ZUCCHINI 1 KG
The zucchini, like all squash, originates in the Americas, specifically Mesoamerica. Its original name in Mexican language or Nahuatl is ayocotl, also with the variants ayo or ayocotzin (plural, ayococone). After this, the concept and use of zucchini was developed in northern Italy in the second half of the 19th century, long after the introduction of cucurbits from the Americas in the early 16th century.
The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible and are often used to dress a meal or to garnish the cooked fruit.
Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. The stems on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.
Zucchini, like all squash, has its ancestry in the Americas, specifically Mesoamerica. However, the varieties of green, cylindrical squash harvested immature and typically called "zucchini" were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas. It appears that this occurred in the second half of the 19th century, although the first description of the variety under the name zucchini occurs in a work published in Milan in 1901. Early varieties usually appended the names of nearby cities in their names.
The first records of zucchini in the United States date to the early 1920s. It was almost certainly taken to America by Italian immigrants and probably was first cultivated in the United States in California. A 1928 report on vegetables grown in New York State treats 'Zucchini' as one among 60 cultivated varieties of C. pepo