While it’s been around for centuries,zucchini has quietly become one of the most popular vegetables in American kitchens. Whether spiralized into “zoodles,” roasted as a side dish, folded into breads or muffins or simply grilled wiht a drizzle of olive oil, this humble vegetable is finding its way into countless meals.
“people like zucchini because it’s mild-tasting, low in calories, very versatile and takes on flavors from herbs, oils and spices,” says Caroline Susie, a registered dietitian and national spokesperson for the Academy of Nutrition and Dietetics. “Its high-water content also makes it refreshing and hydrating.”
That popularity is a good thing, as zucchini is incredibly good for you – though not everyone should enjoy it in unlimited amounts. Here’s what to know.
What is zucchini?
Zucchini is a type of summer squash belonging to the Cucurbitaceae (gourd) plant family, the same family that includes cucumbers, pumpkins and melons. Botanically speaking, it’s a fruit “because it develops from the flower of the plant and contains seeds,” explains Lisa young, a registered dietitian nutritionist, author of “Finally Full, Finally Slim” and adjunct professor of nutrition at New York University. But in the kitchen and throughout grocery stores, zucchini is treated as a vegetable since it’s typically used in savory dishes.
At the same time, zucchini is far more versatile and crowd-pleasing than stronger-tasting vegetables like broccoli, kale or Brussels sprouts. And its thin, edible skin and watery, tender texture also make it easy to cook and pair with just about anything.
The crop thrives in temperate climates across countries such as China, Spain, Turkey, mexico and the United states, with peak season running from mid-summer through early fall. Most zucchini are harvested before reaching full maturity – usually at between 6 and 10 inches long – so their skins remain tender and their seeds small. thanks