zucchini

Zucchini, also known as courgette in British English, is a summer squash and a cultivar of Cucurbita pepo. It is harvested when immature, typically 15 to 25 cm long, with a glossy green skin; yellow varieties and striped forms also exist. The name zucchini derives from the Italian diminutive zecche or zucchina.

The plant is a bushy annual that grows on vines, with broad leaves and large yellow blossoms. It prefers warm weather and well-drained soil. Regular harvesting encourages further fruit production. Flowers on the plant are edible and commonly used in cooking.

In cooking, zucchini is highly versatile. It can be sautéed, grilled, steamed, roasted, or baked, and is often stuffed. It can be eaten raw in salads or sliced into soups. The flesh is tender with a mild flavor, and the flowers add a delicate taste when used in recipes.

Nutritionally, zucchini is low in calories and fat, providing about 17 calories per 100 grams. It offers dietary fiber, vitamin C, potassium, and some vitamin A in yellow varieties, along with small amounts of other micronutrients.

History and naming: Zucchini is a cultivar within Cucurbita pepo and originated from the broader squash family cultivated in the Americas. The modern zucchini cultivar was popularized in Europe and North America during the 20th century, with the name reflecting Italian heritage.

Storage and handling: Refrigerate zucchini in the vegetable crisper and use within about a week. Store dry to prevent mold; it can be eaten fresh or cooked, and should not be frozen raw for best texture.