Zucchini plant, also called courgette, is a subset of squash, cucurbita pepo species, Cucurbitaceae family. All species of squash are considered as native to central America. Anyway, Zucchini seems to have been selected and developed later in Italy. Just like pumpkin, the plant is a vine. Zucchini, are considered as vegetables but they actually are the fruit of the plant.
Nutritionally speaking, Zucchini has a low calorie content, is composed by water for 90%, and is easily digestible. It also contain vitamin E and C, potassium and folic acid. Among its properties, it is considered to be a detoxicating, anti-inflammatory and laxative food.
In cooking, Zucchini are especially appreciated as an appetizer or side dish, maybe grilled and then seasoned with a marinade. Thay are also used to make first dishes, like pasta or risotto or minestrone, and pies. They can also be passed in a batter and then deep-fried. Tasty recipes with Zucchini are, for example, timbale of Zucchini and salmon, or plice fillets with Zucchini.
Fun fact: just like pumpkin, Zucchini produces both female and male flowers, both edible.