Zucchini

Zucchini, also called courgette, is a summer squash variety that has transitioned from a niche ingredient in specialty stores to a mainstream vegetable in Indian metro markets. Its mild, slightly sweet flavour, tender flesh, and quick cooking time make it a versatile addition to the modern Indian kitchen. Zucchini absorbs flavours readily, making it an excellent vehicle for spices, sauces, and marinades. It can be spiralised into zucchini noodles as a low-carb pasta substitute, sliced and grilled as a side dish, added to Mediterranean-style pasta dishes, or incorporated into Indian sabzis and rice dishes. Nutritionally, zucchini is one of the lowest-calorie vegetables available — a 200 g serving contains only about 35 calories — making it a go-to for weight-conscious individuals. Despite being low in calories, it provides a good amount of Vitamin C, Vitamin B6, potassium, and the antioxidants lutein and zeaxanthin, which protect eye health. The skin is nutritious and edible. These zucchinis are grown in the temperate farms of Maharashtra and Karnataka. Consume within 4–5 days. Refrigerate in the crisper drawer. Do not freeze raw zucchini as it becomes mushy. Origin: Maharashtra and Bengaluru, Karnataka.