Zucchini peaks in summer and search interest jumps with it—hello, garden bounty. In 60 seconds, here’s the nutrition and a crisp-texture method. Per 1 cup chopped (~124 g), zucchini has ~21 kcal, ~1.2 g fiber, vitamin C (~22 mg), small vitamin K (~5 µg), and potassium (~324 mg). That’s light calories with hydration, fiber for fullness, and C for immune support. If you’re ragweed-allergic, raw zucchini can trigger Oral Allergy Syndrome—cooking usually helps. Also, if a zucchini tastes bitter, discard it; cooking doesn’t remove cucurbitacins. Pro tip: slice → salt 10 minutes → pat dry → hot pan or 425 °F roast for golden edges without sog.
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