The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is a fruit, being the swollen ovary of the zucchini flower. The zucchini or courgette originates from Italy.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Sweet | Baby zucchini has a slightly sweet flavor |
Bitter | Baby zucchini may have a hint of bitterness, depending on the variety and cooking method | |
Texture | Firmness | Baby zucchini is firm when raw but can become tender when cooked |
Moisture | Baby zucchini has a high moisture content, which makes it juicy when cooked | |
Nutritional Value | Macronutrients | Baby zucchini is low in calories and carbohydrates, with a good amount of fiber and vitamins |
Micronutrients | Baby zucchini is a good source of vitamins C, K, and A, as well as minerals like potassium and manganese | |
Fiber | Baby zucchini contains dietary fiber, which aids in digestion and promotes gut health | |
Color | Natural Pigments | Baby zucchini has a vibrant green color due to chlorophyll pigments |
Aroma | Volatile Compounds | Baby zucchini has a mild, fresh aroma |
Chemical Composition | Water Activity (aw) | Baby zucchini has a high water activity, contributing to its juicy texture |
Cooking Behavior | Heat Conductivity | Baby zucchini cooks quickly and evenly due to its high water content |
Water Retention | Baby zucchini retains its moisture well when cooked properly. |
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