White Zucchini Delivery or Pickup

When you think about zucchini, you may only think about the green variety. In reality, a range of different types of zucchini exist, including white zucchini. Contrary to the name, white zucchini is a pale green color and much smaller than green zucchini. Usually, white zucchini only grows to an average length of a few inches. This variety of zucchini also has thinner skin than green zucchini, and the skin is edible and loaded with health benefits. Just be sure to wash your white zucchini thoroughly before you eat it.

White zucchini can be eaten raw or used in cooking or baking. This variety has a similar flavor to green zucchini, and it tastes wonderful in soups or as a topping in sandwiches and salads. For anyone who wants to lose weight, white zucchini is an excellent food option. When cut into a spiral form, white zucchini makes a delicious spaghetti substitute, and one cup is only 19 calories. White zucchini is high in folate, vitamin A, vitamin C, phosphorous, fiber, beta-carotene, potassium, antioxidants, and anti-inflammatory properties.

White zucchini works well in any recipe that calls for zucchini. You can use this variety in sweet and savory dishes, such as zucchini bread, lasagna, ratatouille, or zucchini fries. Grill, roast, or bake zucchini with some seasonings and vegetables for a tasty meal or side dish. White zucchini is especially popular in Italy, where it's known as Bianco di Trieste. In Italian, bianco means white, and Trieste is the city where the white zucchini became well known.

Many people consider zucchini to be a vegetable, but it's a fruit, despite its savory flavor. Specifically, white zucchini is a type of berry that grows on flowering vines of the zucchini plant and contains seeds. Because of its flavor profile, the zucchini is usually considered a vegetable in culinary terms, even if botanists might disagree. Even the U.S. Department of Agriculture lists white zucchini under the vegetable food group. White zucchini also works well in dishes that include other vegetables.

Look for white zucchini that feels firm and smooth without soft spots or damaged skin. Vibrant color is another indicator that your white zucchini is fresh and flavorful. The best ones will also feel heavy. Generally, zucchini has the best flavor when it's small. Avoid any larger white zucchini for a better taste and texture.

If you buy zucchini from a commercial grower, chances are you won't have to worry about any toxic compounds in your zucchini. Home-grown zucchini, however, can develop cucurbitacins, which can be poisonous in high doses. While cucurbitacins are bred out of commercial varieties of zucchini, home-grown zucchini can develop these compounds, especially if grown near pumpkins or other gourds. Heat and stress can also cause zucchini to develop cucurbitacins. Zucchini grown from seeds that sprout naturally in a garden setting, rather than from a commercial seed source, may contain cucurbitacins.

If you encounter a zucchini that tastes or smells especially bitter, don't eat it. This bitterness can be a sign of bitterness. Cucurbitacins irritate the digestive system and can cause diarrhea and, in rare cases, death. A greater amount of cucurbitacins can cause more extreme symptoms. Cucurbitacins can also be present in pumpkins, gourds, and cucumbers.