Cucurbita pepo, commonly known as Zucchini or Courgette, is a small summer squash commonly grown in vegetable gardens. Technically, however, Zucchini is a fruit, as it is the ovary of the yellow Zucchini flower that appears before the squash does. This flower can also be eaten, and in countries such as Mexico is actually preferred to the fruit.
The Latin binomial C. pepo is shared by Zucchini with other squashes and with pumpkin. Zucchini is native to the Americas, but both of its common names actually come from Europe, where it is known as Courgette, a diminutive of the French courge, which means gourd. Zucchini is derived from zucca, the Italian word for gourd.
Zucchini is yellow or green and shaped similarly to a cucumber. It can be eaten raw, but is usually cooked or steamed. Zucchini has become a popular culinary vegetable in recent years because of its low calorie count and high nutritional value. It is a good source of potassium and Vitamin A.
Zucchini is very easy to grow. Plant seeds a week after last frost, one inch deep in rows or hills, placing several seeds in each hill. After germination, thin to one or two plants per hole. Water seedlings every two to three days, but not on the leaves.
Zucchini is best harvested when its fruits are small. You should be able to harvest Zucchini six to eight weeks after planting. Zucchini that grows more than about eight inches will become woody and less appetizing. Zucchini is often eaten in salads or as a side dish, or with particular recipes such as Zucchini bread.