Description
It seems the zucchini was born in Italy sometime in the 18th century. A member of the Cucurbitaceae family (like other squash), zucchini are long and cylindrical and have a thin freckled skin. This kind of squash is often grown for its yellow flowers, used before they develop fruit.  It’s found in green, yellow, yellow-striped or marbled varieties.

Zucchini are generally picked when immature, though it’s not unusual to find squash weighing 7 or 8 pounds. “If you let them grow,” says Quebec market gardener Gilmond Huot, “they can reach an incredible size in under a week if the temperature is favorable.” 

Zucchini love oil, butter and frying. Their flavor is mild, so that they sometimes need to be given a little more personality during the cooking process, whether with spices (garlic, thyme, rosemary) or other pairings. While found in their dark green form in many market stalls, don't be surprised to find them called "grisette" (gra) in Provence, or "Aurore" or "Reine-des-Noires" depending on their shade of green.

Nutritional values per 100 g
Carbohydrates: 10 g; Fat: 0.2 g; Protein: 1 g.
Rich in carotene, fibre, potassium, pectin, Vitamins A and B.

Buying
Look for firm zucchini with a firm, shiny skin, regular in shape without blemishes or yellow patches. Smaller zucchini are preferable, since as they get bigger their flesh becomes stringy and bland and the seeds increase and become tougher.

Storing
Keep in a dark, cool place. Zucchini can be kept 4 to 5 days in a cool dry place or in the crisper of the refrigerator. They do not take well to freezing because of their high water content, nor to room temperature at which they tend to soften and dry out.

Cooking
An essential part of the vegetable trinity that makes up ratatouille (along with peppers and eggplant), zucchini loves oil, butter and frying. Its flavor is delicate and it sometimes needs to be perked up a bit with a particular cooking method or seasoning – a little garlic, thyme, rosemary, salt, etc.  

Braised or sautéed, zucchini sing of the sun. They find their way into almost every Mediterranean cuisine, and are often combined with tomatoes.
Before sautéing zucchini, flour them lightly – they will be much crisper and less greasy. 

Zucchini doesn’t like water. Boiled, they becomes insipid. If a recipe calls for this method of preparation, steam them instead. Season at the end of the cooking time.
Purée with milk to make a soup, seasoned with cumin or thyme.

Enjoying
Slice lengthwise with a mandolin. Dip each slice into milk, then into flour. Fry and salt just before serving.

Veal chops with zucchini “spaghetti”     
Wash 6 zucchini, dry them and cut into thin lengthwise strips, then into long strands. Sauté in butter for 2 minutes over high heat and keep hot. Heat 1 cup cream; add some chopped basil and chives; season with salt and pepper. Sauté the veal chops in butter in a large skillet. Turn several times; season with salt and pepper. Serve the chops accompanied by the zucchini “spaghetti” topped with the sauce.

Try zucchini in jam
Grate the zucchini lengthwise into long ribbons, leaving the skin on. Add half their weight in sugar along with the juice and zest of some limes and some small pieces of ginger. Marinate for 12 hours in a bowl in a cool place. Cook gently for 15-20 minutes; cool.

Worldwide Gourmet
In Europe zucchini flowers are highly prized. When stuffed they are a rare and refined dish.

Southern France - stuffed zucchini - meat stewed in red wine, with grated Parmesan, garlic, onion, parsley, salt and pepper. Stuff the squash, dip in egg and bread crumbs. Fry in olive oil.

Piedmont (Italy) - Zucchini "matelote" - Sauté zucchini. Separately sauté onions and garlic. Pour in 250 ml vinegar, 125 ml white wine, bay leaf and sage. Heat. Place the zucchini on a platter and pour the wine and onion mixture over top. Let marinate 5 hours before serving.

Nice - peel the zucchini roughly. Cook with an equal quantity of tomatoes, with garlic, parsley, salt and pepper.

India - peel and trim into olive shapes. Braise in butter with salt and a dash of curry.

United States - grate lengthwise on a mandolin. Dip in milk, then in flour. Fry and salt just before serving.