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It is also a good source of essential nutrients like vitamin C, manganese, vitamin B-6 and vitamin K. However, the University of Illinois Extension warns that you should always prepare zucchini with the peel intact, since the peel is the most nutrient-dense portion of the vegetable.
In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a pepo, being the swollen ovary of the zucchini flower. Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called zucchini were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.