Zucchini Zucchini (courgette in French) are high in fiber. They are rich in beta-carotene, vitamin C, folic

acid and calcium. One cup of zucchini has nearly as much potassium as a banana. It also contains

the valuable mineral nutrient phosphorus. Zucchini are a variety of vegetable marrow, a

summer squash. They are tender and tasty when young.  Fruit color varies from a green to lighter

shades of green both with and without stripes, all the way to tones of yellow. Many are highlighted

with various degrees of speckling. They grow most commonly in cylindrical shapes, but also in

round and intermediate shapes. Zucchini are best if cooked when fresh and small as they will

have more moisture.

The green zucchini

Green zucchini with the flower head

We look at the zucchini

We look at the flower

We pull the flower out of the zucchini

The flowers are golden orange with green

ribs on the ends of the zucchini.

The pistils

We cut the zucchini and put them in a pan with

some water. On the inside they are white.

We boil the zucchini

Delicious

and

Healthy!