Courgettes were introduced to Europe and other parts of the world after Europeans discovered the Americas. Their current shape is the result of extensive selection and hybridisation processes that have taken place over the centuries.
There are many varieties of courgettes, which are all used to make excellent dishes: the Cucuzzella di Napoli variety, which is used to make Zucchine alla Scapece, the Zucchina lunga siciliana, a staple ingredient in Italian soups, and the Zucchina Romanesca, which is also very tasty and known for its flowers that can be fried.
Mostly made up of water, courgettes are packed with minerals and vitamins, and contain very few calories. They are also low in sodium, refreshing, and easy to digest.
Their properties make them especially suitable for feeding infants, to the extent that they are even recommended as one of the first foods for weaning babies.
Basically, courgettes are simply good for you: you can eat them any way you like!
