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What is light green zucchini called?


Zucchini is a type of summer squash that comes in a variety of colors. The most common zucchini is dark green, but there are also yellow, pale green and even white varieties. Light green zucchini is simply a variety of zucchini that is lighter in color than the typical dark green zucchini. It has a more delicate flavor and tender skin and flesh. Light green zucchini may also be referred to as pale green zucchini or even white zucchini in some cases, although true white zucchini has an ivory white skin. Light green zucchini is not a specially bred or hybrid variety – it is just a naturally occurring variation in color among standard green zucchini.

What Causes the Lighter Color of Light Green Zucchini?

The color of zucchini skin and flesh depends on the amount of chlorophyll present. Chlorophyll is the green pigment found in plants that allows them to absorb energy from sunlight during photosynthesis. The amount of chlorophyll can vary based on:

  • Zucchini variety – some cultivars are bred to have lighter green color
  • Growing conditions – cooler temperatures result in less chlorophyll production and lighter green color
  • Maturity – immature zucchini has less chlorophyll and is lighter in color

So light green zucchini is essentially just zucchini that has lower levels of chlorophyll, giving it a pale green color rather than dark green. The cool temperatures and shorter days of spring favor the development of light green zucchini. As summer progresses and temperatures increase, the zucchini generally becomes darker green.

Difference Between Light Green and Regular Green Zucchini

While regular green zucchini and light green zucchini belong to the same species (Cucurbita pepo), there are some subtle differences between the two:

Characteristic Light Green Zucchini Regular Green Zucchini
Color Pale green, yellowish green Deep dark green
Flavor More mild, delicate Bold, earthy
Texture Tender, smooth Firm, bumpy
Seeds Smaller seeds Bigger seeds
Best Use Salads, grilling, sautéing Roasting, stuffing, baking

As you can see, the main differences lie in appearance, flavor, and texture. Light green zucchini has thinner skin that requires less time to cook. Its milder taste allows it to work well raw in salads or with gentler cooking methods. Meanwhile, regular green zucchini is heartier with a robust flavor suited to high heat cooking.

Popular Light Green Zucchini Varieties

Some common varieties of light green zucchini include:

Lebanese White Bush

This heirloom variety produces creamy white round zucchini around 5 inches long. It has smooth, delicate skin and tender flesh. Excellent for slicing raw onto salads. Requires pollination for fruit set.

Silvergreen

A hybrid variety that produces pale green curved fruits around 6-8 inches long. Compact bushy plants. Extra early producer. Fine flavor and texture.

Costata Romanesco

An Italian heirloom with light green, striped skin and faint ribs. Flavorful flesh with few seeds. Grows up to 8-10 inches long. Productive plants. Great for grilling or stuffing.

Green Tiger

A striped light and dark green zucchini up to 9 inches long. Firm flesh with small seeds. Tolerant to powdery mildew. Adds unique visual appeal. Rich flavor.

Sebring

A disease-resistant hybrid with straight pale green fruits around 8 inches in length. Excellent texture and mild taste. Extended harvest period. Good for slicing raw or lightly cooked.

These are some of the most popular varieties for home gardeners looking for light green zucchini. Availability may depend on local seed sources.

When is Light Green Zucchini in Season?

Light green zucchini is one of the first varieties to appear at the start of zucchini season in early to mid summer. The exact timing depends on your region’s climate:

  • South – mid April to early June
  • Southwest – mid May to early July
  • Midwest – early June to mid July
  • Northeast – late June to early August
  • Northwest – early July to mid August

In most locations, light green zucchini peaks in the late spring and early summer months when temperatures are cooler. As the summer heats up, chlorophyll levels increase and the zucchini becomes darker green. However, newer and immature fruits may retain the light green color later into the summer. Staggered planting every 2-3 weeks can help extend the light green zucchini harvest.

How to Select Light Green Zucchini

When shopping for light green zucchini either at the grocery store or farmers market, keep these tips in mind:

  • Size – Choose zucchini less than 8 inches long with firm, slender shape. Overgrown zucchini tend to be tough and seedy.
  • Color – Look for zucchini with consistent pale green color from end to end. Avoid any yellowing or dark sunken spots.
  • Texture – Skin should be taut and smooth without blemishes, nicks, or cuts. Ribs should be faint and flesh should feel firm.
  • Ends – Avoid zucchini with shriveled, dried, or brown ends which indicate old age.
  • Freshness – Pick zucchini that feels rigid and heavy for its size and has bright color. Soft watery zucchini is past its prime.

Selecting high quality, in season light green zucchini ensures you get the best flavor and texture. Purchase zucchini within a few days of harvest and store properly to preserve freshness.

How to Store Light Green Zucchini

Light green zucchini is highly perishable and loses moisture quickly after harvesting. To store properly:

  • Refrigerate unwashed zucchini in plastic bag or crisper drawer. Keep temperature at around 50°F.
  • Do not wash until ready to use as moisture speeds spoilage.
  • Use within 2-3 days for best flavor, texture, and nutrition.
  • Do not freeze raw zucchini as it becomes mushy when thawed.
  • Cooked zucchini can be frozen up to a year. Blanch before freezing.

With proper storage, light green zucchini stays fresh and retains its texture and mild taste. Wrap cut ends in plastic before refrigerating partial zucchini.Signs of old zucchini include shriveling, moisture loss, and yellowing. Discard any that show decay.

How to Cook Light Green Zucchini

The delicate flavor and tender skin of light green zucchini make it perfect for quick cooking methods that preserve texture. Popular cooking methods include:

Raw

Slice thin or ribbon with a vegetable peeler to add to fresh salads, crudités, sandwiches, or cold zucchini noodle dishes. Grate into “zoodles” or shred for slaws.

Steaming

Steam 1/2 inch slices or spears for 3-5 minutes until just fork tender. Toss with herbs, spices, oil, or cheese sauces.

Sautéing

Cut into 1/4-inch medallions, cubes, or strips. Sauté over medium heat in olive oil for 2-3 minutes until lightly browned but still crunchy.

Stir Frying

Mix julienned or diced zucchini into a hot oiled wok for 1-2 minutes over high heat. Add sauce ingredients and toss to coat.

Grilling

Toss halved or thickly sliced zucchini in oil. Grill over direct medium heat 2-4 minutes per side. Finish with salt, pepper, lemon juice, or savory glaze.

Roasting

Cut lengthwise into wedges. Toss with oil, salt, and pepper. Roast at 425°F for 15-20 minutes, flipping halfway.

Health Benefits of Light Green Zucchini

Light green zucchini offers many of the same nutritional benefits as its dark green counterpart:

  • Low Calories – Only 18 calories per 100g. Excellent for weight control.
  • High Water Content – Over 95% water. Helps meet daily hydration needs.
  • Vitamin C – Provides about 20% RDI per serving. Boosts immunity and acts as an antioxidant.
  • Vitamin A – Contains beta-carotene. Important for eye and skin health.
  • Magnesium & Potassium – Electrolytes that regulate blood pressure.
  • Dietary Fiber – Improves digestion and gut health.
  • Manganese – Supports bone health and metabolism.
  • Antioxidants – Lutein and zeaxanthin protect eye health.

The mild flavor and versatility of light green zucchini makes it easy to reap its many nutritional benefits. Consume it raw, steamed, roasted, grilled, baked, or sautéed.

Light Green Zucchini Recipe Ideas

Here are a few recipe ideas that allow the delicate flavor of light green zucchini to shine:

Appetizers

  • Zucchini fritters with yogurt dip
  • Stuffed zucchini boats with feta and herbs
  • Grilled zucchini roll ups with ricotta and basil
  • Zucchini ribbon salad with lemon vinaigrette

Sides

  • Sautéed zucchini with garlic and parmesan
  • Roasted zucchini with balsamic glaze
  • Steamed zucchini with dill butter
  • Zucchini noodles with pesto

Main Dishes

  • Seared zucchini steaks over quinoa
  • Zucchini lasagna rolls with spinach and mozzarella
  • Stuffed zucchini boats with ground turkey
  • Vegetable kabobs with zucchini, tomato, onion

Desserts

  • Zucchini bread with walnuts
  • Chocolate zucchini cake
  • Zucchini muffins with streusel topping
  • Spiced zucchini cookies

Get creative with light green zucchini! Its versatility allows it to work in sweet and savory dishes.

Conclusion

Light green zucchini is simply a variety of zucchini with thinner, more delicate pale green skin compared to the typical dark green zucchini. Lower chlorophyll content gives it a lighter color along with a milder, sweeter flavor and tender texture when raw. It comes into season in early summer and has a short freshness window of 2-3 days when stored properly in the refrigerator.

Quick cooking methods like steaming, sautéing, grilling, and baking are best to preserve the texture of light green zucchini. Its versatility allows it to be used in appetizers, sides, mains dishes, and even baked goods. Light green zucchini provides moisture, fiber, antioxidants, and important vitamins and minerals with few calories. Taking advantage of light green zucchini at the start of summer is a tasty way to highlight its great nutrition and delicate flavor.