Zucchini is a type of pumpkin that is consumed before it matures. The fruit is a berry similar to a cucumber and its size varies. They are usually green in color, but they also come in yellow and white. Zucchini flowers are also consumed, they are large and orange in color. Properties and benefits: Zucchini is low in fat. It is a very light and easily digestible food. It is high in fiber, which helps with intestinal functioning. It is rich in vitamin C and B, which are essential for obtaining energy. It contains calcium, phosphorus, and magnesium, minerals that are very important for the health of our bones. It is antioxidant, and its action combats the damage caused by free radicals. Nutritional value per 100g: Energy 17 kcal Water 94.6ml Carbohydrates 2g Fiber 1g Potassium 230mg Magnesium 18mg Vitamin C 20 Folates 50mcg Storage and tips: Store them in the refrigerator as you bought them, without peeling or cutting. They usually last for about two weeks. Since they release ethylene, a gas, they should be stored separately from any fruit, as it will cause them to ripen faster. If you want to freeze them, cut them into cubes or slices and store them in a freezer bag. Recipes and uses in cooking: Zucchini is a very versatile food in the kitchen. You can use it as a side dish in stews, as a base in a cream soup, you can stuff them, bread and fry them. And you can also make cannelloni with them. To do this, you should slice the zucchinis, sauté them in a pan, and make the filling for the cannelloni, for example with egg, olives, tuna, and tomato sauce. Once sealed in the pan, layer three slices of zucchini, fill them, and roll them up. You can leave them as they are or cut them. Place the zucchini cannelloni in an oven-safe dish, add cheese, and broil for 5 minutes in the oven.