This vegetable is a variety of squash with an elongated shape (rarely – oval), whose color varies from light green to dark green and bright yellow. Sometimes striped zucchini can be found. It has tender flesh and thin skin that doesn't need to be peeled before cooking. Zucchini contains many dietary fibers. It contains more carotene than carrots, and the amount of vitamins A and C exceeds that in pumpkin. It also contains potassium, calcium, phosphorus. It is a dietary product with low caloric content. Unlike pumpkin, zucchini can be eaten raw or boiled, and can also be steamed, fried, stewed, baked in the oven or grilled, drizzled with lemon juice. Zucchini can be added to salads, soups (minestrone) and cream soups, can be stuffed with other ingredients, used in preparing sautés, stews and ratatouille, can be preserved like summer squash. Grated zucchini is used to make pancakes and puree. Zucchini pairs perfectly with pasta, mushrooms, fish, cheese, and various sauces. The average weight of one zucchini is 150 grams.