Zucchini – Intolerance & Allergy


The zucchini belongs to the pumpkin family and is available in different shapes and colours. The best known is the cucumber-like type of zucchini, which is 15 to 20 centimeters long. Cultivation is easy and the harvest is usually very productive.

Here’s what you should know about zucchini

The zucchini originally comes from Central America and was brought to Europe by immigrants. In the meantime, it is very native, especially in the Mediterranean areas, for example in Spain, Italy and France, but the zucchini also grows excellently in Germany from June to September, for example in fields and in gardens.

The zucchini belongs to the pumpkin family. The relationship to the pumpkin is particularly evident when the zucchini is fully grown, when it develops a thicker skin, larger seeds and firmer flesh. Now the zucchini can be stored until winter and prepared like a pumpkin. The zucchini has an elongated or rounded shape. It can weigh five kilograms and be around 20 centimeters long, and is dark green or sometimes yellow.

Basically, the larger the zucchini, the less flavor the pulp has and it is also furrier. Inside the zucchini are white cores surrounded by whitish to off-white, firmer flesh.

Since the zucchini does not have a gelatinous mass, as is the case with the cucumber , the water content is also slightly lower. However, zucchini also has very few calories and is easy to digest. The taste is slightly nutty, but still mild and is well suited to combine the zucchini with many other types of vegetables. The zucchini, which is available all year round thanks to imports, should be stored in the refrigerator in the vegetable compartment. It keeps fresh for three weeks.

importance to health

Thanks to the few calories and the low fat content of less than one percent, zucchini is suitable for everyone who likes to eat healthily but wants to stay slim. Diets and a light diet are optimally supported. The zucchini convinces with other health benefits: It contains a lot of potassium , which is important for various metabolic processes.

The magnesium it contains ensures strong muscles . It also promotes the ability to concentrate and mental freshness. The large proportion of iron is essential for blood formation . Due to the low carbohydrate content, the easily digestible zucchini is also suitable for diabetics. It also strengthens the immune system , relieves the heart and is diuretic. The intestinal activity is also stimulated. Zucchini is also a good remedy for high blood pressure .

Ingredients & nutritional values

In addition to the main component water , the low-calorie courgettes contain valuable vitamins such as vitamin C and minerals such as phosphorus and calcium , which are important for bones , trace elements such as iron, which play an important role in blood formation, and beta-carotene, a precursor of the vitamin A , which the body needs for vision, for example.

Intolerances & allergies

A zucchini that tastes bitter should not be eaten, as the toxic bitter substances are responsible for the taste and are not destroyed by cooking.

These can damage the stomach and intestinal mucosa . Above all, crossing with other pumpkin plants or back-crossing can result in an increased content of bitter substances. Consumption can lead to vomiting , diarrhea , stomach cramps , increased salivation, headaches , dizziness , etc. Particular caution should be exercised, especially with small children, the elderly and the sick. It can even collapse here.

Shopping & kitchen tips

Local zucchini can be purchased from July to October. In the remaining months it comes from imports. When buying, it should be considered that the smaller it is, the more delicate the taste. A young zucchini that is about 15 centimeters long and weighs 100 grams is ideal.

It should be firm with an unblemished, smooth skin with a matt sheen and a fresh stem that has not dried out. The shell should barely yield when touched. The smaller courgettes have the most flavor. From a length of 20 centimetres, they lose their taste because the core and the shell are harder. Zucchini likes it cool, but not too cold. A fresh zucchini can be stored in a plastic bag in the refrigerator (the crisper) for one to two weeks.

It is advisable not to store it near tomatoes or fruit such as apples , as this will cause it to age faster. When the season is over, the zucchini can also be easily frozen. It is best to cut it into pieces beforehand and portion it out beforehand. The preparation of the courgettes is very simple: they are washed, dabbed dry, the stalks and blossoms are cut off with a knife and the courgettes are ready for further processing. Depending on the recipe, the zucchini can then be sliced, halved, hollowed out or diced.

Preparation tips

The zucchini can be eaten in its entirety, except for the stalk. Even the flowers are often used to prepare dishes, for example filled with cream cheese and herbs or rice. The flowers are also a nice decoration. The zucchini can be braised, roasted, baked, fried or grilled, for example. It goes well in casseroles, together with meat, in soups or as a vegetarian stuffed main course. It is often used as a side dish with vegetables.

Zucchini has always been very popular as an antipasti in the Mediterranean region and is an integral part of Mediterranean cuisine. The versatile zucchini tastes great cold and warm. If the courgettes are slightly larger, the seeds may be harder and should then be removed. For this, the zucchini is halved to scrape out the seeds with a spoon. With smaller fruits, on the other hand, the inner workings do not interfere. An uncomplicated preparation is possible here. The big advantage is that the zucchini does not have a distinctive taste of its own and can therefore be combined well, for example with other types of vegetables such as peppers , tomatoes and aubergines , with fresh herbs, with meat, fish or lettuce.

Since zucchini is low in calories, it can also be enjoyed in abundance during a diet . In terms of seasoning, whatever tastes good is allowed with zucchini. However, Mediterranean herbs such as oregano and thyme , garlic and cumin go particularly well with the subtle taste of the zucchini . Due to the valuable ingredients, recipes with zucchini are now an integral part of the menu. Creativity knows no limits.

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Hello! I am Lisa Newlon, and I am a medical writer and researcher with over 10 years of experience in the healthcare industry. I have a Master’s degree in Medicine, and my deep understanding of medical terminology, practices, and procedures has made me a trusted source of information in the medical world.