White Lebanese Zucchini BIO (Cucurbita pepo)

White Lebanese Zucchini (Cucurbita pepo): known throughout the Middle East by its traditional name Kousa (Arabic: كوسا), this vegetable is a symbol of Levantine culinary culture. Originating in the fertile valleys of Lebanon and the eastern Mediterranean basin, where it has been grown and selected for centuries for its remarkable tolerance of drought and hot summer temperatures, this variety is distinguished by its short, slightly club-shaped fruits. The skin is a characteristic pale green, almost milky or creamy white, with very faint lighter speckles. The plant has a compact, bushy habit, vigorous yet orderly, with broad, deeply lobed leaves that protect the fruits from direct sunlight.

Botanically belonging to the Cucurbitaceae family, it is an extremely early annual with a very high yield, capable of beginning production in less than fifty days from sowing. Its main distinguishing feature is the exceptional quality of its flesh: very white, dense, with little excess water and a delicately sweet, nutty flavour that is never bitter.

In the kitchen, it is the undisputed queen of Middle Eastern cuisine and the essential variety for preparing the famous Kousa Mahshi, the traditional dish in which the zucchini is hollowed out and stuffed with rice, minced meat, aromatic spices and herbs, then slowly stewed in a tomato or lemon broth. When harvested very young, the fruits are also excellent fried whole, grilled or eaten raw in salads.

In the field, it proves to be an extremely vigorous, large and productive variety. It prefers full sun and tolerates even the hottest temperatures with ease.

Watering should be regular and concentrated at the base of the plant, taking care not to wet the foliage in order to prevent fungal diseases such as powdery mildew. Production is continuous and abundant: harvesting the fruits regularly when they reach 10–12 cm in length encourages the plant to produce new flowers continuously throughout the summer season.