Zucchini: The little pumpkin is so healthy

Zucchini has become an integral part of summer dishes and especially Mediterranean cuisine. The little pumpkin is also very healthy. In this article, we'll tell you what it's all about.

Zucchini - that's how healthy it is

Zucchini can be found in supermarkets all year round. They have only really become known to us since the 80s and are often used for many dishes.

• In 17th century Italy, zucchini was grown as garden squash. Translated, the name means "little pumpkins" (plural). In Germany, however, the shape is also common for a single fruit.
• Breeding has also spread to the rest of Europe, with green and yellow zucchini.
• From March to April you can plant or sow zucchini. It is advisable not to plant them outdoors until a little later.
• The small pumpkins are in season between July and October and can be harvested.
• The optimal storage temperature is between 13 and 15 degrees. The zucchini then keep for about five days.
• The types of preparation for zucchini are innumerable. Due to their low taste, they are suitable for salads, but also hearty dishes such as casseroles.
• In addition to plenty of water, they contain very few calories and are ideal in combination with minced meat, which is well suited as a filling.
• The content of minerals and vitamins is not to be despised. It contains calcium for healthy bones. Iron for blood formation, but also vitamins A and C for the eyes and immune system.
• In addition, the pumpkin plant also scores with fiber and lutein, which in turn benefits the eyes.
• If you want to enrich your garden with zucchini, then two plants can easily meet the needs of a family of four, as the yield is quite high. The ideal harvest weight is around 15 cm long and 200 g heavy.

Find out in the next practical tip how to fry zucchini properly.