Zucchini

Scientific Name: Cucurbita pepo

Selection Information

Usage: Raw in vegetable platters, zucchini bread, cooked, steamed, fried, baked or microwaved.

Selection: Good-quality zucchini, also known as courgette, should be firm, smooth-skinned and small in size. The surface will shiny and dark-green in color.

Avoid: Avoid product that is soft, wrinkled, blemished or dull in appearance. Large squash will be less tender than smaller product.

Seasonal Information

Zucchini is available year-round, with peaks in late spring and early summer.

Washington zucchini is available July through September.

Zucchini Squash Nutritional Information

Serving Size: 124g (raw, includes skin)
Amount Per Serving
Calories 20	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 12mg	1%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	5%
Sugars 2g
Protein 2g
Vitamin A 5%	Vitamin C 35%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Zucchini Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It's also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.