Organically grown in Cameron Highlands.
You might wonder, is zucchini a squash (yes and no), and what is the zucchini origin story? Zucchini, Cucurbita pepo, is a member of the cucumber and melon family and is harvested while immature, making the rind tender and edible, like all summer squashes. Botanically, zucchini is a fruit, but it’s treated as a vegetable.
Squash was one of the main foods that Native Americans ate, along with corn and beans. The term squash comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”
How to Cook With Zucchini
The sky is almost the limit with this veggie. Grated, it works well in sweet and savory dishes, whether combined with fresh herbs and feta cheese in fritters, or with cinnamon, sugar, and/or cocoa powder for breads and cakes. Slice it lengthwise, put some salt and pepper and a bit of olive oil on it, and grill. Roast it with other summer vegetables under high heat for a short amount of time with some fresh garden herbs. Scoop out the insides and stuff it like a pepper, or layer it with tomato and cheese and you’ve got zucchini parmesan. Or pickle it or even dehydrate it. And true zuke lovers know that fried blossoms are a fleeting delicacy to be anticipated, and savored.
What Does It Taste Like?
Zucchini’s flavor is mildly vegetal with just a hint of sweetness and nuttiness, which partially accounts for its versatility, as it makes it something of a culinary blank slate. It tends to be watery, which means it’s an excellent candidate for adding moisture to breads and cakes—try it in a chocolate cake, you won’t even know it’s there.
For more information : https://www.thespruceeats.com/history-of-zucchini-1807689