zucchina

plural zucchine

1. alternativeAlternative form of zucchini.

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

   1934, “Profits in Roadside Marketin”, in Vaughan’s Market Gardener’s Wholesale Price List: Our 1934 Market Specialties, page 3

   5 more examples

   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.

   1919, Maria Gentile, “32. Fried Squash (Zucchine fritte)”, in The Italian Cook Book: The Art of Eating Well: Practical Recipes of the Italian Cuisine, Applewood Books, published 2008, →ISBN, page 28

   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.

   1931, Elizabeth Lucas, Vegetable Cookery, page 263

   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).

   1954, Elizabeth David, Italian Food, published 1987, →ISBN, page 136

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

   1967, Howard Agg, A Cypress in Sicily: A Personal Adventure, page 55

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

   1983 November 7, New York, page 137