In India, cucumber was the most popular salad guard till zucchini entered the scene. Zucchini posed a strong competition to our desi cucumber. With the opening of markets and the fusion of different cuisines, Zucchini finally won the hearts of Indian youngsters. Botanically, Zucchini is classified as a fruit but we treat it as a vegetable. 

Cucumber and zucchini are very similar to look at. Both have green peels and are cylindrical shapes. Cucumber is softer than zucchini. Cucumber is mostly eaten raw. It is refreshingly cool in summer. One can eat it in a salad or also cucumber raita too. Zucchini on the other hand is not as soft as a cucumber. It tastes sweeter than cucumber and turns yellow when ripe. It can be roasted, baked, or boiled to make the paste, soup, and side dishes. The name zucchini is used in Australia, New Zealand, Canadian, and American English. 

Source- Wikipedia

How to select a good piece?

As a general rule, select a small 4-8 inches long, firm, and heavy bright green in colour. Do not wash until it is used.

It is a versatile vegetable and can be baked to make zucchini bread or grilled to make grilled vegetables or a soup made out of it. We already know its use in salad. 

Yellow Zucchini Source Wikipedia

Nutritional value - 

* It lowers cholesterol and also has anti-cancer properties.

*  It prevents constipation and helps in digestion.

* It is a good source of vitamin C and vitamin A.

* It is magnesium-rich and hence reduces the risk of heart attack and stroke.

Fun facts -

The largest zucchini to date recorded is 69.5 inches long - almost 5.5 ft. 

A zucchini contains more potassium than a banana.

Zucchini Flower Source Wikipedia

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