Zucchini is a widely consumed variety of pumpkins. Young zucchini are cylindrical in shape, larger fruits bend and the shape becomes less club-shaped. Their skin, unlike pumpkins, is weak and covered with fine sparse hairs. The color of yellow zucchini was created by breeding and was obtained by crossing it with small yellow gourds. The flesh is cream-colored, of a delicate consistency, and when harvested on time, zucchini contain only a minimal amount of very small seeds. The rest of the stem, which is part of the fruit, is thick, fleshy and green-colored. This rest of the stalk is an important indicator of the freshness of the fruit.

The taste of yellow zucchini is slightly more pronounced and tasty than that of green zucchini, and the flesh is more tender.

Yellow zucchini, like green zucchini, is perhaps the most versatile use in the kitchen of all types of vegetables. It is suitable for stewing, baking, frying, grilling, but also for sweet pastries, stuffing, soups. Thanks to its more or less neutral taste, it combines perfectly with distinctive types of herbs, with distinctive vegetables, any type of meat, potatoes, cheese or mushrooms. Larger yellow zucchini fruits are suitable for filling, smaller ones for baking as a whole. Grated yellow zucchini adds suppleness to desserts, it can also be used to prepare an analogue of potato pancakes or great salty and sweet pancakes.

It is advisable to let the zucchini sweat before frying. The sliced pieces are salted and left to stand for a few minutes. The water that the salt draws to the surface of the pulp is then dried with a napkin. Due to sweating, the zucchini does not hold as much oil. When stewing, the sweaty zucchini does not release as much water.

Due to the low energy value of yellow zucchini, it is suitable for consumption during weight loss diets.

Zucchini flowers are also usable in gastronomy. These large yellow bell-shaped flowers can be fried or used as a decoration for dishes.

Zucchini was originally bred as a substitute for cucumbers, which are often attacked by cucumber blight, and therefore their harvest was uncertain every year. Although zucchini disappointed expectations as a substitute, it has found its own irreplaceable place in the kitchen thanks to its versatility. The fruit of the yellow zucchini is more than 90% water. Potassium, which it contains in significant amounts, helps flush excess water and salts out of the body. Yellow zucchini boasts a higher content of beta-carotene than is common in green zucchini, and beta-carotene is the dye that causes the yellow color of this fruit. In addition to green and yellow varieties of zucchini, there are also white zucchini, but they have not yet reached stores. It is also possible to find varieties of kulatoplodé.