See also: Zucchini Bread --- Zucchini Recipes
One zucchini is a 'zucchina.'
The largest zucchini weighed 65 pounds and was 7 feet 10 inches long.
There are 37 people in the U.S. listed on whitepages.com with the last name 'Zucchini' and an additional 47 with the last name 'Zucchino'
(Mark Morton, 'Gastronomica', Fall 2010)
Zucchini (‘courgette’ in French) are a variety of vegetable marrow, a summer squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for that is firm and heavy for its size. Do not wash until ready to use.
Mild bitterness in zucchini, like that in related species like cucumbers, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc. The bitterness is caused by compounds called cucurbitacins.
There is also a rare condition which can cause extreme bitterness in zucchini. A compound called ‘Cucurbitacin E’ is found in wild species of squash, but is extremely rare in cultivated species.
Very, very rarely a mutant plant or a chance cross with a wild species may result in cultivated plants with Cucurbitacin E. There will be an acrid smell when you cut the zucchini, and just touching the flesh to your tongue will have an extremely unpleasant bitter taste.
DO NOT EAT SUCH ZUCCHINI.
They may cause cramps, diarrhea and even collapse. If you know where the seeds came from, notify your local Agricultural Extension service.
Remember, this is not the normal bitterness which occurs occasionally with zucchini and related species. This is a very unpleasant and very bitter taste and is an extremely rare occurrence.
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