zucchinis

Zucchini, Cucurbita pepo, is a summer squash widely cultivated for its edible fruit. In American English it is commonly called zucchini, while in British English the same fruit is known as courgette. It is a member of the Cucurbitaceae family and is grown as an annual plant.

The fruit is typically elongated and cylindrical, with smooth, green skin. Yellow and light-green varieties are common as well. Zucchini flesh is pale and tender, with small seeds when harvested young. Fruits are usually eaten when immature, at about 15 to 25 centimeters in length, to maintain tenderness.

Zucchini plants are fast-growing, typically bush-type or trailing annual vines. They require a warm growing season and full sun, with well-drained soil and adequate moisture. They benefit from spacing to allow air circulation. Pollination is typically by bees, and plants can be susceptible to pests such as squash vine borers and powdery mildew. Regular harvesting encourages continued fruit production.

Harvest is best when fruits are small and tender, as larger fruits become tougher and less flavorful. They can be stored in the refrigerator for several days and should be kept dry. Blanching and freezing are common methods for longer storage; they can also be pickled.

Culinary uses include raw slices in salads or grated into dishes, as well as sautéing, grilling, roasting, steaming, or stuffing. Nutritionally, zucchini is low in calories and high in water, with modest amounts of vitamins and minerals, notably vitamin C and potassium, and provides dietary fiber.