Let’s get the technical stuff out of the way first: The cucumber, cultivated in many parts of the world and eaten as a vegetable, has a cylindrical shape with dark green skin and pale flesh.Zucchinis are a type of summer squash, harvested while they are young so the skin is still tender and edible.This type is usually coated in a layer of wax to prevent bruising and loss of moisture, so be sure to either scrub or peel before eating.Cucumbers are almost always eaten raw, in dishes such as salads, sandwiches, or on a crudité tray with a dip and other cut, fresh vegetables.Cucumber salads will include other produce such as tomatoes, peppers, avocados, and onions, and a dressing of olive oil with vinegar or lemon juice.Serve these crispy baked zucchini fries to kick off a meal or as part of an appetizer spread, or saute them for a quick, healthy side dish.Stored below 50°F, they’re prone to developing “chilling injuries,” including water-soaked areas, pitting, and accelerated decay. .

Zucchini vs Cucumber

A favorite among those who want to lose weight quickly, both zucchini and cucumber have a very low count on the glycemic index.Well, it is hard to tell the difference between Zucchini & Cucumber vegetables are placed right next to each other they both have the exact green skin, long cylindrical shape, and pale and seedy flesh.Fruit or Vegetable: Though they may look similar, cucumbers and zucchini do not belong to the same family.Tastewise, cucumbers have a fresh taste and are juicy due to high water content.When cooked, zucchini holds its shape better than cucumbers that wilt easily.Both vegetables have relatively equal amounts of calcium but zucchini is richer than cucumbers in potassium and iron.Apart from being chopped and used as vegetables, zucchini is often made into the shape of noodles that are popularly known as zoodles. .

Cucumber vs Zucchini: What Is the Difference?

When you compare a cucumber vs zucchini, they both have a green skin and a cylindrical shape, however, there are many differences between the two.A fun fact to start off, cucumbers and zucchini are technically fruits because they develop from a flower and have seeds in the middle.When eating cucumbers or zucchini raw, they have different textures and flavors.A cucumber is typically crisp and juicy while zucchini are 'heartier' and tend to be a little bitter.Zucchini are also about 95 percent water and contain roughly the same amount of vitamins and minerals as cucumbers.Cucumbers originated in India and are found between the northern part of the Bay of Bengal and the Himalayan Mountains.Some explorers planted cucumbers on islands while others found them growing throughout Haiti, what is now Montreal, and Florida during the 15th and 16th centuries.They can be used as a pasta substitute and made into noodles, baked into crispy chips, and several other tasty ways.Unlike cucumbers, zucchini grow to form a small bush and not vine. .

The Cucurbit: All About Cucumbers, Squash, Zucchini, Melons and

Many are edible, some folks even delight in devouring their flowers, and plant breeders have been so tangled in the tendrils of genetic variability that they’ve created viny versions with wart-covered fruit and others with super-sweet flesh.Members of the family Cucurbitaceae are native in most countries, but the earliest records of people dining on these vegetables comes from Mexico where caches of squash seeds more than 9,000 years old have been found.Egyptian tombs suggest pharaohs served melons at their meals, and today African food markets display many forms of cucurbits.These nutritious vegetables are high in fiber, and deeper orange flesh color usually indicates larger amounts of beta carotene, providing more vitamin A.Jere Gettle, founder of Baker Creek Heirloom Seeds in Mansfield, Missouri, likes ‘White,’ ‘Yellow’ and ‘Bennings Green Tint’ scallops.Another perennial favorite of his customers is ‘Zucchino Rampicante,’ an Italian heirloom that grows to 15 inches with a flat bulb at the bottom.Josh Kirschenbaum, product development director at Territorial Seeds in Cottage Grove, Oregon, recommends ‘Cavili,’ an early maturing bush summer squash that doesn’t require bees for pollination.Winter squashes take longer to mature than their summer cousins, and we wait to harvest ours until the skins are too tough for my thumbnail to penetrate easily.Last year, one of Gettle’s customers grew a 54-pound ‘Long of Naples,’ a butternut type that starts out green and turns tan in storage.Duluth, Minnesota, Master Gardener Irma Robison grows several pumpkins including ‘Connecticut Field’ for carving and pie making, ‘Cinderella’ for baking and cooking, ‘Small Sugar,’ which grows on a trellis, and ‘Baby Boo’ and ‘Jack Be Little’ as ornamentals.“They’re a little longer than a cucumber and have beautiful leaves and flowers as well as gorgeous orange fruit with bright red seeds inside when they burst open.”.Babcock’s favorite watermelon is ‘Blacktail Mountain,’ an excellent variety for northern gardeners requiring only 70 to 75 days to mature.Kirschenbaum treats gourds like winter squash, but he says the vines can be a little more voracious, and he advises gardeners to wait until the shells are hard before harvesting them.For pickling, Kirschenbaum favors ‘Rocky,’ a flavorful and productive, smooth-skinned cucumber with no spines, and ‘Agnes,’ a crisp gherkin type that produces a huge crop in a short time.Babcock recommends ‘Poona Kheera,’ an unusual cucumber from India that matures into what looks like a large russet potato.“Tender, crisp and delicious, smooth-skinned fruits turn from white to golden yellow to russet brown and may be eaten at any stage, skin and all,” she says.“All three have very tender skin when you pick them small,” he says, “and they’re great to eat like an apple.” ‘Japanese Long’ is popular with his market growers because it produces lots of dark green, sweet, burpless fruit.We dig a hole the size of a bushel basket for each plant, fill it with well-rotted manure or compost, add a handful of bone meal as a slow-release fertilizer and top it with a mound of soil.Kirschenbaum throws a handful or two of worm compost, chicken manure and fish fertilizer into each hole when he sets out his transplants.Robison and I protect our transplants from cold winds and low temperatures with cloches of plastic milk jugs with the bottom cut out.Squash and other cucurbits need a steady supply of water, but to avoid mildew, it’s best given early in the morning and by drip irrigation or bottom-watering.To save space, we trellis cucumbers, gourds, ornamental pumpkins and some smaller winter squash.Toward the end of summer, we remove all flowers and prune off the fuzzy growing tips to focus all the squash, melon or pumpkin plants’ energy into developing fruit.After curing them in our greenhouse for a couple of weeks, we move them indoors to a cool, well-ventilated room where the temperature remains below 50 degrees all winter.Surely I can seed ‘Cheyenne Bush’ pumpkin in a barrel on the deck, steer ‘Jelly’ melon onto the lawn, settle ‘Long of Naples’ on the compost heap and train ‘Poona Khera’ cucumbers up a trellis.Margaret Haapoja spends wintertime dreaming of new additions to her spring squash garden at her home in Bovey, Minnesota. .

Do Zucchini & Cucumbers Mix in the Garden?

Everyone knows the joke about finding a bulbous zucchini on the doorstep left behind by a generous neighbor who has planted too much and resorts to giving these veggies away.Planting companion veggies together helps you increase the overall density of what you can grow in a small plot, plus you’ll yield a more productive crop.Before you decide to toss a handful of cucumber and zucchini seeds in the soil, make sure you create optimum growing conditions for each.Sow zucchini seeds in a row 12 to 16 inches apart right down the middle of the square mound where you’ve planted your cucumbers. .

12 Health and Nutrition Benefits of Zucchini

Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. .

The Nutritional Values of Zucchinis & Cucumbers

Cucumbers and zucchini differ both in how people commonly eat them and in their nutritional values.A cup of zucchini slices provides 27 percent of the recommended dietary allowance, or RDA, of vitamin C for adult women and 24 percent of the RDA of vitamin C for adult men.The same amount of cucumber slices provides less than 5 percent of the RDA of vitamin C. You'll get 14 percent of the RDA of vitamin B-6 from a cup of zucchini slices, but only 3 percent of the RDA of vitamin B-6 from a cup of cucumber slices.Eat both vegetables without removing their skins whenever possible, since the skins of cucumbers and zucchini contain a portion of their dietary fiber, vitamins and minerals. .

Cucumber family provides many favorite vegetables

Summer squash and zucchini vines are rather short and thick, and so are more bush-like than other commonly grown members of the family.Members of the cucumber family produce separate male and female flowers, but they both occur on the same plant.Short-vine, bushy summer squash plants are rather large – 24 to 36 inches across – so make sure you space them properly in the garden.The fruit is harvested immature while it is young and tender – your thumbnail should easily penetrate the rind.Allow the fruit to remain on the vine until fully matured when the rind is hard and you cannot penetrate it with your thumbnail.Examples of locally grown winter squash are pumpkin, butternut, acorn, Turk's turban and Hubbard.Tests conducted at LSU AgCenter research stations show substantial yield increases for trellised cucumbers as well as fewer disease problems and better quality fruits.With attractive green leaves that stay healthy all summer and large, bright yellow male flowers, it is good-looking enough to be used as an ornamental annual vine.When the gourd is mature and turns brown, the skin can be peeled away to reveal the most remarkable aspect of this plant – a tough network of fibers that make an excellent sponge. .

Explaining Vegetable Families: Cucumbers, Squash, Pumpkins and

The cucurbit family includes all of the squash, cucumbers, pumpkins, and melons in your garden.Cucumbers, squash, melons, pumpkins: all so essential to our summer dinner tables and our vegetable gardens.Soil for cucurbits should be well enriched with organic amendments like compost, aged manure, or leafmold.As you create a hill, you can easily incorporate additional organic matter to the soil.Build the soil into a flat mound several inches above the rest of the bed surface.Male and female flowers must be open at the same time, and pollinated by insects or gardeners, for fruit to form properly.If multiple cucurbits are growing in your garden this year, the offspring (fruit grown on your saved seed) may be unique in looks and taste.Tiny ornamental pumpkins, novelty mini melons, and small pretty gourds can also be containerized.Deck railing, nearby fences, or tomato cages can serve as "cucurbit jungle gyms.".Summer squashes are more bush-like, in that the vine is very compact and the large leaves emerge close together.Look for zucchini, patty pans, or yellow summer squashes described as 'bush' or compact varieties.As for all container culture, potted cucurbits depend on you to supply plenty of fertilizer and water for good growth.Specialty seed catalogs and sites offer traditional Native American varieties, or cultivars from Europe, the Middle East, and Asia. .

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