zucchini vs. Cucumber - What's the difference?

Can you think of a green squash that is technically a fruit, but is considered a vegetable and is often mistaken for another that looks identical? A strange description, right?

Would you think of a zucchini or a cucumber? These two vegetables are usually together in the store and are constantly confused. However, any botanist will know that they have distinctive traits and characteristics.

What is the difference between a zucchini and a cucumber? Cucumbers have rougher skin and tend to be smaller, while zucchini have smoother skin and can grow much larger. They also belong to different scientific genres and have different flavors, textures, and uses.

Below, we’ll take a closer look at the differences between these two tasty “vegetables.”

An Overview of Zucchini

It is true that zucchini, due to its shape and color, is not one of the most attractive vegetables and could hardly be compared with colored peppers or fresh carrots, but in taste and nutritional qualities it surpasses most of the gifts of nature. .

Zucchini is a fruit of origin, but widely accepted as a vegetable for its purposes and culinary characteristics.

It ripens in mid-summer and is a close relative of watermelon, cucumber, and many other vegetables.

Zucchini, along with potatoes and corn, were brought from Central America to the Mediterranean.

It is said that this gift of nature was appreciated and cultivated as early as 10,000 years ago, and that centuries later the mild flavor and satisfying nutritional qualities of the vegetable were enough to initiate mass cultivation.

Who knows what the original flavor of zucchini was before this cultivation began? The zucchini we know today, however, has a distinctive sweet and sour flavor , which is why most people prefer to cook it rather than eat it raw.

Main benefits of zucchini for health:

• Suitable for diets - It may surprise you, but zucchini is a delicious and suitable vegetable for your diet. They contain few calories , but at the same time they leave a feeling of satiety.
• Hydration and fiber - Zucchini also has a high water content, 95% , which means that you will be well hydrated. Also, if you suffer from constipation, you can eat zucchini more often, since it is rich in fiber .
• Cardiovascular health - Thanks to the abundant levels of manganese and vitamin C , they help keep the heart healthy. These vitamins also help prevent the oxidation of cholesterol, which accumulates on the walls of blood vessels. Folic acid helps the body eliminate a dangerous metabolic byproduct called homocysteine, which can cause heart attack and stroke if its levels get too high.
• Eye health - Zucchini, in many ways, can help take care of our eyes. Like cucumbers, they are ideal for reducing puffiness and eyelid fatigue. Its consumption will provide you with good amounts of water, which will help eliminate excess fluid from the body and reduce swelling. These vegetables are high in carotenoids , such as beta-carotene, which are important for eye health. Zucchini also has a good amount of vitamin A , which can help improve vision, but also reduce the risk of age-related degeneration.
• General Health - Zucchini is rich in important nutrients, such as manganese and vitamin C. By consuming it, we not only get a good amount of dietary fiber , but also vitamin A , magnesium, folic acid, potassium, copper, and phosphorus . Zucchini is also a good source of important omega-3 fatty acids, zinc, niacin, and plant protein. The B vitamins, calcium and amino acids make its consumption suitable for young and old, and especially for pregnant women.

Selection and storage of zucchini

When choosing zucchini for culinary use, it is important to choose them with a good firm, smooth shape and no damage. Zucchini with lesions and soft skin are deprived not only of taste, but also of their useful substances.

When choosing zucchini, the main clue that the vegetable is fresh is its spiny surface .

It is better to choose medium or small zucchini, because the larger ones have a lot of seeds, and in most cases they are overripe and most likely have a bitter taste.

Zucchini keep fresh for no more than 2-4 days in a dry and ventilated place. If they are stored in the fridge, this period jumps to 20 days , but it is important that they are placed in an airtight box or bag.

If you want to keep fresh zucchini in the freezer, first clean, cut and blanch them for a few minutes in salted water. Let them dry, store them in envelopes and freeze them.

Culinary uses of zucchini

Zucchini have a wide culinary application: eaten raw, grilled, roasted, boiled, and fried . Long noodles can also be peeled or spiralized to make zucchini noodle dishes, a healthy alternative to heavy pasta.

Zucchini is not only good for savory meals, but it can also be used to make sweet breads and pastries, from zucchini bread to zucchini brownies .

Young zucchini are the most suitable for all kinds of culinary purposes, and they are also the easiest to digest. In fact, the digestibility of zucchini depends on how they are prepared.

When boiled, they are easily digested, while fried zucchini is more difficult to digest.

An overview of cucumbers

One of the most favorite and beloved spring vegetables, cucumber contains more than 90% water, making it a cooling agent, especially suitable during hot summer days.

The phrase “cool as a cucumber” is actually a scientific fact: the temperature in the flesh of the vegetable is usually 20 degrees cooler than the air.

Cucumbers originated in South Asia thousands of years ago. Early explorers and tourists brought these vegetables to India and other parts of Asia.

They were especially popular in the ancient civilizations of Egypt, Greece and Rome, who used them not only for food, but also for their beneficial properties for the skin.

The species that are cultivated today are divided according to whether they are eaten fresh or marinated. Cucumbers that are eaten fresh are cylindrical in shape and about 25-35 cm long.

Their skin, which ranges from green to white, can be solid or striped and has small bumps all over it. The interior of the cucumber is very pale green, dense and crunchy .

Cucumbers that are grown to be pickled or marinated are much smaller in size. Gherkins are one of the varieties of cucumbers grown for this purpose.

Main benefits of cucumbers for health:

• Brain Health - Cucumbers contain an anti-inflammatory flavonol called fisetin, which appears to play an important role in maintaining good brain health.
• Immune Health - Cucumbers contain lignans that help support the immune system and have specific antibacterial, antifungal and antiviral properties.
• Antioxidants - Cucumbers contain a large number of antioxidants , such as vitamin C and beta-carotene. They also contain antioxidant flavonoids such as quercetin, apigenin, luteolin, and kaempferol, which provide additional health benefits.
• Digestive Health - Cucumbers are rich in two of the most basic elements needed for a healthy digestive system: water and fiber . Adding cucumbers to your juice or salad can help you meet the ideal amount of fiber your body needs: 50 grams for every 1,000 calories you consume.
• Fresh breath - Putting a slice of cucumber on your palate can help kill bad breath bacteria.

Selection and storage of cucumbers

The choice of cucumbers is determined by the fact that they are hard, with rounded edges, and their color is from bright to dark green. Cucumbers that are yellow, shriveled, or with shriveled tips should be avoided.

These vegetables should be stored in the refrigerator, where they can stay fresh for several days.

It is recommended to consume them in a day or two, but in general they can be kept for about a week in a colder refrigerator.

Cucumbers and other tender vegetables are sometimes treated with wax to protect them from injury during transport, which means they must be peeled before eating.

Of course, if you have a source of homegrown cucumbers, you can eat them with the skin on.

Culinary uses of cucumbers

Cucumbers are one of the most used products. They are among the most used vegetables for salads , especially.

Small cucumbers (gherkins) are used for pickling, making them one of the best appetizers.

Canned cucumbers are used in some dishes, most notably chicken, as well as some minced meat dishes.

Cucumber juice is used in diets, undiluted or in combination with the juice of other vegetables. Since cucumber juice does not have a very strong flavor, it is often used on its own as a complement to various vegetable cocktails.

zucchini vs. Cucumber: The Differences

Zucchini and cucumber are from a large family of plants, but each has a different genus.

Although they look almost identical, cucumbers are in the Cucurbit family , while zucchini is part of the Cucurbit family , along with pumpkins and courgettes.

Since they often look alike, you should touch them to tell them apart, just in case. When you touch a cucumber , it will feel somewhat wet and soft , but resistant, with small bumps .

The zucchini will appear smooth , but it will feel ragged and slightly fuzzy .

Cucumbers are usually thinner , while zucchini is thicker and also has a thick root on top.

When it comes to flavor, cucumbers are the most common thing a vegetable can have when it comes to salads, and it’s a clear advantage over zucchini, as zucchini isn’t particularly suitable for eating raw.

The main difference comes from the zucchini’s natural flavor, which is an interesting mix between sweet and sour.

That’s why most people eat it cooked, as it will take on a whole new flavor, be it sweet or salty .

Cucumber is rarely cooked, as it loses its distinctive properties.

Related questions:

What is a good substitute for zucchini?

Zucchini is a very widespread vegetable, but it is still quite rare in certain regions of the world, such as Asia.

In case you’re in one of those countries and can’t find zucchini or you’ve just run out and don’t have time to get more, there are several quality substitutes you should consider.

Eggplant is one of the most common alternatives to zucchini, as both vegetables have a similar texture and taste bitter raw.

Although there will be a difference, it won’t be one that will ruin your plate. On the contrary, it can complement it and become your favorite.

Yellow squash and most other types of squash are the other best alternative to zucchini, since they are all part of the same plant family and have similar flavors.

In fact, people often confuse yellow squash with zucchini and vice versa, but that’s a matter for another time. The only thing you need to know now is that they are similar and interchangeable when it comes to cooking.

In fact, we highly recommend trying both together whenever you get the chance. They will complement your plate and give it a touch of color.

We would not recommend cucumber as a substitute if you want an alternative vegetable that tastes similar. Cucumber is juicier and loses its shape when cooked.

Nutritional Value: Zucchini vs. Cucumber? [Table]

We have also included a table that summarizes the nutritional value of zucchini and cucumbers:

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