zapallito

 

Cucurbita maxima

Similar veggies:

pumpkin, zucchini, cucumber

A quick introduction

A zappallito is something in between a zucchini, a pumpkin and a cucumber. They look a like little dark green pumpkins but their use is more similar to a zucchini and the taste reminds of cucumber. When harvested at an early stage its peel is soft and can be eaten. At a later stage the skin tends to toughen up and we recommend peeling the zapallito.

Storage

Zapallito stores for quite a few days in the vegetable drawer of the fridge

Season

Summer to mid-fall

Suggestions for preparation

We like to roast filled zapallitos in the oven by scooping out some of their pulp, mixing it with onions, cheese, eggs and bread crumbs and filling the scooped out zapallitos with this mixture. Zapallitos are also one of our favourite vegetables to use for a vegetarian barbecue. Cut thick slices, add some salt and olive oil and grill for a few minutes on both sides.

Recipes

Ratatouille (replace zucchini with zapallito)

Use all your summer veggies (including your zapallito) in a Minestrone

 
Fruit vegetablesMilo Buur