Like pool parties and backyard barbecues, freshly grown zucchini makes its appearance during the warm summer months. These green-skinned summer squashes have a history dating back to at least 5500 B.C. when they were an important part of Mexico’s and South America’s diets.
Zucchini, a member of cucurbita family along with pumpkins, cucumbers and gourds, has a dark green edible skin. Although average zucchini measure roughly six inches in length, they can grow to several feet when left on the vine in the right conditions.
A medium zucchini yields roughly one cup of sliced vegetable. A larger zucchini with a two-cup yield contains roughly 52 calories.
Zucchini, filled with vitamins and nutrients, are a good source of vitamins C and E, beta-carotene, folic acid, potassium, iron, calcium and magnesium.
How you prepare and cook a large zucchini will affect its calorie content. When you boil a large zucchini, the calorie content rises to 72 calories. Stuffing, deep-frying or sauteeing in butter or oil will also increase the final calorie count.
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