Zucchini (aka courgettes) room a member the the squash family. They space classified as summer squash.

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Zucchini don’t really have a an excellent of flavour by themselves; everything hinges on their getting flavour from exactly how you chef them. When civilization write: “Zucchini’s gentle flavour combines fine with various other flavours”, that’s code for “dig the end your ideal seasoning ideas, Bernice…”

Most zucchini has soft spines follow me its vines that deserve to irritate most people’s skin. Because that this reason, human being tend come wear lengthy sleeves and gloves while harvesting them. Some varieties have been arisen that have almost spineless vines, however some critics say the absence of spines can make the vines a pest highway causing lower top quality zucchinis.

Medium to little zucchini have actually a an ext delicate flavour and are the most tender, therefore buy these whenever possible. The larger, larger ones get a bit more of one acrid or bitterness after-taste. No much, so you will do mind, however if you’re in search of it you deserve to detect it, specifically as there’s not lot of any other taste.

If you space going to be utilizing zucchini raw as crudités or top top a veg and dip platter, certainly go for the smallest you deserve to get, together they are an ext tender, and also won’t have any bitter after-taste. If, however, you room doing stuffed zucchini: get medium to huge ones. Castle are easier to work with, and, when cooked, they will taste great.

To prepare for use, scrub her zucchini lightly and rise under cold water. Trim turn off both ends. Over there is no have to peel or remove seeds. (If there is a great deal of really mature seeds, then the zucchini can be fairly old, and also you might need to usage it as you would a marrow.) Slice, chunk or grate according to the recipe you are using.


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Marrow; various other summer squashes


Raw zucchini has 13 calories in fifty percent a cup. It additionally has folic acid, and a good amount the potassium.

Between November 1981 and also December 1982, 21 cases of food poisoning were caused in Queensland, Australia by bitter zucchinis. Also a very small amount (about 3 g, much less than 1/4 oz) was sufficient to carry on symptoms in ~ 1 come 2 hours. Despite no one died from it, it resulted in stomach cramps and diarrhoea because that up to three days. The zucchini in inquiry were most likely zucchini indigenous the Blackjack cultivar.


1 lb (500 g) zucchini = 3 tool = 3 1/2 cups sliced = 2 1/2 cup cubed = 2 cup grated, packed

1 tool zucchini = 150 g / 5 oz

Storage Hints

Refrigerate for approximately 5 job unwashed in crisper or in a plastic bag (preferably among those ones through holes in it).

For freezing, there is no must blanch or peel. Wash. Shred, let drain in colander (even squishing a little bit to gain excess water out, otherwise it will go an extremely soggy in the freezer.) ar in freezer bags, freeze for up to 6 months.

To frozen slices, chop into 2 centimeter (1/2 inch) slices, blanch for 3 minutes. Plunge in cold water, drain, package, and freeze.

History Notes

Zucchini source in main America, and also were brought back to Europe by the Spanish.

The Italians patiently bred them until the zucchini we know today developed.

They lugged their fondness because that zucchini once they immigrant to north America, and also to Australia once they started migrating there in the 1950s. <1>”Italian migrants lugged zucchinis to Australia in the 1950s…” Zucchini. Victoria State Government: better Health Channel. Accessed respectable 2018 in ~ https://www.betterhealth.vic.gov.au/health/ingredientsprofiles/Zucchini

Literature & Lore

Two ladies in one airport waiting lounge start chatting while waiting for your flights. One woman states that she from together a tiny town the no one ever locks your cars — except in the summer. The other says, “I intend crime must increase in the traveler season”. “Oh, no,” states the first woman — “It’s simply that otherwise someone can come and also fill it through zucchini.”

Language Notes

Italian immigrants carried their liking because that zucchini, and their word for it, to north America, and popularized both.

The Italians referred to as a zucchini a “zucchino”. Zucchini is the plural. Zucchini is actually already plural in Italian, but the English many of it end up being “zucchinis” anyway, as English-speakers did no realize words was currently plural.

The British and the French call zucchini “courgettes”.

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Canadians, Australians and brand-new Zealanders speak to it “zucchini.”


Herrington, mark E. Intense Bitterness in advertisement Zucchini. In Cucurbit Genetics cooperative Report No. 6 (1983). Department of Horticulture, college of Wisconsin, Madison, Wisconsin.

Zucchini varieties


References ↑1
”Italian migrants brought zucchinis come Australia in the 1950s…” Zucchini. Victoria State Government: much better Health Channel. Accessed respectable 2018 at https://www.betterhealth.vic.gov.au/health/ingredientsprofiles/Zucchini

Other names