Lebanese Zucchini Squash
Estimated Inventory, lb : 0
Description/Taste
Lebanese zucchini is a small to medium-sized summer squash, averaging 10 to 15 centimeters in length, and has a short, stocky, and cylindrical shape with tapered, bluntly curved ends. The variety typically has a straight nature, and the skin is thin, smooth, and taut with a faintly glossy sheen. Lebanese zucchini has a dark to light green base coloring and is notably covered in pale green to white mottling and speckling. Underneath the surface, the flesh is firm, pale green, crisp, and aqueous with a succulent consistency. The flesh also encases tiny pale yellow-green seeds in the center. Lebanese zucchini is edible raw or cooked and has a mild, sweet, green, and subtly nutty taste.
Seasons/Availability
Lebanese zucchini is available year-round in tropical climates. In temperate climates, the squashes are mainly harvested in the early spring through late summer, and in cooler regions, they are picked from mid-spring to early summer.
Current Facts
Lebanese zucchini, botanically classified as Cucurbita pepo, is a general category of culinary squash belonging to the Cucurbitaceae family. Multiple varieties of zucchini are broadly labeled in markets under this name, and Lebanese zucchini is a type of summer squash valued for its versatility in culinary preparations. Worldwide, Lebanese zucchini is also known as Lebanese squash, Grey squash, Middle Eastern squash, Mexican Grey squash, Kousa, Kusa, Coosa, and Cousa. The zucchinis form on upright, leafy plants and are allowed to mature for approximately 50 to 60 days before harvest. Growers favor Lebanese zucchini plants for their vigorous nature and ability to produce high yields. The short and stocky squashes are sold worldwide and have varying availability and culinary purposes, depending on the culture. In the modern day, Lebanese squashes are viewed as an all-purpose culinary ingredient used like a vegetable in fresh and cooked preparations.
Nutritional Value
Lebanese zucchini is a source of fiber to aid in digestion and regulate the digestive tract and vitamins A, B, C, and E. These vitamins help the body maintain healthy organs, strengthen the immune system, provide energy, and protect the cells against the damage caused by free radicals. Lebanese zucchini also provides minerals such as potassium, iron, calcium, and phosphorus. Potassium helps replenish fluid levels within the body, iron develops the protein hemoglobin for oxygen transport through the bloodstream, while calcium and phosphorus support the preservation of bones and teeth. Other nutrients include magnesium to control nerve functions, copper to produce red blood cells, manganese to aid in forming connective tissues, and zinc to guard against infections.
Applications
Lebanese zucchini has a mild, green, subtly sweet, and nutty taste suited for fresh and cooked preparations. The squashes are known for having thin skin that does not need to be peeled before use. Lebanese zucchini is popularly washed and sliced into salads, chopped into grain bowls, or minced into dips and creamy spreads. It can also be sliced and tossed in light dressings or herbs as a refreshing side dish. In addition to raw preparations, Lebanese zucchini is commonly cored and stuffed with grains and meat, added to stir-fries, shredded and cooked into fritters, or simmered into soups and stews. The squashes can also be sliced and grilled, sauteed, or smoked for enhanced flavoring. When the zucchini is cored, the interior flesh can be mixed with spices and eggs to make patties. These patties are topped with cool dips and sauces in the Middle East as an appetizer or snack. Lebanese zucchini is also used in recipes throughout Mexico under the name Mexican Grey squash. Beyond specific recipes that call for Lebanese zucchini or its alternate names, most preparations that require summer squash can be adapted to use these varieties. Lebanese zucchini pairs well with spices such as sumac, za’atar, saffron, and cardamom, herbs including oregano, dill, and basil, eggplant, tomatoes, garlic, and pine nuts. Whole, unwashed Lebanese zucchini can be kept for a few days when stored in a loose plastic bag with some ventilation in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Lebanese zucchini are famously used in the Middle East for kousa mahshi or stuffed squash. Kousa is another name for Lebanese zucchini throughout the Middle East and also represents general squash types used for cooking. Mahshi is derived from Arabic to mean “stuffed.” Kousa mahshi is a typical home-cooked dish that uses hollowed zucchini and stuffs it with ground meat, rice, spices, and vegetables. The dish commonly uses Lamb and rice, and the stuffed zucchinis are later simmered in a flavorful tomato sauce as a complete meal. Stuffed vegetable recipes have appeared in Middle Eastern cookbooks for centuries, and Lebanese zucchini are favored for these preparations due to their flavor, texture, and size variations. There are specific recipes for various-sized zucchinis, and the smallest ones are only stuffed with meat. Larger zucchinis are filled with meat and rice to help fill the hollow center. Kousa mahshi has remained a prevalent comfort food throughout the Middle East, and in most recipes featured online, Lebanese zucchinis are directly called for as the squash in the recipe.
Geography/History
Lebanese zucchini is a part of Cucurbita pepo, a species native to the Americas, and is a descendant of ancient varieties that have been growing wild for thousands of years. Early Cucurbita pepo species were thought to have origins in Mexico and Central America and were cultivated by indigenous populations. Over time, new varieties were created with improved culinary qualities. Beginning in the late 15th century, Spanish and Portuguese explorers arrived in the Americas and encountered new types of crops. Cucurbita pepo was one of the newly found species, and seeds from various varieties were carried back to Europe, where they were sold among merchants and planted for evaluation. Much of the history of Lebanese zucchini is unknown. Some historians note that the varieties planted throughout Europe were extensively bred over time, creating new variations, and the Lebanese zucchinis grown in the modern day are hypothesized to have been developed sometime around the 19th century near the Middle East. They also have alleged origins and cultivation in Mexico. Today, Lebanese zucchini is commercially produced worldwide and is a favored cultivar in Australia, the Middle East, Europe, parts of the United States, and Mexico.
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