Green zucchini is a variety of summer squash (Cucurbita pepo) picked young, before the skin hardens and seeds mature, giving it a tender texture and mild, slightly sweet flavor. It was domesticated in Mesoamerica, brought to Europe by Spanish colonizers in the 16th century, and is now grown commercially worldwide, with Italy, the U.S., and Mexico among the leading producers.
Its high water content and delicate flavor make it a workhorse vegetable: sautéed, grilled, or roasted with garlic and olive oil; simmered into soups, stews, and braises; grated into quick breads and muffins for moisture; or featured in ratatouille, moussaka, and dolmades.
It pairs well with tomatoes, onions, bell peppers, basil, oregano, and Parmesan, and is a good source of vitamin C, potassium, and manganese.