This small summer squash can take on a variety of appearances: yellow or green, round or ridged. In botanical terms, the zucchini is a fruit, but in the kitchen it is normally regarded as a vegetable. It is incredibly versatile and takes little effort to cook, which has made it a popular compiment to sauteed dishes, casseroles, and even bread.

Zucchinis should not be stored for more than three days, as they start to show damage when they are cooled for a prolonged amount of time. When you're ready to eat it, get ready for a powerful combination of nutrients! Zucchinis are rich in folic acid, potassium, vitamin A and manganese.

Recipes: Ratatouille