Baby zucchini, also called baby marrow or courgette, is a summer squash picked while still small, giving a tender texture, edible skin, and a mild, slightly sweet flavor. Its squash species was domesticated in the Americas thousands of years ago, but the specific zucchini cultivar was bred in Italy in the 19th century. It's grilled, roasted, or sautéed whole or halved, used in dishes like ratatouille, frittatas, and pasta sauces, and stuffed as a variation on dolma in Middle Eastern cooking. Its mild flavor pairs well with basil, mint, dill, garlic, and other summer vegetables like tomatoes and peppers.