What we call « white zucchini » actually refers to several varieties that range from light to pale green in color.
The taste of white zucchini
The taste of white zucchini isn’t fundamentally different from green zucchini, but it offers a more subtle flavor profile. While you still get the typical zucchini flavors, they appear in different proportions. For an interesting experience, try comparing them both raw and cooked:
- Lighter, fresher, and less intense flavor
- A hint of fresh hazelnut
- Less bitterness (the bitterness in green zucchini, which often develops with prolonged cooking, comes from the skin)
The drawbacks of white zucchini
- Price: it’s often twice as expensive as green zucchini.
- Delicate Skin: the skin is thin and fragile, easily bruised. Handle white zucchini with care.
- Quality: as a smaller-scale production compared to green zucchini, the varieties are less refined, which affects the final quality. The core is often soft, and seeds develop much earlier.
Why use white zucchini?
- For its taste: great in raw dishes, perfect when mixed into salads.
- For its color: while subtle, it can add variety to a dish when combined with green and even yellow zucchini.
- To hide the zucchini element: in dishes like zucchini noodles (spaghetti or tagliatelle), soups, or purées, white zucchini blends in nicely, offering a mild flavor without being too noticeable (try it in a carbonara-style dish, as we did with green zucchini – white zucchini would work just as well, stealthily!).
White zucchini might be less common and a bit more delicate, but its light taste and versatile nature make it a delightful ingredient to experiment with in the kitchen.