August 8th is National Zucchini Day, one of the most versatile foods. Zucchini can be:

  • Eaten cooked or raw.
  • Enjoyed at any meal of the day.
  • Cooked with any technique.
  • Can be turned into comfort food, like fried zucchini and zucchini bread.
  • Prepared with very few calories: one cup has just 19 calories, which is half as much than other low-calorie vegetables.
    Varieties of heirloom zucchini can be speckled, striped, pale green, or round like a ball.

    There’s even a yellow (golden) variety of zucchini, which is easy to confuse with yellow squash. Golden zucchini isn’t grown commercially, because of the confusion with yellow squash.

    If you’re confused by the color, the easiest way to tell the difference between zucchini and summer squash is by the the shape. Yellow squash usually has a tapered neck and a fatter bottom, while zucchini looks like a cylinder (or a cucumber)—no tapered ends.

    Some yellow squash can have a top that’s reminiscent of their cousin, the crookneck squash (check out the different types of squash).

    Purchase smaller rather than larger summer squash. The larger ones are more mature, with larger seeds and more watery flesh. We like to mix both green and yellow for an appealing color combination.


    Both zucchini and yellow squash are summer squash, thin-skinned varieties that are only harvested during the summer season.

    They are different varieties within the same genus and species, Cucurbita pepo.

    Yellow squash is considered to be sweeter. Cook some of each, and eat some raw, and see what differences you find.


    Zucchini can be served baked, boiled, broiled, fried, grilled, raw, roasted, sautéed, steamed or stir-fried.

  • It is easily puréed for soups, or grated for cakes, pies and quick breads.
  • It can be spiced and added to rice pilafs, cubed and grilled on skewers, added to stews and made into famous dishes like ratatouille.
  • It can be served alone or as an side dish.
    Don’t peel summer squash: The skin is tender and nutritious.


  • Ratatouille & Eggs
  • Zucchini, Onion & Feta Omelet

  • Summer Squash Crostini
  • Zucchini Soup

  • Ratatouille Pizza
  • Savory Squash Cobbler
  • Zucchini Noodle & Spaghetti Mix
  • Zucchini & Pasta Ribbons With Crab
  • Zucchini & Summer Squash Tacos

  • Summer Squash Sauté
  • Tian With Cheese
  • Zucchini Nachos

  • Zucchini Bread

    A botanical fruit*, zucchini is treated as a vegetable, used as a savory dish or accompaniment (with the exception of zucchini bread and muffins).

    All squash originated in Central and South America, and was eaten for thousands of years before Europeans discovered it in the 16th century. Cultivation has been dated to 5500 B.C.E., and it was integral in the diets of people living in Central America and South America.

    Christopher Columbus originally brought seeds back with him, to the Mediterranean region and Africa. However, the long, green zucchini that has become the modern standard were developed at the end of the 19th century near Milan, Italy (from American zucchini).

    Zucca is the Italian word for pumpkin. The word zucchini comes from the Italian zucchino, meaning a small squash. That’s why zucchini is sometimes referred to as “Italian squash.”

    Zucchini, Cucurbita pepo, is a member of the cucumber and melon family, Cucurbitaceae. The word squash comes from the Narraganset language of the Native Americans of Rhode Island, who grew askutasquash, “a green thing eaten raw.” The Pilgrims had difficulty pronouncing the whole word, and shortened it to squash. It was an important food crop for both peoples.

    A word about squash blossoms: A long orange blossom grows on the end of each emerging zucchini. It is considered a delicacy, and can be stuffed and fried or pan-fried plain. Alas, this treat was not widely known in our youth, when we grew zucchini at home; and Mom simply tossed them out.
    *All squash are botanical fruits. They grow from a flower, and they carry their seeds in side of the fruit. Zucchini is the swollen ovary of the zucchini flower. Here’s the difference between fruits and vegetables.


    Grilled Zucchini With Balsamic Glaze
    [1] Grilled zucchini with cumin, mint and balsamic glaze. Here’s the recipe from Good Eggs.

    Zucchini Soup
    [2] Zucchini soup. Here’s the recipe (photo courtesy Puglia Shop Online)

    Zucchini Bread
    [3] Pineapple zucchini bread. Here’s the recipe from Betty Crocker.

    Eggplant Lasagna
    [4] Zucchini and eggplant lasagna. Here’s the recipe from Pasta Fits.

    Zebra Zucchini
    [5] Tiger zucchini, one of the heirloom varieties (photo courtesy Burpee).

    Round Squash
    [6] Eight ball summer squash are round (photo courtesy Burpee).



    THE NIBBLE Blog – Adventures In The World Of Fine Food

    Related Posts

    Perdue Chicken Plus Snackers: A Fun Snack In 3 Flavors

    Chicken-Stuffed Matzo Balls Recipe For Passover Or Anytime

    Food Fun Recipe: Air Fryer Margherita Pizza Skewers

    From Omnom: Mr. Carrots Chocolate Rabbit For Easter

    Boxed Water: A Better Choice For World Water Day & Every Day

    Food Fun: Hot & Spicy Fish “Pizza” Recipe With Sambal Oelek


    Reply comment

    Your email address will not be published. Required fields are marked *