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Zucchini is one of the oldest foods in the human diet. It was cultivated by the American Indians in the 3rd century BC. And in the 16th century, this vegetable also hit the table for Europeans.
Such a long “love story” of a man for a zucchini is not accidental. This vegetable has a mild taste, is easy to digest and nourishes the body with Vitamin A, vitamin C, potassium, calcium, iron and magnesium. The fruit of the squash (zucchini) improves the functioning of the digestive system, and its juice soothes the nerves.


Zucchini- traditionally used in died food, as well as for making baby puree. Zucchini is also in demand in folk medicine, juices and decoctions are made from it, and seeds are stored for future use and taken as a medicine.
Soups, meat and fish, vegetable marinades –all this will appear in a new original flavoring embodiment, you just have to add a little zucchini to the usual recipe.