In Europe, the Zucchini Squash is commonly referred to as a Courgette by the French while in South America it is known as a Calabacita. However, many of the Mexican or South American Zucchini have a different appearance than the traditional European or American Zucchini. The shape may be more of pear shape or a short stocky cucumber shape. For some varieties, the outer skin is lighter green in color and it may have more of a molted or speckled pattern over the skin. The inner meat is also denser than other Zucchini and not as moist, providing a sweet or at times a somewhat spicier flavored squash. A variety commonly attributed to Mexican regions is the Tatume or Tatuma Squash also referred to as Mexican Zucchini, which has the shape of a small melon picked when it is only 3 to 4 inches in length.
Zucchini can be cooked by steaming, frying, sautéing, or baking and they are excellent when sliced and grilled. The meat of this vegetable is also a very versatile ingredient for a variety of other foods such as breads, cakes, bars, and other baked goods.