The Zucchini is a family member of the cucumber.
Zucchini is native to Italy.
The fruit can be yellow or green; it generally has a similar shape to a cucumber, though some are round
Zucchini with flowers attached are a sign of a truly fresh and immature fruit, these immature fruits
have the most flavors.
Italian Green Zucchini , a soft-skinned, summer variety, is versatile and may be used for sweet or savory
Slice and layer with other summer vegetables and bake into a gratin.
Using a vegetable peeler, slice long threads or "noodles", briefly blanch and substitute for fresh pasta.
Grate fresh zucchini into soufflés, fritters or add to sweet breads, cookies, cakes or muffins.
Halve lengthwise, remove seeds, stuff with meat or cheese and bake.
Green Zucchini has been found to have anti-cancer type effects and ability to prevent cell mutations.
Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary
Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Foliate, Magnesium and Manganese.
More than ninety percent water and low in calories, Italian Zucchini is not overly nutritious,
but it is high in potassium.