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