Zucchini Yellow

zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In South Africa, a zucchini is known as a baby marrow. Along with certain other squashes and pumpkins, thezucchini belongs to the species Cucurbita pepo. It can be dark or light green.

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The zucchini (/zˈkni/American English) or courgette (/kʊərˈʒɛt/British English) is a summer squash which can reach nearly 1 metre (100 cm; 39 in) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in).[1] A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.[2][3] In South Africa, a zucchini is known as a baby marrow.

Along with certain other squashes and pumpkins, the zucchini belongs to the species Cucurbita pepo. It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.[4]

In a culinary context, the 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.

The 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.

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