The zucchini, courgette or baby marrow is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp are still soft and edible.


Zucchini is a classic summer squash and botanically a member of Cucurbita pepo. Today it is easily the most popularly grown and consumed of all summer squashes. There are numerous Zucchini varieties on the market today with independent names and characteristics.

Characteristics: Cylindrical shape, Sweet flavor, Bushy and non-vining
Benefits: Good for health, Better immune system and digestion
Recipes: Garlic Butter Sauteed Zucchini
• You can slice the zucchini into rounds, cut into half-moons or chop into bite size pieces.
• Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
• Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using).
• Taste, and then season with a pinch of salt and black pepper. Serve immediately.

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