Italian zucchini: biodiversity, science and sustainability

This article analyzes the zucchini as functional foodhighlighting scientific evidence of its ability to protect DNA and eye health. From managing the organic supply chain to new frontiers in sustainable packaging, the profile of a Made in Italy excellence emerges, capable of combining gastronomic tradition, the Mediterranean diet, and respect for the environment.

History and development of the modern zucchini

The zucchini (Cucurbita pepo L.) belongs to a species native toCentral Americaintroduced to Europe after the 16th century. However, it is precisely in  Italy, and more precisely a Milan in the 19th century, where the zucchini took on the modern form we know today (Lust et al., 2016). The first documented accounts of zucchinis as we understand them today date back to 19th-century Milanese horticultural and culinary records, describing immature, tender, elongated fruits harvested before full maturity, distinctly different from traditional winter storage squashes.

The varietal selections developed between the 18th and 19th centuries, particularly in northern and central Italy, have led to the spread of cultivar specifically intended for the consumption of the immature fruit. This innovative approach to cultivating Cucurbitaceae represented a true agronomic revolution, favoring continuous productivity over storability.

From a cultural point of view, the zucchini is deeply rooted in  popular cuisine Italian, where it is consumed whole, including the inflorescences (zucchini flowers), which are featured in numerous regional recipes such as fried zucchini flowers, omelets, and fillings. The peasant tradition valued every part of the plant, from leaf to flower to fruit, perfectly embodying the principles of resourceful and seasonal cooking.

Botanical characterization and seasonality

From a botanical point of view, the zucchini is the immature fruit of the plant  Cucurbita pepo L., belonging to the Cucurbitaceae family. The plant is an annual herbaceous plant, with a bushy or creeping habit, broad leaves, and unisexual flowers of intense yellow color.

The  natural seasonality of zucchinis in Italy spans from late spring to early autumn. Commercial availability is extended throughout the year thanks to greenhouse cultivations, although open-field productions remain favored in terms of organoleptic qualities.

Production areas, terroir, and organic farming

Zucchinis are cultivated in all  Italian regions, with significant concentrations in Emilia-Romagna, Lazio, Campania, Sicily, and Veneto. The terroir influences earliness, pulp consistency, and water balance of the fruit. Agronomic practices include crop rotations, controlled irrigation, and frequent harvesting.

The  organic production is well established and scientifically validated. The most effective solutions include: fertilization with vermicompost at 10 t/ha (production increases of 53% compared to chemical fertilizers, Rekaby et al., 2024); biological control of aphids through parasitoids (Aphidius spp.) and predators (Aphidoletes, Micromus); management of viral diseases with organic biostimulants based on extracts of seaweed and alfalfa, enzymatic hydrolysates, and micronized zeolite, which reduce the viral load by one tenth and activate systemic resistance mechanisms (Corrado et al., 2024).

Zucchini cultivation with organic methods also improves soil fertility (+15-25% organic matter) and nutritional quality of the fruits. Higher contents of phenols and essential amino acids such as arginine have been found in zucchinis grown by biodynamic methods (Fazzi et al., 2025).

Italian biodiversity: excellences and local varieties

The success of zucchini in Italy is evidenced by the incredible varietal diversification developed across different regions. These varieties are distinguished not only by their aesthetic appearance but also by organoleptic properties and specific culinary uses:

• Romanesco zucchini (Lazio). Characterized by a ribbed shape and light green striped skin. It is famous for the persistence of the flower even after harvest and for its crunchy pulp, ideal for raw consumption or frying;

• Albenga trumpet zucchini (Liguria). A climbing variety with long, curved fruits ending in a swelling. The pulp is firm, almost seedless, and has a hazelnut flavor, highly appreciated in gourmet cuisine for its low water release when cooked;

• Sicilian zucchini. Also known as 'long zucchini' (Lagenaria siceraria), although it belongs to a different genus, it shares the gastronomic use. It is typical for its fruits that can exceed one meter in length and for the use of tenerumi (the tender tips of the plant), which represent a unique example of the integral use of the vegetable;

• Faenza and Florence zucchini. Rounded or ribbed varieties from Tuscany and Emilia-Romagna, selected for their ease of stuffing (stuffed zucchinis) thanks to the pulp consistency that maintains structure even at high temperatures.

This genetic diversity is not only a cultural heritage, but a agronomic resourcemany of these local varieties show a natural resilience to specific environmental stresses or pathogens, making them ideal candidates for organic and regenerative agriculture projects.

Nutritional properties

According to official CREA data, 100 grams of raw zucchini provide:

• a high water content (93.6%);

• a low energy intake (16 kcal);

• modest amounts of proteins (1.5 g), carbohydrates (1.7 g), and fiber (1.2 g).

Presence of potassium (290 mg, compared to a Nutrient Reference Value of 2000 mg, according to EU regulation 1169/11), vitamin C (11 mg, compared to an NRV of 80 mg) is noted.

Yellow varieties also contain significant amounts of carotenoids, including  lutein (up to 1036 mg/kg dry weight in the skin),  β-carotene e zeaxanthin, bioactive compounds with recognized antioxidant properties (Martínez-Valdivieso et al., 2017).

Health properties based on scientific evidence

Scientific research has documented various health benefits associated with regular consumption of zucchini.

Antioxidant activity and cellular protection

Research has documented the ability of zucchini and their bioactive compounds (lutein, β-carotene, zeaxanthin, dehydroascorbic acid) to exert protective activity on cellular DNA from oxidative damage induced by hydrogen peroxide (Martínez-Valdivieso et al., 2017). This study, conducted on  Drosophila melanogaster, found genotoxic damage inhibition percentages ranging from 11% to 100%, depending on concentrations and varieties tested.

Extracts from the epicarp and mesocarp of yellow zucchini have also demonstrated selective cytotoxic activity against HL60 tumor cells (human promyelocytic leukemia), with IC50 values of 0.08 mg/mL and 0.2 mg/mL respectively, suggesting a potential role in chemoprevention (Martínez-Valdivieso et al., 2017).

Vision protection

I carotenoids present in zucchini, particularly lutein and zeaxanthin, are structural components of the retinal macula and play a protective role against age-related macular degeneration and cataracts by filtering high-energy blue light and neutralizing free radicals (Martínez-Valdivieso et al., 2017).

Support for metabolic and digestive health

The low glycemic index of zucchini, combined with the fiber content (both soluble and insoluble), contributes to the regulation of postprandial blood sugar levels and intestinal function. The high water content (>93%) also promotes hydration and a feeling of fullness, supporting body weight control strategies.

It is important to emphasize that the health benefits of zucchini are part of a varied and balanced diet, rich in vegetables and fruits, rather than deriving from the effect of a single isolated food.

Gastronomic uses and culinary enhancement

Zucchinis are extremely versatile in the kitchen:

• raw. In carpaccio, julienne or spiralized;

• cooked. Steamed, grilled, sautéed, stewed or fried;

• stuffed with meat, bread crumbs, cheese or vegetables

• preserved in oil, pickled or sweet and sour;

• in first courses such as pasta, risottos, soups and broths

• in gourmet preparations. Mousse, veloutés, flans and soufflés.

I zucchini flowers – with their delicate texture and mild flavor, slightly sweet with herbal notes – are in turn a prized ingredient in regional Italian cuisine. Used in risottos and omelets or battered and fried, with a bite of mozzarella and anchovy in oil in the classic Roman recipe.

Packaging and sustainability

The marketing of Italian zucchini, particularly in the organic sector and large-scale retail, is undergoing a crucial transition towards sustainable packaging. Being vegetables subject to rapid post-harvest dehydration, protecting the fruit is essential, but the use of traditional plastic film (PVC or PE) is increasingly being questioned.

The most promising innovations include:

• biodegradable and compostable films. Derived from plant starches (such as Mater-Bi), they allow the fruit to breathe, reducing condensation and the risk of mold, and can then be disposed of in the organic waste fraction;

• pressed cardboard or wood fiber trays. Used especially for premium varieties such as Romanesca or zucchini flowers, which offer superior mechanical protection compared to plastic.

These solutions not only reduce the environmental impact but also respond to the increasing demand of consumers for a plastic-free supply chain, enhancing product integrity without compromising its shelf-life.

Conclusions

Italian zucchinis represent a virtuous example of agricultural simplicity, nutritional richness, and culinary tradition. Contemporary scientific research is confirming what peasant wisdom had intuited for centuries: zucchinis are not only a light and versatile vegetable but a functional food capable of actively contributing to the prevention of chronic diseases.

Their value is recognized by the international market and consumers, especially when associated with organic, sustainable, and local productions. From 19th-century Milan to contemporary global markets, the Italian zucchini continues to represent an agri-food excellence that deserves enhancement along the entire supply chain, from varietal research to the table.

Dario Dongo

Bibliography

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