Zucchini in Australian English, or courgette in New Zealand and British English is a small summer squash. Its scientific name is "Cucurbita Pepo".
The zucchini can either be yellow, green or light green, and generally has a similar shape to a ridged cucumber. On a culinary level zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment.
Along with other dark green vegetables, the zucchini is a great source of Vitamin A and Vitamin C. Both of these important vitamins are important for growth and development of the immune system. They also act as antioxidants making them an excellent food for combating free radicals. The zucchini is also a good source of potassium and phosphorus.
When choosing zucchini, always look out for those that are firm and heavy for their size. They should be bright in colour, free of blemishes, bruises and scratches. Fresh zucchini can be stored in the crisper section of the refrigerator in a plastic bag for up to one week.
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