Zucchini

Zucchini may have originated in Mesoamerica — a region spanning modern-day Mexico and Central America — but it’s in Italy where it earned its current name, a nod to "zucca," the generic term for squash. This usually green, sometimes yellow vegetable, slender in shape and mild in taste, doesn’t just serve as a side dish. It’s the star of countless recipes, from the hearty zucchini alla parmigiana to Stanley Tucci’s favorite Spaghetti alla Nerano.

Zucchini features in many of the recipes of the great Italian cookbook author Marcella Hazan, often paired with tomato and herbs and served over pasta.

Zucchini, a food of both history and versatility, pairs seamlessly with various ingredients. Think of the salty bite of feta, the crunch of the walnut, or the freshness of mint. Each combination, a celebration of flavor and texture, underscores zucchini's role as a staple in global cuisine.