Green zucchini, often simply called zucchini, is a popular type of summer squash known for its versatility, mild flavor, and tender texture. It’s one of the most widely used vegetables in both home cooking and professional kitchens.
🔍 Key Characteristics:
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Scientific Name: Cucurbita pepo 
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Color: Deep green skin, sometimes speckled or striped with lighter green or white 
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Shape: Long and cylindrical, usually straight but can be slightly curved 
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Texture: Smooth, tender skin with pale, moist, spongy flesh inside 
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Flavor: Mild, slightly sweet, with a subtle earthy note—more neutral than other squashes 
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Seeds: Small and soft when harvested young; edible and unobtrusive 
🍽️ Culinary Uses:
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Raw: Great in salads, slaws, or as veggie sticks with dip 
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Cooked: Can be grilled, roasted, sautéed, steamed, fried, or baked 
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Used in dishes like: - 
Stir-fries 
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Pasta (as spiralized “zoodles”) 
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Casseroles 
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Fritters 
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Ratatouille 
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Zucchini bread or muffins 
 
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Can be stuffed, blended into sauces, or added to soups and stews 
🥗 Nutrition Highlights:
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Low in calories 
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High in water content (~95%) 
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A good source of: - 
Vitamin C 
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Vitamin A (from beta-carotene) 
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Potassium 
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Fiber 
 
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Antioxidant-rich and easy to digest 
 
             
                     
					 
                 
                
 
                             
                             
                             
             
             
                                     
                 
                 
                 
                 
                                    
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