What Is the Difference Between Green and Yellow Zucchini?

Green and yellow zucchini differ only in their coloring. Taste and possible uses in the kitchen are independent of the color of the skin of the vegetable. Both variants of zucchini can be used in a variety of ways in the kitchen – their mild taste is ideal for combining with meat or other vegetables, for example in the form of stuffed zucchini. With 25 kcal calories per 100 grams, zucchini are considered low in calories.

Despite the visual difference in the fruit, zucchini is a subspecies of the garden pumpkin. In its typical form, this type of vegetable was bred and popularized in Italy as early as the 17th century. “Zucca” means pumpkin in Italian, the word zucchino or zucchini is derived from it.

When grown in Germany, green and yellow courgettes are in season from June to October. However, as they are imported from Mediterranean countries such as Italy, Spain and Morocco, they are commercially available all year round. Small zucchini with a length of about 15 to 20 centimeters are particularly aromatic. Larger specimens are less flavorful, but can be filled well. If you buy zucchini fresh, the vegetables will keep for about two weeks if stored in a dark place at temperatures above 8 degrees Celsius.

In the kitchen, green and yellow courgettes are used both cooked and raw in a wide variety of forms. Raw or briefly blanched, courgettes are used in a variety of salads, for example. You can also preserve them and enjoy our pickled courgettes. But the yellow flowers of the zucchini plant can also be eaten. Large flowers are good for stuffing, small ones can be boiled or wrapped in batter and then fried. Zucchini blossoms also cut a fine figure as part of a pasta sauce with tomatoes, shallots, garlic, and ricotta.