Distant relatives of the pumpkin, le zucchini were imported into Europe from Central America around the 17th century. There are various types: dark green and light green, round and elongated ones, those with or without flowers. Their season is summer, even though they are now all year round. But which courgettes to choose when you're at the market? The answer it depends on what you intend to cook.
Which courgettes to choose in the kitchen?
The best way to cook le round zucchini it is to do them filled. Their shape, which resembles that of an egg, seems to be made on purpose to be stuffed. With what depends only on the tastes of the diners or the imagination of the chef on duty. If you opt for the light version, you can make round zucchini in the vegetable garden. For a second a little more substantial but still healthy here are the round zucchini stuffed with meat or with growth.
Long and green, in the pan or in the sauce
The elongated zucchini with a green color they are richer in humidity, therefore during cooking they are more juicy. For this they can be used as filling, as in the case of pizza with leeks and zucchini, or zucchini cake, pine nuts and raisins. For the same reason, this variant is also indicated as a base for a sauce (for example for pasta with guitar with zucchini), to be cooked in the pan or for a fried julienne.
Of (zucchini) cooked and raw
The zucchini mignon with the flower, besides being scenographic, they are particularly tender and sweet. To preserve and enhance its flavor is better to use them raw, for example for a pinzimonio of mini courgettes and cucumbers or for a fresh and quick pasta to prepare, such as fusilli with raw zucchini and aromas, without forgetting to add flowers too.
Yellow zucchini, ideal for risotto and velvety
Very common in Friuli and in Veneto, the yellow zucchini they differ from the green ones in addition to the color of the peel also for the flavor, so sweet that in some cases reminiscent of pumpkin. They are mainly used to make risottos, but are also suitable for other uses in the kitchen. The best way to enhance its qualities, however, is to do one velvety. To prepare it you need six yellow zucchini, a carrot, a shallot, half a stalk of celery, water oil, salt, pepper and pumpkin seeds. It begins with a sauté of shallots, carrot and celery. Then the courgettes are cut into small pieces and covered with cold water. They are cooked over a medium heat for half an hour and, once they are warmed, they are blended with the mixer. The velvety goes served hot with a sprinkling of pepper and pumpkin seeds.
The fresh leaves contain high concentrations of vitamins. Deepens Raffaella Melani "In particular la A, C, D, E, F, K and P, as well as of vitamin B complexes. The leaves are also known to contain particularly large amounts of minerals such as selenium, zinc, iron and magnesium. Zinc was found in the highest concentrations in the leaves (27.44 mg / kg of dry mass), followed by copper (17.47 mg / kg) and manganese (17.17 mg / kg) ".
Because of the variety of phytochemicals and their proportions they contain, nettles show considerable activity against bacteria. Dr. Melani explains "The most recognized health benefit of using these plants is activity against benign prostatic hyperplasia, also known as an enlarged prostate, as well as iurinary tract infections. Nettles can also help alleviate the symptoms of osteoarthritis and joint pain, generally in the case of hands, knees, hips and spine ".
As with other plants, the composition of plants is influenced by various factors, including variety, climate, soil, vegetative phase, harvest time, storage and treatment. When and how nettles are harvested it strongly determines the final product. The nutritionist states "For the production of fibers, nettles must be harvested when the seeds are ripe or when the stems reach 80% of the biomass on the surface, starting from the second year of sowing. To use the leaves instead you need to choose younger plants. As a result, the harvest period also makes the difference: plants harvested in April are used for the production of fodder, medicine or chlorophyll. Nettles harvested at the end of June are used for 
These plants can be consumed mainly as a fresh boiled or cooked vegetable, added to soups or used in vegetable salads. In European countries, nettles are used in soups or as steamed or withered vegetables. Because it has a similar 
The nettle leaves they can also be used to prepare herbal teas, rich in vitamins and minerals. Depending on the amount used, nettle tea tastes light to strong and tastes similar to vegetable