The courgette as an alternative in the diet of the Venezuelan

First of all the zucchini, also known by its scientific name "Cucurbita, Pepo.L" is famous for its high water content and vitamin A, for which it is considered a food is essential for anyone's diet.

This work belongs to the field of research methodology, was developed by Anselmo Del Hoyo and my person, which aims to see the courgette as an alternative to the crisis and scarcity that is living in Venezuela, it is important to note that This work was developed by two students of the Orinoco Science and Technology College located in the state of Amazonas, and I thank this school for giving us the opportunity to develop this type of work, which will help us to do thesis in the college.

Within this work, we wanted to answer the following questions:

How to use the zucchini in Ayacucho port?

What are the botanical characteristics of the zucchini?

What are the benefits of courgette if we include it in the daily diet?

These questions are answered with the preparation of recipes for products derived from courgette, showing not only the benefits of this vegetable, but also the different ways of consumption, and see courgette as an economic alternative

Among the recipes that we included in the recipe, were the following:

Courpa arepa
Zucchini pizza
Courgette jam
Zucchini bread and
Zucchini pastiche

All these recipes have as a main ingredient the zucchini, because the main problem is that the people of Puerto Ayacucho do not see the zucchini as a vegetable for daily consumption.

Within the recipe book we include the botanical characteristics of the zucchini, such as watering the substrate, the region where it is grown, and its soils.

And answering the last question, we made an exhibition of samples of different courgette-based foods.

Some doubt about the work I appreciate the comments.

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