2. 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.

3. The green zucchini

4. Green zucchini with the flower head

6. We look at the zucchini

7. We look at the flower

8. We pull the flower out of the zucchini

10. The flowers are golden orange with green ribs on the ends of the zucchini.

11. The pistils

12. We cut the zucchini and put them in a pan with some water. On the inside they are white.

13. We boil the zucchini

15. Delicious

16. and

17. Healthy!