Zucchini (aka courgettes) are a member of the squash family members. They are classified as summer squash.

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Zucchini don’t really have actually a good of flavour by themselves; whatever hinges on their acquiring flavour from just how you prepare them. When people write: “Zucchini’s mild flavour combines well via other flavours”, that’s code for “dig out your best seasoning concepts, Bernice…”

Most zucchini has soft spines alengthy its vines that can irritate most people’s skin. For this factor, people tend to wear long sleeves and also gloves while harvesting them. Some arrays have been occurred that have virtually spineless vines, however some movie critics say the lack of spines can make the vines an insect highmeans leading to lower quality zucchinis.

Medium to tiny zucchini have a much more delicate flavour and also are the many tender, so buy these whenever before possible. The bigger, older ones acquire a bit even more of an acrid or bitter after-taste. Not much, so you’d mind, but if you’re trying to find it you can detect it, particularly as there’s not much of any various other taste.

If you are going to be utilizing zucchini raw as crudités or on a veg and also dip plast, definitely go for the smallest you deserve to get, as they are even more tender, and won’t have any bitter after-taste. If, but, you are doing stuffed zucchini: gain medium to huge ones. They are less complicated to occupational through, and also, when cooked, they will certainly taste great.

To prepare for use, scrub your zucchini lightly and also rise under cold water. Trim off both ends. Tright here is no have to peel or rerelocate seeds. (If tbelow is an excellent deal of extremely mature seeds, then the zucchini might be fairly old, and you can have to use it as you would a marrowhead.) Slice, chunk or gprice according to the recipe you are utilizing.


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Marrow; other summer squashes


Raw zucchini has actually 13 calories in half a cup. It also has actually folic acid, and also a good amount of potassium.

Between November 1981 and December 1982, 21 cases of food poisoning were brought about in Queensland also, Australia by bitter zucchinis. Even a really little amount (about 3 g, much less than 1/4 oz) was enough to lug on symptoms within 1 to 2 hrs. Though no one died from it, it resulted in stomach cramps and diarrhoea for up to three days. The zucchini in question were more than likely zucchini from the Blackjack cultivar.


1 pound (500 g) zucchini = 3 medium = 3 1/2 cups sliced = 2 1/2 cups cubed = 2 cups grated, packed

1 medium zucchini = 150 g / 5 oz

Storage Hints

Refrigeprice for as much as 5 days unwaburned in crisper or in a plastic bag (preferably among those ones with holes in it).

For freezing, there is no have to blanch or peel. Wash. Shred, let drain in colander (even squishing a bit to acquire excess water out, otherwise it will certainly go very soggy in the freezer.) Place in freezer bags, freeze for up to 6 months.

To freeze slices, chop right into 2 cm (1/2 inch) slices, blanch for 3 minutes. Plunge in cold water, drainpipe, package, and freeze.

History Notes

Zucchini originated in Central America, and were brought earlier to Europe by the Spanish.

The Italians patiently bred them till the zucchini we know today arisen.

They lugged their fondness for zucchini once they immoved to North America, and also likewise to Australia as soon as they began migrating there in the 1950s. <1>”Italian migrants carried zucchinis to Australia in the 1950s…” Zucchini. Victoria State Government: Better Health Channel. Accessed August 2018 at https://www.betterwellness.vic.gov.au/health/ingredientsprofiles/Zucchini

Literature & Lore

Two womales in an airport waiting lounge begin chatting while waiting for their flights. One woman states that she’s from such a tiny town that no one ever before locks their cars — other than in the summer. The other states, “I suppose crime need to boost in the tourist season”. “Oh, no,” states the initially woguy — “It’s just that otherwise someone could come and fill it through zucchini.”

Language Notes

Italian immigrants carried their liking for zucchini, and also their word for it, to The United States and Canada, and popularized both.

The Italians called a zucchini a “zucchino”. Zucchini is the plural. Zucchini is actually already plural in Italian, yet the English plural of it end up being “zucchinis” anyway, as English-speakers did not realize the word was currently plural.

The British and also the French contact zucchini “courgettes”.

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Canadians, Australians and also New Zealanders call it “zucchini.”


Herrington, Mark E. Intense Bitterness in Commercial Zucchini. In Cucurbit Genetics Cooperative Report No. 6 (1983). Department of Hortisociety, College of Wisconsin, Madiboy, Wisconsin.

Zucchini varieties


References ↑1
”Italian migrants carried zucchinis to Australia in the 1950s…” Zucchini. Victoria State Government: Better Health Channel. Accessed August 2018 at https://www.betterwellness.vic.gov.au/health/ingredientsprofiles/Zucchini

Other names