Baby Green Zucchini Squash
Inventory, 10 lbs : 20.48
This item was last sold on : 09/12/24
Description/Taste
Baby Green zucchini is lean, petit and cylindrical with a smaller stem end than when fully mature. Its skin is glossy and deep green in color with faint cream freckles. Its crisp flesh is creamy white in color with an underdeveloped seed cavity due to its youth. Its flavor is peppery and complex with grassy undertones. Cooking will mellow the flavor and the color of baby Green zucchini. Younger zucchini is chosen over mature as their seeds are barely developed and the flesh offers higher moisture content than that of mature zucchini. In addition to the fruit of the plant, the leaves and the flower blossoms are also edible.
Seasons/Availability
Baby Green zucchini squash is available year-round with a peak season in the summer months.
Current Facts
Baby Green zucchini squash is of the species, Cucurbita pepo and a member of the Cucurbitaceae family. Green zucchini is the quintessential summer squash, easily the most grown of all summer squashes and perhaps one of the most versatile, prolific and flavorful cultivars. There are dozens of green zucchini varieties, with independent names and characteristics that set themselves apart from one another. Baby Green zucchini is simply classic zucchini picked at its immature stage of growth.
Nutritional Value
Baby Green zucchini is known for its high water content and is more than 95% water by weight. It also contains vitamin A and C as well as potassium, magnesium and folic acid.
Applications
Baby Green zucchini may be boiled, steamed, baked, sautéed, pickled, deep-fried, braised, grilled or roasted. Baby zucchini is so mild and tender that it can also be eaten raw. Add raw slices to salads or slice thinly lengthwise and use as a substitute for pasta. Serve whole on a crudité platter along with cream and cheese based dips. The flavor profile of baby Green zucchini pairs well with other summer vegetables such as tomatoes, eggplant, garlic and peppers, with fresh herbs such as basil, oregano and parsley, with olive oil, toasted pine nuts, grilled and roasted meats, and cheeses such as ricotta, cotija, feta and parmesan. To store, refrigerate in a plastic bag. Do not wash until just before preparation. For optimum flavor and texture, use within three to four days as this squash is delicately flavored and perishable.
Ethnic/Cultural Info
While Italy may be the birthplace of the famous zucchini in the United States it was Southern California that really put it on the map and spurred its rise to become the most popular summer squash in America. In the 1920’s one of the top restaurants in Los Angeles, Café Marcell regularly featured zucchini on their menu in the form of zucchini Florentine, mornay, and julienne; recipes which would go on to be featured in the Los Angeles Times as well as in local seed catalogs.
Geography/History
Zucchini is believed to be native to Italy with the first documented record of it being found in a 1901 Italian seed pamphlet from Milan, the squash was named zucca quarantina vera nana. The United States would see its first zucchini around the time of World War I, making its way there via Italian immigrants. While academic research does not mention zucchini until 1937 in the United States it is however well documented in archives of the Los Angeles Times as well as local seed catalogs as early as 1919. In 1918 it was listed as “Italian squash” in the Los Angeles Germain Seed and Plant Co. seed catalog. Then in 1919 it was renamed and first listed in the same catalog as zucchini. Zucchini quickly caught on as a popular vegetable in Southern California, so much so that merely a year after its debut in the Germain Seed catalog the 1920 catalog devoted a whole page to the great zucchini. This surge in popularity resulted in many new varieties of zucchini being developed in the following years. The baby Green zucchini while no doubt was used around the same time to some degree would not become a commercially successful variety until the 1980s when baby sized vegetables were growing in popularity among home cooks and restaurant chefs.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Town & Country San Diego | San Diego CA | 619-291-7131 |
| The Place Catering | San Diego CA | 858-549-7000 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Spirit of Adventure Sportfishing | San Diego CA | 619-454-9711 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| Napatini Bistro & Wine Bar | Carlsbad CA | 415-505-5955 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| University Club | San Diego CA | 619-234-5200 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Coast Catering | Escondido CA | 619-295-3173 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Seneca | San Diego CA | 619-588-2411 |
| Copper Kings | San Marcos CA | 323-810-1662 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Boujiemana | San Diego CA | 415-710-0510 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Cal A Vie | Vista CA | 760-945-2055 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Manchester Grand Hyatt Banquets (Garde Manger) | San Diego CA | 619-232-1234 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Lumi | San Diego CA | 619-955-5750 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Prey Brewing Company | Vista CA | 760-822-4226 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| The Shores | La Jolla CA | 858-459-8271 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| La Valle Coastal Club | Rancho Santa Fe CA | 858-759-5473 |
| Zeca Trading Co. | San Diego CA | 619-410-1576 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Luce | San Diego CA | 619-275-2094 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Salt & Whiskey | San Diego CA | 619-544-1886 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Avant | San Diego CA | 858-675-8505 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| The Santaluz Club Inc - Main Club Beverage | San Diego CA | 858-759-3150 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Candor | La Jolla CA | 858-581-2205 |
Recipe Ideas
Recipes that include Baby Green Zucchini Squash. One
is easiest, three is harder.