Zucchini

Zucchini

The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color (Wikipedia, n.d.).

Allergy Alert:

A zucchini allergy is an adverse reaction by the body’s immune system to zucchini or food containing zucchini. This type of allergy is rare and serious reactions are very rare. The body’s immune system produces immunoglobulin E (IgE – an antibody) and histamine in response to contact with the allergen. The specific symptoms that can result can vary considerably amongst patients e.g. skin, respiratory and behavioral symptoms (Health Grades inc., 2014).

Common Uses:

Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Zucchini can also be baked into bread similar to banana bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as in tempura (Wikipedia, n.d.).

Nutritional Information:

Amount Per 1 medium (196 g)
Calories 33
% Daily Value*
Total Fat 0.6 g 0%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0 g
Trans fat 0 g
Cholesterol 0 mg 0%
Sodium 16 mg 0%
Potassium 512 mg 14%
Total Carbohydrate 6 g 2%
Dietary fiber 2 g 8%
Sugar 4.9 g
Protein 2.4 g 4%
Vitamin A 7% Vitamin C 58%
Calcium 3% Iron 3%
Vitamin D 0 µg Vitamin B-6 15%
Vitamin B-12 0% Magnesium 8%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)

Dietary Information and Related Articles:

Check out this website, which features a variety of zucchini recipes.