Overview

Green zucchini is a summer squash harvested while immature, typically at 15 to 20 centimeters in length. It belongs to the species Cucurbita pepo and is treated culinarily as a vegetable. Its flesh is pale green, mild, and slightly watery, with a tender skin that does not require peeling.

Origin and history

Zucchini is a modern cultivar developed in 19th-century Italy from the same species that produced pumpkins and other squashes domesticated in Mesoamerica thousands of years earlier [1]. The word “zucchini” comes from Italian “zucca” (gourd), with the diminutive suffix. In France and the UK it is called “courgette,” from French. The plant was introduced to the United States by Italian immigrants in the early 20th century and became widely popular after World War II [2].

Varieties and aliases

  • Dark green zucchini: the most common commercial variety in North America
  • Light green zucchini: sometimes called “gray zucchini” in Italy
  • Kousa: a pale green, cylindrical variety common in Levantine and Armenian cooking, harvested at 12 to 15 centimeters
  • Golden zucchini: a hybrid with deep yellow or orange skin

Culinary uses

Zucchini is eaten raw, grilled, sautéed, baked, fried, or stuffed. It is a core ingredient in ratatouille, Italian frittatas, and summer vegetable medleys. Zucchini can also be spiralized into noodles, grated into fritters, or baked into quick breads. Its mild flavor pairs well with garlic, olive oil, tomato, lemon, fresh herbs, and hard cheeses like Parmesan.

Cross-cuisine context

Zucchini has no direct analogue in traditional Mexican cuisine, where summer squashes are typically round or scalloped varieties such as calabacita (which can include round or scalloped varieties of Cucurbita pepo). Calabacitas are used similarly — diced and sautéed with corn, onion, and epazote — but are rounder and often harvested with the flower attached. In East Asian cuisines, zucchini is sometimes compared to the longer, paler hairy melon or the ridged angled luffa, though these are botanically distinct. In Persian cooking, kousa (the same pale green variety used in Armenian tolma) is stuffed with rice and herbs as dolmeh.

Notes for cooks

  • Zucchini skin is edible and contains most of the vegetable’s color and nutrients. Do not peel unless the skin is damaged or waxed.
  • High water content means zucchini releases liquid when cooked. Salting and draining grated zucchini for 15 minutes before baking prevents soggy results.
  • Choose zucchini that are firm, glossy, and heavy for their size. Larger specimens (over 25 centimeters) tend to be seedy and spongy.