History
The zucchini is a plant belonging to the Cucurbitaceae family, and it is also the edible fruit of this plant. During the Paleolithic period (9,000 to 10,000 years before our era), wild squashes, the ancestors of zucchini, were eaten by nomadic gatherers in Central America, between Mexico and Guatemala. They were gradually domesticated there.
In the Neolithic period, squash spread both northward and southward. Varieties with more flesh and a fruitier flavor were developed. Until the 15th century, it was cultivated by the Aztecs, Incas, and Mayas, to the point that when the Spanish conquistadors arrived, its cultivation was already widespread.
In the 16th century, the Spanish brought it to Europe and grew it as a vegetable. It was quickly adopted in Africa and Asia, where it symbolized abundance and fertility.
It was the Italians who began cultivating a shiny, watery variety harvested before full maturity, creating the zucchini we eat today.
Its date of introduction in Martinique is unknown. It is unclear whether zucchini arrived with the Arawaks and later the Caribs, or afterward with European colonizers.
Varieties
There is a large number of zucchini varieties, but only about fifteen dominate the market and are therefore the most commonly consumed.
In Martinique, the varieties found are Aceste, Leda, Ambassador, Sensation, Greyzini, and Greyzucchini.
Zucchini is a garden plant that grows along the ground. It has large leaves and yellow flowers that produce the fruit, also called zucchini. It is grown in vegetable gardens or greenhouses, depending on the production method.
It contains 62% water and 38% organic matter.
Zucchini is an elongated or round fruit, green or yellow in color. It resembles a large cucumber.
It requires deep, light, cool, and organic‑rich soil, as well as plots sheltered from the wind.
Medicinal properties
Zucchini is an ideal food for staying in good shape. It is very low in calories but rich in vitamins, fiber, and minerals.
Very easy to digest, it is suitable for everyone, even very young children.
Zucchini contains rutin, a compound with antioxidant activity in vitro that may help protect against bad cholesterol.
Its lutein, which accumulates in the macula and retina of the eye, may protect it from oxidative stress that could cause damage.
When boiled, it is a source of phosphorus, which helps maintain healthy bones and teeth. Phosphorus also contributes to tissue growth and regeneration.
Uses
Zucchini is used as a vegetable, even though it is botanically a fruit, because it contains the plant’s seeds.
It can be eaten cooked or raw, much like a cucumber. It can be boiled, sautéed, fried, stuffed, baked in a gratin, or made into soup. In mainland France, it is one of the key ingredients in ratatouille.
In Martinique, zucchini is relatively discreet in the island’s main and traditional dishes. Nevertheless, it is eaten in salads, gratins (see photo opposite), or other preparations thanks to its many health benefits.
