The Italian zucchini are among the finest products of Italian summer horticulture.
They embody centuries of farming traditions and possess extraordinary nutritional properties.

Italy’s Extraordinary Biodiversity: Shapes, Colors, and Flavors

Italy boasts a variety of zucchini that is unmatched anywhere in the world.

From long, cylindrical zucchini to round ones perfect for stuffing, from bright dark green to light green with streaks, all the way to golden yellow and pure white, each variety tells a story of its region and tradition.

Local ecotypes, jealously guarded and passed down from generation to generation, are cultivated alongside modern varieties selected for their productivity and disease resistance.

Regional Varieties of Italian Zucchini

The variety of Italian zucchini is incredibly rich and diverse, with each region boasting its own traditional cultivars.

Roman zucchini: Characterized by light and dark green striped fruits, elongated and cylindrical in shape with slight longitudinal ridges, it has tender flesh and a delicate flavor.
Grown mainly in Lazio, it is perfect for frying or for use in traditional regional dishes.
Its thin skin does not need to be peeled, and it retains a nice texture even after cooking.

Genoese zucchini or Ligurian zucchini: elongated and cylindrical in shape, with a uniform light green color and generous size, this is the traditional variety of Liguria.
The flesh is particularly firm and compact, ideal for preparing the famous Ligurian stuffed zucchini.
The flavor is sweet and delicate, with fresh, vegetable-like notes that really shine in simple dishes.

Piacenza Round Zucchini: With its distinctive spherical shape and uniform dark green color, it’s perfect for hollowing out and stuffing.
The flesh is dense and flavorful, and its shape allows for even cooking and an eye-catching presentation.
This variety has been recognized as a Traditional Agri-Food Product (PAT).

Neapolitan zucchini or cucuzza: with a very elongated and slender shape, light green color, and very tender flesh, it is the star of Campania’s recipes.
Its flavor is extremely delicate, and its texture lends itself perfectly to being cut into julienne strips or thin rounds.

Trieste white zucchini: light greenish-white in color, it has a particularly sweet and delicate flesh, with very few seeds even when fully ripe.
It is prized for its lightness and superior digestibility.

Yellow zucchini: Found in various varieties throughout Italy, they offer a vibrant color that brightens up dishes and a slightly sweeter flavor than the green varieties.
They are particularly rich in beta-carotene and antioxidants.

A blend of lightness and well-being

Zucchini are much more than just a summer vegetable: they’re a true ally for health and fitness, ideal for staying light on your feet during the hot season.
With just 17 calories per 100 grams, they are one of the lowest-calorie vegetables around, perfect for anyone who wants to maintain a healthy weight without sacrificing flavor or satiety.

Composed of about 95% water, zucchini significantly contribute to the body’s hydration during the summer months, when fluid needs increase.
This characteristic also makes them extremely easy to digest and suitable for all ages, from children to the elderly.

Although present in moderate amounts, dietary fiber promotes healthy digestion and helps you feel full, making zucchini a valuable food in low-calorie diets.

The presence of folic acid makes them particularly suitable during pregnancy.

Healthy Recipe: Zucchini Spaghetti with Basil Pesto

Ingredients (serves 4):

For the zucchini noodles:
• 4 medium zucchini of uniform size (about 800 g)
• Fine salt to taste

For the basil pesto:
• 50g fresh basil leaves
• 30g pine nuts
• 50g grated Parmigiano Reggiano
• 1 small cloveof garlic
• 80ml extra virgin olive oil
• Fine salt to taste

To finish:
• Cherry tomatoes (optional)
• Toasted pine nuts for garnish
• Parmesan shavings
• Fresh basil leaves

Preparation:
1. Prepare the pesto: Wash and dry the basil leaves thoroughly. In a mortar or food processor, grind the pine nuts with the garlic and a pinch of salt
2. Add the basil leaves and continue to pound or blend, gradually drizzling in the oil
3. Add the Parmesan and mix until you have a smooth, creamy consistency. Store in the refrigerator
4. Wash the zucchini and pat them dry. Using a spiralizer or a julienne peeler, cut the zucchini into “spaghetti.” Alternatively, cut them into very thin julienne strips with a sharp knife
5. Place the zucchini “spaghetti” in a colander, salt them lightly, and let them rest for 10–15 minutes to drain off excess water
6. Pat dry with paper towels to remove any remaining moisture
7. In a large skillet, sauté the zucchini “spaghetti” for 2–3 minutes over high heat (they should remain crisp; do not overcook them)
8. Remove from the heat and let cool slightly
9. Toss with the basil pesto, stirring gently
10. (Optional) Add cherry tomatoes cut in half
11. Plate and garnish with toasted pine nuts, Parmesan shavings, and fresh basil leaves