Zucchini: medium (1)


In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo". Zucchini, like all squash, has its ancestry in the Americas.

Summer squash has a thin, soft skin and soft edible seeds, whereas winter squash has a hard skin. The zucchini is a long, cylindrical vegetable, slightly smaller at the stem end, usually dark green in color.

This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.