Zucchini

Zucchini, also known as zapallitos in several Latin American countries, is a variety of summer squash characterized by its elongated shape, thin green skin, although yellow varieties also exist. This fresh and versatile ingredient is widely used in cooking for its mild flavor and tender texture, making it ideal for preparing everything from stews and sautés to stuffed dishes and soups.

Zucchini is native to Central and North America, although its cultivation has spread globally, making it very popular in Mediterranean and Latin American cuisines. It is primarily harvested during the spring and summer.

In terms of its nutritional properties, zucchini is low in calories and rich in water, making it an ideal food for healthy diets. It also provides fiber, vitamin C, vitamin A, potassium, and antioxidants, which are beneficial for digestion and overall health.

Depending on the country, besides zapallitos, it may go by other common names such as calabacita (Mexico), zucchini (Argentina, Uruguay, and others, taken from Italian), and guías (in some parts of Mexico, referring to the stem or immature fruit). However, in cooking recipes, "zucchini" is the most universal term to identify this versatile vegetable.