Zucchiolo® Squash
Estimated Inventory, lb : 0
Description/Taste
Zucchiolo® is small to medium in size, averaging 7 to 12 centimeters in diameter and 250 grams in weight, and has an oblate, flattened appearance with a broad, curved center and narrow base. The variety’s skin is thin, glossy, taut, and firm and found in three distinct colorings: dark green, light green, and yellow. The yellow type also has prominent green veining and lines extending the length of the squash. Zucchiolo® sometimes features longitudinal ridges on the surface, and the skin is relatively blemish-free, occasionally bearing marks or knicks, depending on handling during transport and harvest. Underneath the skin, the pale green, white, and yellow flesh is dense, compact, crunchy, and crisp. Zucchiolo® is notably crunchier than a common zucchini and has a crisp, succulent texture reminiscent of a cucumber. The flesh also envelops several tiny, underdeveloped, elongated ivory seeds that are edible and almost unnoticeable when eaten. Zucchiolo® can be consumed with the skin intact and is edible raw or cooked. The variety has a mild, subtly sweet, and green taste and can absorb accompanying flavors when combined into culinary dishes. Once cooked, Zucchiolo® softens in texture and becomes tender with a neutral, savory-sweet taste.
Seasons/Availability
Zucchiolo® is available year-round.
Current Facts
Zucchiolo®, botanically classified as Cucurbita maxima, is an improved variety developed in Europe belonging to the Cucurbitaceae family. The new cultivar was created from an heirloom squash variety native to South America and was selectively improved in Spain to adapt to greenhouse cultivation and increase shelf life. Zucchiolo® was released in the 21st century and is a novel culinary ingredient eaten fresh or cooked. The variety is heavily promoted for its versatility and appears in three colors: dark green, yellow, and light green, sometimes referred to as white. Zucchiolo® has a short production cycle, maturing 50 to 60 days after planting, and each color type can be grown in staggered plantings, allowing for year-round availability. The cultivar is harvested while still young and immature to ensure the flesh remains firm and crisp and the flavor is mild and subtly sweet. The variety also produces high yields in small spaces, and multiple portions of the plant are edible, expanding the potential income for growers. Since its release, Zucchiolo® has grown in demand as consumers and farmers are becoming aware of the variety’s ability to stay crisp and firm at room temperature for several weeks. The variety is also promoted as an everyday culinary ingredient and is currently sold in European markets as an alternative to common commercial cucumbers and zucchini.
Nutritional Value
Zucchiolo® is a source of fiber to help regulate the digestive tract and is known for its easy to chew and digest nature, making it suitable for most age groups. The variety also contains vitamins A and C and other antioxidants to strengthen the immune system while maintaining healthy organ functions. Antioxidants aid in reducing inflammation and protect the cells in the body against the damage caused by free radicals. Minerals include potassium, calcium, phosphorus, magnesium, and iron. Potassium helps to balance fluid levels within the body, and the squash has a high water content to assist in eliminating toxins. Calcium and phosphorus support the development of bones and teeth, iron produces the protein hemoglobin for oxygen transport through the bloodstream, and magnesium controls everyday nerve functions.
Applications
Zucchiolo® has a mild, subtly sweet, and green flavor suited for fresh and cooked preparations. The variety is favored for its versatility and can be eaten with the skin intact, only discarding the small hard stalk. Zucchiolo® can be washed and eaten in slices or chopped, grated, and cut into salads. The variety’s firm, crunchy flesh complements creamy dips on appetizer platters and is often layered into sandwiches as a textural component. Zucchiolo® is marketed as an everyday culinary ingredient and is used as a garnish or raw element in vegetarian carpaccio. It is also pureed into chilled or warmed soups such as gazpacho and salmorejo. Beyond fresh preparations, Zucchiolo® is commonly cooked and can be used as a zucchini substitute. The round squashes are favored for stuffing and can be baked or steamed with grains, cheeses, herbs, and meat. Zucchiolo® is also grilled as a light side, fried into ribbons or strips, or sauteed with other vegetables. The variety is also incorporated into quiche and other egg-based dishes, tarts, and Italian recipes, including pizza, lasagna, and pasta. Zucchiolo® pairs well with nuts such as walnuts, almonds, and pecans, cheeses such as cheddar, gouda, and parmesan, mushrooms, bell peppers, and herbs including rosemary, parsley, thyme, and cilantro. Whole, unopened Zucchiolo® will keep for 3 to 4 weeks when stored in a cool, dry, and dark place at room temperature. The variety does not need to be stored in the refrigerator, unlike other types of zucchini and cucumbers, but it can be, depending on individual preferences.
Ethnic/Cultural Info
Zucchiolo® is said to have been named from a combination of the Italian words cetriolo and zucchini. Certiolo is Italian for cucumber, and the name was created to highlight the new variety’s origins in the Mediterranean. It is said that Zucchiolo® can be eaten raw like a cucumber and has a firmer, crunchier texture. It can also be cooked like a zucchini and bears a delicate sweetness, hence the combination of cucumber and zucchini. In addition to its name, Zucchiolo® is positioned as a conscious brand, as the company donates around half of its Zucchiolo® sales to the Cellbitec Foundation, an organization striving to fight against cancer and other degenerative diseases. Beyond Seeds has also developed the stem or petiole of the Zucchiolo® leaf to be edible, creating a secondary culinary ingredient from the same crop. The stem is called Pecciolo and embodies the sustainability movement in Europe to reduce waste during cultivation and increase sales for Zucchiolo® growers. Pecciolo is rich in minerals and fiber and can be eaten as an everyday vegetable, similar to Zucchiolo®.
Geography/History
Zucchiolo® is an improved variety developed from the Zapallito, a squash native to South America. Zapallitos are believed to have origins in Argentina and Uruguay and have been cultivated since pre-Columbian times. The squash is harvested early while still immature to preserve its flavor, texture, and smooth skin. It is important to note that Zapallito may also be called Zapallito Redondo and Zapallito Redondo Del Tronco in South American markets. It is unknown when Zapallitos were introduced to the agronomic engineering company Agrointec, one of six specialized companies within the Beyond Seeds Biotech Group based in Almeria, Spain. The biotech group selected the variety for improved breeding and spent over five years developing, adapting, and improving the original Zapallito to create Zucchiolo®, a new variety for greenhouse cultivation. Beyond Seeds also collaborated with IFAPA, or the Andalusian Institute of Agricultural and Fisheries Research and Training, to develop the variety specifically for greenhouse cultivation in the Mediterranean region. After its release, Zucchiolo® was recognized at Fruit Logistica in 2024 and given the Innovation Award, or FLIA, for its versatility as a culinary ingredient. Today, Zucchiolo® is currently sold in Europe, and plans are being made to possibly release the variety in some Latin American and South American markets. The Zucchiolo® featured in the photograph above was sourced through Fruit Logistica 2025 in Berlin, Germany.
