Marrow Squash

What Is Round Zucchini (Sakız Kabağı)?

Sakız kabağı (Cucurbita pepo) is a summer squash variety from the gourd family, light green-whitish in color, with a roundish or short cylindrical body. Its thin skin and soft, juicy flesh make it cook quickly.

It has a milder taste than the long green zucchini variety; its seeds are soft and unnoticeable in young vegetables. It is preferred in different regions of Turkey for making mücver (zucchini fritters) and dolma.

Nutritional Value of Sakız Kabağı

Sakız kabağı is a low-calorie, high water-content vegetable, carrying 17 kcal of energy per 100 grams. Its notable content is vitamin C; it also carries vitamin B6 and a small amount of potassium.

What Are the Benefits of Sakız Kabağı?

With its low-calorie, high water-content structure, sakız kabağı offers a light vegetable option within a balanced diet. Its vitamin C content contributes to daily dietary variety.

This information is general; sakız kabağı is a food, not a substitute for medical treatment.

How to Choose Sakız Kabağı?

Fresh sakız kabağı is small-to-medium in size, with a firm, heavy-feeling structure.

• Small-to-medium sizes should be preferred; as it grows larger the seeds harden and water content increases.
• The skin should be glossy, unblemished, with no soft spots.
• The stem should be fresh and green; a dried stem is a sign of staleness.

How to Store Sakız Kabağı?

Sakız kabağı stays fresh for 4-5 days, unwashed, in the vegetable drawer of the refrigerator. Because it has a thin skin, it is prone to moisture loss; storing it in a perforated bag extends its freshness.

Using Sakız Kabağı in the Kitchen

Sakız kabağı is grated into mücver, hollowed out for dolma, and sliced for sautés. Because its water content is high, salting the grated squash and draining its liquid is important for the recipe's consistency.

How to Make Kabak Mücveri (Zucchini Fritters)?

Grated sakız kabağı is salted and left for 10-15 minutes, then squeezed dry; it is mixed with egg, flour, dill, and cheese, and fried in oil. Draining the liquid thoroughly ensures the fritters cook without falling apart.

Preparation for Kabak Dolması (Stuffed Squash)

The squash's inside is hollowed out with a corer without piercing the skin; the interior is filled with a mixture of rice, ground meat, and spices, and cooked by boiling or baking.

What Recipes Use Sakız Kabağı?

Kabak mücveri, kabak dolması, and olive-oil squash dishes are the most common recipes. It can also be thinly sliced and grilled.

Frequently Asked Questions

Should sakız kabağı seeds be removed?

Seeds in young sakız kabağı are soft and edible; in larger squash with hardened seeds, removing them may be preferred.

Should sakız kabağı skin be peeled?

Since the skin is thin and soft, it is generally used unpeeled; consuming it with skin on is preferred for fiber and nutritional value.

What if the mücver turns out bitter?

Rarely seen bitterness may come from the plant's natural defense compounds; a squash tasting bitter should not be eaten, and a fresh product from a known source should be preferred.

Can sakız kabağı be frozen?

It can be frozen grated and drained; whole raw squash is not suitable for freezing because it becomes watery and loses its texture when thawed.

Are sakız kabağı and regular zucchini the same vegetable?

Both belong to the gourd family and are closely related species; sakız kabağı is rounder, lighter colored, and thin-skinned, differing from long green zucchini in body shape.