A zucchini is a long, green summer squash that grows on vines in gardens. It looks like a smooth, dark green cucumber, usually about six to eight inches long, though gardeners sometimes joke about finding monster zucchinis hiding under leaves that have grown to the size of baseball bats.

Zucchini originated in the Americas but became popular in Italy, where it got its name (the Italian word means “little squash”). It has a mild, slightly sweet flavor and a soft texture when cooked. People slice it into coins for stir-fries, spiralize it into noodles called zoodles, grate it into bread and muffins, or cut it lengthwise to grill. Raw zucchini tastes crisp and fresh in salads.

The plant grows so enthusiastically that gardeners often harvest far more than one family can eat. There's a running joke about gardeners leaving bags of zucchini on neighbors' doorsteps in late summer because they have so many. When cooked, zucchini becomes tender and absorbs the flavors of whatever you cook it with, like garlic, olive oil, or tomato sauce, making it a versatile vegetable that works in dishes from many different cuisines.