John Myers
I’ve heard that large adult zucchini can be so harmful that they can kill you. I’ve eaten large zucchini (as soup, stew, etc.) or made chutney from them many times and I’m still alive. What’s up with this rumor?
Zucchini can produce toxins called cucurbitacins.
If cucurbitacins enter the body, they can cause symptoms such as nausea, vomiting, stomach cramps and diarrhea. In rare cases, fatal cases of poisoning have been described.
In commercial zucchini and pumpkin plants, the formation of cucurbitacins is specifically removed by breeding. However, self-reproduction of seeds from your own garden can lead to the formation of toxins as a result of unwanted back-crossing with, for example, ornamental gourds (these still contain cucurbitacins).
Even with commercially marketed goods, there can be sporadic bitter fruits at any time, because cucurbitacins can also form as a result of external factors such as injuries or drought stress.
So it has nothing to do with the size of the zucchini.
Zucchini or pumpkins should therefore always be tried before preparation and should never be eaten if they taste very bitter. This also applies to ready-made dishes, because cucurbitacins cannot be destroyed by cooking.
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