Zucchina

The squashes are used by Italians for frying and other purposes are very small, and for this reason they are called “Zucchine” or small squashes.[…]The “Zucchine” are an extremely tasty vegetable and they are especially good when fried.

Mr. Robinson notes that all through Italy the zucchina is picked when it is about the size of a small cucumber—generally before the flower has opened, and that this early cutting causes the plants to produce very freely.

Vegetable Novelties which will attract attention and make sales ᵢnclude:^([sic])[…]Long Black Zucchina Squash[…]

The cockscombs, which in England are apparently always thrown away, must be cooked for an hour in salted water and skinned, the cooked artichoke hearts sliced into rounds, the partly cooked cauliflower divided into flowerets, the zucchine cut into chips (see zucchine fritte, p. 168), and the brains prepared as for croquettes (p. 146).

For vegetables, the Taorminese is no less well off: finocchio – the Sicilian fennel – grows everywhere; so too does the small marrow – zucchina.

Tino’s—235 E. 58th St., 751-0311. Jacket required. Northern Italian. Spcls: linguine with broccoli & zucchine, costolette alla Milanese, pollo alla Tino.

Chop all the vegetables finely except the zucchine.

The zucchina (or zucchino, customarily used in the plural, zucchini) was absolutely new to Europe, along with many other squashes.