The zucchini plant is also a type of gourd, but of the species cucurbita pepo—the same as pumpkins and squashes.Types of Cucumbers.Popular cucumber varieties include English cucumbers, which typically come wrapped in plastic at the grocery store; the stout, bumpy skinned Kirbys which are great for pickling; the even smaller Gherkins which are most commonly pickled and served on a relish tray or skewered and served in a Bloody Mary; and the Garden cucumber, the standard grocery store variety.How to Use a Cucumber.How to Use a Zucchini.How to Store Cucumber and Zucchini. .
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. .
Can You Eat Zucchini Raw?
While it’s commonly served cooked, many people enjoy eating zucchini raw too, as it works great in salads, with dips, as a wrap, or even spiralized to make low-carb noodles.Diets high in fiber from fruits and vegetables may help control blood sugar levels in people with type 2 diabetes ( 7 ).Diets high in fiber from fruits and vegetables may help control blood sugar levels in people with type 2 diabetes ( ).Zucchini is a good source of soluble fiber, vitamin C, and potassium, all of which may reduce heart disease risk factors ( 8 , 9 , 10 ).Zucchini is a good source of soluble fiber, vitamin C, and potassium, all of which may reduce heart disease risk factors ( , , ).This bitterness comes from cucurbitacins, a class of compounds found in members of the Cucurbitaceae family, such as squash, zucchini, and gourds ( 13 , 14 ).However, these effects were mostly associated with eating members of the Cucurbitaceae family that contain high amounts of cucurbitacins, such as certain gourds — not commercially grown varieties ( 16 ).That said, if you bite into zucchini and it tastes extremely unpleasant and bitter, it’s best to spit it out and dispose of the entire fruit to avoid the risk of cucurbitacin toxicity.This is caused by nutrients like cellulose, a structural component of plant cell walls, and soluble fiber, which is fermented by your healthy gut bacteria and produces gas as a side effect ( 4 ).To minimize the risk of food poisoning, be sure to wash the fruit thoroughly with cold water while scrubbing the skin with a soft brush.Summary Raw zucchini is generally safe to eat, but in some cases, it may be extremely bitter.That said, the majority of produce purchased from supermarkets or farms is safe and healthy to eat raw or cooked. .
Cucumber Zucchini Salad
This raw cucumber zucchini salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.It’s also blueberry, peach, and cherry season which means my farmers market budget will be tripled for the next month or so!My Zucchini Carrot Ribbon Salad with Lemon Basil Vinaigrette is a fresh raw and tangy salad. .
10 Summer Squash Varieties: Some You Know, Some You Don't
Long, with flattened sides, zucchini is a good average summer squash.The one thing to note about zucchini is that it grows absurdly big, like baseball-bat sized, and you might be tempted to get the biggest ones.You can find pattypan squash most commonly in yellow or light green colors, which taste pretty much the same.Crookneck falls on the tougher side of the summer squash spectrum and is also pretty bland.Plus: Get Victor Albisu’s Grilled Wild Boar with Summer Squash recipe.This type of summer squash is easily recognizable for its two-tone coloration: light green on the bottom and yellow on top.Pale, speckled green, a little more bulbous than zucchini but with the same basic shape, cousa is an excellent squash most often found in Middle Eastern cuisines.The main reason to opt for these over other squash is for stuffing: lop off the top and use a spoon to dig out the insides and you’ll have, basically, a healthy bread bowl for soup.Sometimes the word “calabacita” – which just means small squash – refers to this specific type.It can be either spherical or shaped roughly like the cousa squash, and typically either light or dark green.Typically spherical and a speckled light green, the gourmet globe is a French heirloom squash.This is a weird one: pale green, perfectly smooth, and shaped like a large beefsteak tomato.It dries out, the skin is cracked away, and the inside is revealed as a latticed, scratchy object that’s well-suited for scrubbing. .
Here's why you should pickle your extra zucchini
Nearly every week I could count on opening my front door to find a basket teeming with beefsteak tomatoes, cucumbers, snap peas, chard, kale, and tubs of Sun Gold cherry tomatoes.I could also count on finding, snuck below the tomatoes and peas, a few dozen zucchini affixed with a Post-It note reading: “Sorry!”.It’s a familiar cry during the summer, but I wasn’t about to complain — I could only hope to find anything as prolific in my garden.This recipe comes from The Zuni Café Cookbook, which credits the pickles’ intense, saturated flavor to “careful purging” and cold brining: Soak slices of squash in a salt-water brine to draw out its water and cause it to soften.On their own, these brilliant yellow, tangy pickles are on the sweet side, which concerned me initially.The next time you find yourself with a glut of zucchini, think about preserving them — they’ll never disappear so quickly.Small- to medium-sized zucchini are ideal — large ones tend to be seedy, watery, starchy, and less flavorful. .
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. .