What Is Zucchini?
Updated: May 04, 2024
What is zucchini, you ask? Only one of the most versatile summer squashes around!
It’s a plant! It’s a squash! It’s actually…a fruit? Yep, while many might consider the humble zucchini a vegetable, it’s actually a fruit belonging to the Cucurbitaceae plant family. Bet you didn’t see that one coming!
So before you get to making your next zucchini recipe, let’s get some insight into what exactly zucchini is and what makes it so great.
What Is Zucchini, Anyway?
Zucchini is a type of summer squash that is harvested before it’s fully mature, which is why it’s considered a young fruit. It’s usually a dark emerald green on the outside, but some varieties are a sunny yellow. The inside is usually a pale white with a greenish tinge. The skin, seeds and flesh are all edible and packed with nutrients.
Zucchini has a mild taste that verges on sweet, but mostly takes on the flavor of whatever it’s cooked with. This is why it’s such a great candidate as a low-carb pasta substitute in the form of zoodles—it takes on the flavor of whatever sauce it’s cooked with! Zucchini desserts have also become popular of late—it adds nutrients and bulk to ordinary, sugar-filled recipes, along with making them moist and delicious.
What Are the Benefits of Zucchini?
Zucchini is a low-calorie, high-fiber food with zero fat, making it a fairly healthy choice. It can help keep your bowels regular and your blood sugar stable, and overall is beneficial for gut health. It also contains Vitamins A and C, though the content varies on whether the zucchini is cooked or raw. Don’t skip the skin—it contains the most nutrients!
How Can I Cook Zucchini?
There are plenty of ways to cook zucchini! You can bake it, grill it, pop in the air fryer or just saute it on the stove. While you can technically eat it raw, the texture is better cooked—but that doesn’t mean you can’t pop it into a zucchini salad.
What Is the Difference Between Zucchini and Cucumber?
When you place them side-by-side, it’s very easy to mix up cucumbers and zucchini. However, while both are members of the Cucurbitaceae family and are considered gourds, zucchini is additionally a squash, with the scientific name Cucurbita pepo.
But of course, there are more differences than that! For one, when you touch them, you can almost immediately tell the difference—cucumbers are hard and cool to the touch, while zucchini tends to be warmer and yielding, with a mild grittiness.
Once you cut them up, you’ll find that cucumbers tend to have more of a green tinge on the inside, compared to zucchini’s relative paleness. Cucumbers also tend to be cooler and have more of a crunch once you bite into them, unlike zucchini.
And of course, cucumber is usually used raw, while most people tend to cook zucchini. You’ll see cucumber in lots of summer salads, but you’re unlikely to be able to use it as a substitute in zucchini bread.
Check Out These Popular Zucchini Recipes
We get a lot of zucchini when it's in season. This is a good and different way to use the excess. —Lucia Johnson, Massena, New York
Zucchini Pico de Gallo SalsaI love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Zucchini in Dill Cream SauceMy husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
Zucchini CobblerThis cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. —Joanne Fazio, Carbondale, Pennsylvania
Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Chicken Garden MedleyAfter my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Zucchini Pizza CasseroleMy husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Vegetable, Steak and EggsLow-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Zucchini Roll-UpsWe love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten free and grain free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas
Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
Squash RibbonsSteamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Sausage RatatouilleYou’ll feel like a great chef when you serve this veggie-packed dish party guests will rave about. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington
Peanut Butter Chocolate Chip Zucchini CakeYears ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin
Summer Breakfast SkilletSizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Zucchini FrittersA zucchini fritter is essentially a savory doughnut hole, only with vegetables! These puffy fried snacks are the perfect way to use up extra summer squash from the garden.
Eggplant Zucchini BologneseI roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
Thymed Zucchini SauteSimple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
Zucchini ParmesanYou'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
Get more easy zucchini recipes that'll be ready in a flash.
Zucchini Nut BreadLighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
Apple Zucchini BreadThis quick apple zucchini bread spotlights late-summer produce. It's easy to bake and absolutely delicious.
Chicken Zucchini CasseroleFast and delicious, chicken zucchini casserole is an effortless weeknight dish to use up your summer harvest of zucchini.
Pina Colada Zucchini BreadPina colada zucchini bread is a fun new take on the usual quick bread loaf. This recipe is filled with tons of summery flavors, from tropical pineapple and coconut to heady rum and vanilla.
Zucchini BrowniesMake a batch of these tender zucchini brownies with chocolate frosting if your garden is overflowing with this bumper crop. Eating zucchini has never been more decadent!
Chocolate Chip Zucchini MuffinsThese soft, tender chocolate chip zucchini muffins can be made whether you have a bumper crop of zucchini or not—no excuses are needed to make this recipe.
Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious zucchini dessert is the result. —Nancy Morelli, Livonia, Michigan
Zucchini QuicheTo add tang to this cheesy zucchini quiche, we spread the crust with mustard like we're building a sandwich. It's a quiche secret that you'll be using for years to come!
Zucchini BoatsStuffed zucchini boats are quick, easy and low-carb, making them the perfect vessel (literally) for your garden's summer bounty.
Jiffy Ground Pork SkilletSome people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
Vegetarian LinguineLooking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Walnut Zucchini MuffinsShredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Zucchini Mushroom BakeJust a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
Soft Zucchini Spice CookiesThese cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey
Zucchini & Sausage Stovetop CasseroleGather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah
Dilly Zucchini CasseroleWhenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. —Esther Kilborn, Bridgton, Maine
Italian Sausage-Stuffed ZucchiniI've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. —Donna Marie Ryan, Topsfield, Massachusetts
Zucchini PancakesWhen garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.
Hearty Minestrone SoupThis fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. —Donna Smith, Fairport, New York
Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Zucchini and Cheese CasseroleMy daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
Parmesan Bow Tie Pasta with ChickenOn lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
Zucchini SalsaI received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
Skewerless Stovetop KabobsMy family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. —Jennifer Mitchell, Altoona, Pennsylvania
Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen
Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Zucchini Rice PilafI created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia
Tortellini BakeOne year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Vegetable FrittataWhen you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Fiesta Chopped SaladWe create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona
Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Thai Scallop SauteJust open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
Beef & Bulgur-Stuffed Zucchini BoatsMy mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.
Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
Turkey Sausage Zucchini BoatsWhen I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. —Stephanie Cotterman, West Alexandria, Ohio
Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Veggie Omelet with Goat CheeseMy family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
Dark Chocolate Chip Zucchini BreadA colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania
Whole Wheat Veggie PizzaA wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Full Garden FrittataI was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
Originally Published: August 25, 2022
