The green zucchini, native to Almería, belongs to the same family as melons and watermelons. It is cultivated in warm climates, with optimal harvesting during the summer months: July, August, and September. Each piece weighs approximately 0.300 kg. Nutritionally, it offers vitamins C, B1, B2, and B6 along with minerals such as potassium, magnesium, iodine, sodium, iron, calcium, and phosphorus. Its low caloric content makes it beneficial for the immune system, promotes collagen formation, is good for teeth and bones, increases red blood cells, and strengthens the immune system due to magnesium. Potassium also supports the nervous and muscular systems and acts as a laxative. Its high water content and low fat make it ideal for eating raw, boiled, stewed, breaded, or as a side dish with vegetables or rice.