Zucchini and Cucumbers Are More Alike Than You'd Expect, Here's How

If you've ever mistaken zucchini for cucumber (or vice versa) you're not alone. The two vegetables look similar; both have a long cylindrical shape and dark green skin. Zucchini and cucumber are even in season at the same time—during the warmer months—and are both botanically classified as fruits, but eaten as vegetables. Ahead, learn more about the similarities and differences between zucchini vs. cucumber, plus common culinary uses for each.

What Are Zucchini?

Zucchini, also known as courgettes, are a popular type of summer squash. They are part of the gourd family and grows on a vine. The vegetable is harvested when it's young and soft, and both the skin and seeds are edible.

Appearance

Both zucchini and cucumber grow in different shades of green, but the skin of zucchini is smoother than a cucumber, says Ann Ziata, chef and cooking teacher at the Institute of Culinary Education. Additionally, the stem of a zucchini is quite thick and shaped like a pumpkin stem, she says.

Flavor

Zucchini has a delicate sweetness and herbal grassy notes, says Lyon.

Texture

"The zucchini is heartier in texture," says Traci Weintraub, chef and founder of Gracefully Fed, a Los Angeles-based meal delivery service. "It's also a bit softer than the cucumber, which is more crisp." That being said, zucchini is delicate and easily pierced or scraped during handling, says Nathan Lyon, chef, cookbook author, and host of A Lyon in the Kitchen on Discovery Health.

What Are Cucumbers?

Cucumbers, like zucchini, are part of the gourd family and grow on vines. Also like zucchini, the entire vegetable is edible, including the skin and seeds, and it's high in water.

Appearance

The cucumber has a rough and ridged texture, which might have raised spots or stripes, says Ziata. According to Weintraub, it's also rounded on both ends, and one side has a circular indent where the stem was once attached.

Flavor

Cucumber has a mild flavor that's similar to a sugarless melon, notes Lyon.

Texture

The texture of a cucumber is crunchy and crispy, says Lyon. It's not as soft as zucchini.

When to Use Zucchini and When to Use Cucumbers

Both zucchini and cucumbers can be eaten raw or cooked. However, due to their textural differences, zucchini is often cooked, and cucumber is usually eaten raw.

Zucchini Uses

Cooked: Zucchini holds up great when cooked, and its slight bitterness mellows out when it's exposed to heat, says Ziata. For example, zucchini works well as a grilled, baked, sauteed, or steamed ingredient. It can also be grated and baked into bread or made into fried zucchini fritters, adds Lyon.

Raw: The summer squash can be eaten raw, though it can be bitter and a bit spongy on its own, says Ziata. If you want to eat zucchini raw, such as in a salad, slice it into thin pieces and marinate it in a vinaigrette for at least 10 minutes, says Ziata. This will help soften the zucchini and give it some flavor.

Cucumber Uses

Raw: Cucumbers are usually used in chilled raw applications, allowing their natural sweetness and crunchiness to shine. Examples include "fresh salads, chilled soups (think gazpacho), crudité plates, and pickles," says Lyon.

Cooked: Cooked cucumber is less palatable, as heat makes it soggy—but don’t be so quick to write it off. "There are almost 100 varieties of cucumbers; some hold up quite well to a nice, quick stir-fry," says Ziata. What’s more, "in countries such as Korea, Thailand, and China, cucumbers are often served cooked in soups," says Lyon. If you’d like to try cooking cucumber, your best bet is to skip the typical American cucumber and look for types that are thinner and less juicy, suggests Ziata.

When They Can Be Substituted For Each Other

If you're unsure if you should use zucchini or cucumber, consider the recipe and preparation method. For example, if you're roasting or grilling vegetables or baking a casserole, go for zucchini. Alternatively, if you want something crunchy to snack on or toss in a salad, opt for cucumber.

The exception is for recipes that already call for raw zucchini—here, raw cucumber could be a viable substitute, says Weintraub.