Zuccinni or Italian squash.
Zuccinni or Italian squash.

Italian Squash, also known as Zucchini or courgette is a summer squash which can reach nearly a meter in length, but is usually harvested immature at 15–25 cm.

In the British Isles, a fully grown zucchini is referred to as a marrow.

Zucchini can be dark or light green, a related hybrid, the golden zucchini, is a deep yellow or orange color.

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”, being the swollen ovary of the zucchini flower.

Zucchini, like all squash, has its ancestry in the Americas.

However, the varieties of squash typically called zucchini were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

GreenPoint’s Summer Squash includes: Italian, yellow and grey. They take 1000 acres out of cultivation and are commercialized from September to June.

Italian squash, raw
Nutritional value per 100 g (3.5 oz)
Energy 70 kJ 17 kcal)
Carbohydrates
3.11 g
Dietary fiber 1 g
Fat
0.1 g
Protein
1.21 g
 Vitamins
Vitamin A equiv.

beta-carotene
10 μg

120 μg
Thiamine (B1) 0.45 mg
Riboflavin (B2) 0.094 mg
Niacin (B3) 0.451 mg
Pantothenic acid (B5) 0.204 mg
Vitamin B6 0.163 mg
Folate (B9) 24 μg
Vitamin C 17.9 mg
Vitamin E 0 mg
 Minerals
Calcium 16 mg
Iron 0.36 mg
Magnesium 18 mg
Manganese 0.177 mg
Phosphorus 38 mg
Potassium 261 mg
Zinc 0.32 mg

  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Zucchini. (2016, September 8). In Wikipedia, The Free Encyclopedia. Retrieved 23:46, September 26, 2016, from https://en.wikipedia.org/w/index.php?title=Zucchini&oldid=738349178