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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Boiled zucchini will stay fresh for 3 to 5 days when stored in a sealed, airtight container in the refrigerator.
Yes, you can freeze it, but the high water content means it will become quite mushy upon thawing. It is best used in soups or smoothies after freezing.
Boiling can make some antioxidants more available, but it also causes some water-soluble vitamins like Vitamin C to leach into the water.
Boiled yellow summer squash or boiled chayote are the closest substitutes in terms of texture and flavor.
Zucchini has a high water content and thin skin; it turns mushy very quickly if overcooked. Boil for no more than 5 minutes.
It is not necessary to peel it. The skin is edible, contains most of the fiber and nutrients, and helps the slices hold their shape.
Discard it if it develops a slimy texture, a sour or off smell, or if you see any visible mold.
Yes, as long as no salt is added to the boiling water, it is naturally very low in sodium.
boiled unsalted zucchini is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
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