The zucchini is one of the two varieties of (Cucurbita pepo), an annual herbaceous plant of the family of cucurbits native to the American Continent, whose fruit is used as food. Today it is also widely cultivated throughout Europe as summer pumpkins, whose fruits are consumed immature.

The fruits are oblong and vary greatly in size, depending on the variety. The skin is smooth and hard and also varies in colour. Nutritionally, zucchini is low in fat and very low in cholesterol and sodium. It is a good source of proteins, vitamin A, thiamine, niacin, phosphorus and copper. It is a very good source of fibre, vitamin C, vitamin K, riboflavin, vitamin B6, folic acid, magnesium, potassium and manganese. (Source: Nutrition data)