCCHINI

• Italian Ribbed Zucchini (Cocozelle Zuccini)

The Italian ribbed zucchini, or Cocozelle Zuccini, has a fascinating history that goes back centuries. Although the ancestors of zucchini were cultivated in America over 7,000 years ago, the modern variety we know today was developed in Milan in the late 19th century. This Italian region perfected the cultivation of zucchini, making the Cocozelle a staple in Italian cuisine.

• Origin and Evolution
  Zucchini are descended from domesticated squashes, which have been adapted over time to suit the tastes and needs of growers. Cocozelle is distinguished by its dark green color and lighter stripes, offering not only a beautiful appearance but also a delicate, sweet flavor. Unlike other zucchini varieties, this summer squash has a slightly wider flower tip, giving it a unique identity.

• Culinary Use
  Cocozelle is often harvested young to ensure a tender, crisp texture, but it remains just as tasty when left to mature. In the kitchen, it is very versatile, used in dishes ranging from stir-fries and gratins to salads and sauces. Its exquisite flavor makes it a favorite in many Italian recipes, where it is celebrated for its ability to harmonize with a variety of ingredients.

• Cultural Importance
  The Italian ribbed zucchini isn’t just a food; it also represents a rich culinary tradition. In Italy, it’s often grown in family gardens, symbolizing the connection between the land and the table. Harvest season is a time of sharing, when families come together to prepare traditional dishes featuring this squash.

Cocozelle Zuccini is more than just a zucchini; it embodies a culinary heritage deeply rooted in Italian culture. Its exceptional taste, combined with its history and use in traditional recipes, makes it a treasured ingredient in many cuisines around the world. Savoring this zucchini is a celebration not only of its flavor, but also of the centuries of tradition that have shaped it.

Properties of Italian Ribbed Zucchini (Cocozelle Zuccini)

Rich in Nutrients:

• Contains vitamins A, C and K, essential for eye health, the immune system and blood clotting.
  Low in Calories:
• Around 20 calories per 100g, ideal for low-calorie diets.

Hydration:

• Composed of 95 % water, it helps maintain good hydration.

Dietary Fiber:

• A source of fiber, it aids digestion and contributes to intestinal regularity.
  Antioxidants:
• Rich in antioxidants like lutein and beta-carotene, which help fight oxidative stress.

Anti-Inflammatory Properties:

• Contains compounds with anti-inflammatory effects, beneficial for overall health.
  Cardiovascular Health Support:
• The nutrients present can help lower cholesterol and improve heart health.

Not only is Italian ribbed zucchini delicious, it also offers many health benefits, making it a valuable addition to a balanced diet.

How to Cook Italian Ribbed Zucchini (Cocozelle Zuccini)

• 1. Sautéed Zucchini
  Ingredients :

Zucchini Cocozelle
Onion
Garlic
Olive oil
Salt and pepper
Preparation :

Cut the zucchini into slices or cubes.
Heat the oil in a frying pan.
Add the chopped onion and garlic, sauté until golden.
Stir in the zucchini and sauté for 5-7 minutes, until tender. Season with salt and pepper.

• 2. Zucchini Gratin
  Ingredients :

Zucchini Cocozelle
sour cream
Grated cheese (cheddar or parmesan)
Salt, pepper, nutmeg
Preparation :

Preheat the oven to 180°C (350°F).
Cut the zucchini into thin slices.
Place a layer of zucchini in a baking dish, add salt and pepper.
Add cream and cheese. Repeat layers.
Finish with a layer of cheese and bake for 30 minutes until the top is golden brown.

• 3. Zucchini Soup
  Ingredients :

Zucchini Cocozelle
Vegetable broth
Onion
Garlic
Cream (optional)
Preparation :

In a saucepan, brown the onion and garlic in a little oil.
Add the diced zucchini and broth. Simmer until the zucchini is tender.
Blend the soup until smooth. Add cream if desired.

• 4. Grilled Zucchini
  Ingredients :

Zucchini Cocozelle
Olive oil
Herbs (thyme, rosemary)
Salt
Preparation :

Cut the zucchini into long slices.
Brush with olive oil, season with herbs and salt.
Grill on the barbecue or in a grill pan for about 3-4 minutes on each side.

• 5. Zucchini Pasta
  Ingredients :

Zucchini Cocozelle
Pasta (your choice)
Garlic
Olive oil
Parmesan
Preparation :

Cook the pasta according to the instructions.
In a pan, brown the garlic in olive oil.
Add the diced zucchini and sauté until tender.
Toss the pasta with the zucchini and parmesan before serving.

Italian ribbed zucchini is incredibly versatile and can be prepared in so many ways. Whether stir-fried, baked or in soup, it adds delicious flavor and a pleasant texture to your dishes.

Enjoy it!

A traditional Italian favorite often harvested very early, but still very good when left to a larger size.

Dark green with lighter stripes, excellent flavor. Not quite a true zucchini, this summer squash has a slightly larger blossom end.

I grow this variety because I really like to harvest it very early, but also towards the end of the summer I let it grow bigger to have a kind of winter squash that I can use during the winter season.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Cucurbita pepo
• Sowing: Early April (under cover, outdoor greenhouse) or early May indoors
• Seeds: 2 seeds per pot, beginning of May and put the plants in the ground at the end of May, beginning of June
• The pots will be ready to put in the ground at the beginning of June.
• Sowing depth: 1-2cm
• Germination time: 5-13 days
• Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
• Location: Requires very hot cultivation and plenty of sun
• Spacing between plants: 70-80cm
• Height at maturity: 70-80 cm
• Maturity: 55-90 days | Productive
• Seed per envelope: +/-25
  Our seeds are guaranteed for the year of purchase.