Green Zucchini

Green zucchini is a type of summer squash, a cultivar of *Cucurbita pepo*. It is a soft-skinned, fleshy fruit that is typically harvested when immature. Zucchini is grown worldwide and is a common garden vegetable.

Zucchini is used as a vegetable in cooking, often sautéed, baked, grilled, or added to dishes like soups, stews, and pasta sauces. Manufacturers include it in packaged foods for its mild flavor, texture, and nutritional value, appearing in frozen meals, prepared soups, and vegetable mixes.

Green zucchini is a nutrient-dense vegetable, providing vitamins, minerals, and fiber. The FDA considers zucchini to be Generally Recognized As Safe (GRAS) for consumption. International bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated similar squash varieties, generally finding them safe for consumption. No significant health concerns are associated with the typical consumption of zucchini.