Long Italian squash

Long Italian squash, also simply known as zucchini in many regions, is a vegetable from the cucurbitaceae family, similar to squash or pumpkin but with a longer and narrower shape. Its skin is a deep green and its flesh is white and soft, with a delicate and slightly sweet flavor.

This variety of squash originated in the Americas, where it has been cultivated since pre-Columbian times, although its popularity and cultivation have spread worldwide, especially in Mediterranean and Latin American cuisine.

Properties: Long Italian squash is low in calories and rich in water, making it ideal for light diets. It provides B-complex vitamins, vitamin C, and minerals such as potassium and magnesium. It is also a good source of fiber, which aids digestion and promotes a feeling of fullness.

In Latin America, this ingredient has several synonyms depending on the country, among the most common are calabacita, zapallito (Argentina, Uruguay), zucchini (widely used in Mexico and some Caribbean countries), and long auyama (in certain Caribbean regions).

Its versatility in the kitchen is wide: it can be eaten raw in salads, sautéed, steamed, stuffed, or incorporated into soups, stews, and baked dishes, providing texture and a mild flavor that pairs well with herbs and spices.