Zucchini, also known as courgette in New Zealand and Great Britain, is part of the squash and pumpkin family. Although we know it as a vegetable, botanically zucchini is the immature fruit of a zucchini flower. Look for zucchini with the flowers still attached. Not only have you found a very fresh specimen, but the flowers are edible as well and considered a delicacy. 
   Zucchini comes in a variety of colors from yellow to various shades of green. Though they grow to be three feet long, they are usually picked when they are the size of a cucumber or smaller so their seeds are soft and edible, and the flesh is not too fibrous. Lebanese summer squash is closely related and often sold as zucchini. They can be distinguished by their lighter green or white color.

   Zucchini can be cooked a variety of ways: steamed, grilled, fried, baked, stir-fried, boiled, breaded, stewed or used for baking. If you’ve never tried it, zucchini bread is heavenly.
   The flowers can be stuffed and eaten raw or stuffed and baked or fried, or fried alone. 
   Raw food enthusiasts love this squash’s versatility. Thinly sliced zucchini is used for noodles in raw lasagna recipes. Long thin strings are used as pasta. Shredded zucchini is delicious in salads.
   If you do choose to cook your zucchini, it requires very little cooking time. To sauté, leave the skin in place and use a little olive oil, fresh garlic, freshly ground pepper, and Celtic sea salt. Regardless of how you cook your zucchini (or most any vegetable) do not

 

overcook it. It should still be firm, though not crunchy.
   Fresh zucchini is low in calories and contains significant amounts of folate, potassium, manganese, and vitamin A.
   Zucchini is easy to grow in temperate climates if bees are available for pollination. If your area is one experiencing a shortage of our little garden friends, you may have to hand pollinate or the squash will rot on the vine. But watch out, zucchini is prolific. Don’t plant too much or you are sure to be overwhelmed.