Zucchini, or courgettes, originated in Italy and were popular in the Mediterranean region hundreds of years before they became popular in the rest of the western world. They are members of the summer squash family and are usually green-skinned or yellow-skinned. They grow on a vine-like plant behind a yellow flower and if picked small, the flower may still be attached. Zucchini flowers are rarely seen for sale because they are so difficult to transport and are highly prized by chefs around the world who often stuff them and serve them in their restaurants.

Zucchini are a good source of vitamin C and a source of folate, niacin, vitamin E and riboflavin and contain a dietary significant amount of potassium.


Refrigerate in plastic bags. Use promptly.


Bake, braise, barbecue, microwave, roast, steam, stew, stir fry, or stuff.


Zucchini is very versatile and easy to prepare. Trim the stalk end off, slice and eat raw or cooked. There is no need to peel them.

Our Favourite Recipes

Grilled Zucchini with Basil Pesto

Serves 4

A fresh and flavoursome side dish served alongside our basil pesto!

Zucchini and Feta Fritters

Makes 12

Easy to make and packed full of flavour. Serve with greek yoghurt and extra spring onion on the side.