Zucchini, a versatile summer squash, has a rich history that spans continents and cultures. Originally cultivated in Mesoamerica over 7,000 years ago, it was introduced to Europe in the 15th and 16th centuries by Spanish and Portuguese explorers. Italian farmers in the late 19th and early 20th centuries selectively bred these squashes, leading to the development of the zucchini as we know it today. The term "zucchini" is derived from the Italian word "zucca," meaning gourd or squash, with the diminutive suffix "-ini" denoting its small size. This name was first used around the beginning of the 20th century, marking its distinction as a unique variety of summer squash.
In Italy, zucchini became a staple in various regional dishes. In France, it is a key ingredient in ratatouille, a stew of summer vegetables prepared in olive oil and cooked over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini may be stuffed with meat or with other vegetables such as tomatoes or bell peppers in a dish called courgette farcie (stuffed zucchini).
In Greece, zucchini is often fried, stewed, or boiled with other vegetables like green chili peppers and eggplants. It is served as an hors d'œuvre or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs, and served with avgolemono sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, such as feta or mizithra, or with a mixture of rice, herbs, and occasionally minced meat. They are then deep-fried or baked in the oven with tomato sauce.
In Turkey, zucchini is the main ingredient in the popular dish mücver, or "zucchini pancakes," made from shredded zucchini, flour, and eggs, lightly fried in olive oil and eaten with yogurt. The flowers are also used in a cold dish, where they are stuffed with a rice mix with various spices and nuts and stewed.
In Mexico, the flower, known as flor de calabaza, is often cooked in soups or used as a filling for quesadillas. The fruit is used in stews, soups, and other preparations. The flower, as well as the fruit, is eaten often throughout Latin America.
In the United States, zucchini was introduced in the early 20th century, likely by Italian immigrants, and was first cultivated in California. By the 1920s, it was being grown commercially in California and quickly gained popularity among American cooks. Its versatility and mild flavor made it a welcome addition to the American table, finding its way into a variety of dishes, from simple sautés to elaborate gratins.
Today, zucchini is enjoyed worldwide, appreciated for its adaptability and nutritional value. It continues to be a key ingredient in numerous cuisines, reflecting its enduring appeal and global culinary significance.