Zucchini in Hindi: Name, Meaning, Benefits and Uses in India
If you have ever walked through the produce section of a modern Indian supermarket a Nature's Basket, a Big Basket express, or the gourmet counter at any five-star hotel you have certainly seen it: a smooth, elongated green vegetable sitting quietly alongside the turai and lauki. Most shoppers pause with the same question: zucchini ko Hindi mein kya kehte hain? In my years of professional cooking at Radisson Hotels, I have worked with zucchini in everything from fine-dining Mediterranean menus to Indian-inspired hotel buffets and I can tell you with confidence, this is a vegetable that belongs in every Indian kitchen.
In this complete guide, I will tell you exactly what zucchini is called in Hindi and all major Indian regional languages, walk you through its nutritional value and health benefits, clarify the common zucchini vs cucumber confusion, and share how to use it effectively in Indian cooking.
Zucchini Ko Hindi Mein Kya Kehte Hain?
Zucchini ka Hindi naam: ज़ुकीनी (Zucchini) इसे हिंदी में हरा कद्दू या इटालियन तोरी भी कहते हैं।
चूँकि Zucchini एक विदेशी सब्ज़ी है, इसका कोई पारंपरिक हिंदी नाम नहीं है। भारतीय बाज़ारों में यह Zucchini नाम से ही बिकती है। कभी-कभी इसे तुरई की प्रजाति या विदेशी कद्दू भी कहा जाता है लेकिन सही नाम Zucchini ही है।
Zucchini in All Indian Regional Languages
Zucchini is a relatively recently introduced vegetable in Indian markets it arrived widely in metro cities only in the last decade. Because it has no ancient presence in Indian agriculture, most regional languages use a phonetic transliteration of "Zucchini." However, in several regions, home cooks also refer to it informally using the local name of the closest native gourd. Here is the complete reference table covering all major Indian languages:
| Language / Region | Common Name | Script | Informal / Local Name |
|---|---|---|---|
| Hindi (North India) | Zucchini / ज़ुकीनी | ज़ुकीनी | हरा कद्दू, इटालियन तोरी |
| Tamil (Tamil Nadu, Sri Lanka) | Sukkini / சுக்கினி | சுக்கினி | சீமை சுரைக்காய் |
| Telugu (Andhra Pradesh, Telangana) | Zukini / జుకిని | జుకిని | విదేశీ బీరకాయ |
| Marathi (Maharashtra) | Zukini / झुकिनी | झुकिनी | इटालियन दोडका |
| Kannada (Karnataka) | Zhukini / ಝುಕಿನಿ | ಝುಕಿನಿ | ವಿದೇಶಿ ಹೀರೆಕಾಯಿ |
| Gujarati (Gujarat) | Zukini / ઝુકિની | ઝુકિની | ઇટાલિયન તૂરિયા |
| Bengali (West Bengal, Bangladesh) | Zukini / জুকিনি | জুকিনি | বিদেশি ঝিঙে |
| Punjabi (Punjab) | Zukini / ਜ਼ੁਕੀਨੀ | ਜ਼ੁਕੀਨੀ | ਵਿਦੇਸ਼ੀ ਤੋਰੀ |
| Malayalam (Kerala) | Sukkini / സുക്കിനി | സുക്കിനി | വിദേശ കൂർക്ക |
| Odia (Odisha) | Zukini / ଜୁକିନି | ଜୁକିନି | ବିଦେଶୀ ଝୁଡ଼ଙ୍ଗ |
Note: Informal local names are colloquial references used in vegetable markets and home kitchens. The standardised name across all Indian languages remains "Zucchini."
What is Zucchini?
Zucchini (botanical name: Cucurbita pepo) is a type of summer squash belonging to the gourd family (Cucurbitaceae). It originated in Central America but was cultivated into its modern form in northern Italy which is exactly why it carries an Italian name. "Zucchini" is the Italian diminutive of "zucca," meaning gourd or squash. In British English and in many Commonwealth countries including parts of India, it is also called courgette (the French term).
In India, zucchini has become widely available over the last decade, especially in metro cities. Both the common green zucchini and the yellow zucchini are now found in premium supermarkets. In hotel kitchens like ours at Radisson, zucchini is a regular ingredient for Continental, Mediterranean, and fusion preparations — but increasingly, our guests ask for it in Indian-style dishes too, which tells me the vegetable has arrived in mainstream Indian cooking.
Green Zucchini vs Yellow Zucchini What is the Difference?
| Feature | Green Zucchini | Yellow Zucchini |
|---|---|---|
| Skin Colour | Dark to medium green | Bright yellow |
| Flavour | Mild, slightly earthy | Slightly sweeter |
| Texture | Firm, holds well when cooked | Slightly softer flesh |
| Availability in India | Widely available | Premium stores only |
| Best Use | Sabzi, soups, grilling | Salads, garnishing, grilling |
Zucchini vs Cucumber: Are They the Same?
This is the single most common question I get about zucchini from Indian home cooks and I completely understand why. They look almost identical when displayed side by side in a vegetable market. But as a professional chef, I will tell you clearly: they are very different vegetables with entirely different culinary uses.
| Parameter | Zucchini | Cucumber (Kheera) |
|---|---|---|
| Botanical Family | Cucurbita (Squash) | Cucumis sativus |
| Best Eaten | Cooked | Raw |
| Skin Texture | Smooth, waxy, firm | Bumpy or ridged |
| Flesh When Cooked | Holds shape, absorbs spices | Turns watery and mushy |
| Taste Profile | Mild, slightly sweet | Fresh, lightly bitter |
| Seeds | Small, firm, edible | Large, surrounded by gel |
| Indian Name | Zucchini / Hara Kaddu | Kheera / Kakdi |
Read my full post: Zucchini vs Cucumber A Complete Chef's Comparison
Zucchini Nutritional Value (per 100g, Raw)
One of the reasons I keep zucchini stocked year-round in our professional kitchen is its exceptional nutritional profile. It is one of the lightest vegetables you can cook with very low in calories, extremely high in water content, and packed with micronutrients that support everyday health. Here is the approximate nutritional breakdown per 100g of raw zucchini:
| Nutrient | Amount (per 100g) | % Daily Value* |
|---|---|---|
| Calories | 17 kcal | 1% |
| Water Content | 94.8 g | — |
| Total Carbohydrates | 3.1 g | 1% |
| Dietary Fibre | 1.0 g | 4% |
| Protein | 1.2 g | 2% |
| Total Fat | 0.3 g | <1% |
| Vitamin C | 17.9 mg | 20% |
| Vitamin B6 | 0.16 mg | 9% |
| Potassium | 261 mg | 6% |
| Folate (Vitamin B9) | 24 mcg | 6% |
| Magnesium | 18 mg | 4% |
| Calcium | 16 mg | 2% |
*Approximate % Daily Values based on a 2,000 kcal diet. Source: USDA FoodData Central (FDC ID: 169291). Values may vary slightly with cooking method.
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Zucchini: Fruit or Vegetable?
Commonly referred to as a zucchini vegetable in Indian markets, botanically it is actually a fruit. It belongs to the same family as melons and cucumbers. In the culinary world, we treat it as a vegetable because of its savory flavor and how it reacts to heat.
The Trend of Zucchini Noodles (Zoodles)
For my health-conscious guests at the Radisson, I often recommend zucchini noodles (also known as 'Zoodles'). By using a spiralizer or a simple vegetable peeler, you can turn a zucchini into long, thin strands that look like spaghetti. It is a fantastic low-carb, gluten-free alternative to traditional maida noodles.
Zucchini Benefits: Why This Vegetable Belongs in Your Kitchen
The best ingredients are those that do double duty they taste good and they support your health. Zucchini does exactly that. Here are the key evidence-informed benefits:
1. Extremely Low in Calories: At just 17 kcal per 100g, zucchini is among the lowest-calorie cooked vegetables available. For weight management-focused Indian meals, it can replace heavier vegetables in sabzi or dal without compromising on volume or satiety.
2. Rich in Antioxidants: Zucchini contains carotenoids lutein, zeaxanthin, and beta-carotene especially concentrated in the green skin. These compounds help protect cells from oxidative damage and support eye health. This is one of the reasons I never recommend peeling zucchini before cooking.
3. Supports Digestive Health: The combination of water content (nearly 95%) and dietary fibre promotes healthy gut function and regular bowel movement. Light zucchini preparations are particularly well suited during monsoon months when digestion tends to slow down.
4. Heart-Friendly Vegetable: The potassium in zucchini (261mg per 100g) plays a role in maintaining healthy blood pressure levels. Its soluble fibre also contributes to healthy LDL cholesterol levels when consumed as part of a balanced diet.
5. Suitable for Blood Sugar Management: Zucchini has a very low glycaemic index. Its fibre content slows the absorption of glucose, making it a good choice for diabetic-friendly Indian meal planning. It can be used to add bulk to dishes without spiking blood sugar.
6. Excellent for Hydration: With nearly 95% water content, zucchini supports overall hydration particularly valuable during Indian summers when heat-related dehydration is a common concern.
Chef's Tip From My Hotel Kitchen
Never peel zucchini before cooking. The skin carries the majority of its antioxidants and carotenoids and more importantly from a kitchen perspective, it holds the vegetable's structure during high-heat cooking. In our Radisson kitchen we always cook zucchini skin-on, whether we are grilling, sautéing, or folding it into a curry.
Cut it thick at least 1 cm slices or 2 cm dices. Because zucchini is nearly 95% water, thin cuts release too much moisture during cooking and you end up with a soggy, watery result. Thick cuts mean it steams from the inside and caramelises on the outside. That is the secret to good zucchini sabzi.
How to Use Zucchini in Indian Cooking
The mild, slightly sweet flavour profile of zucchini is actually ideal for Indian masalas it absorbs spices without competing with them or overpowering the dish. Here are the most practical ways I recommend using zucchini in Indian home cooking:
Zucchini Sabzi (Dry Stir-Fry): The simplest and most versatile preparation. Temper mustard seeds, curry leaves, green chilli, and turmeric in oil. Add thick-sliced zucchini, cook on high heat for 5–7 minutes, and finish with grated coconut. Works well as a side with dal-rice or roti.
Bharwan Zucchini (Stuffed Preparation): Hollow out small zucchini and fill with a spiced paneer, potato, or minced vegetable mixture. Shallow fry or bake. At our Radisson hotel buffets, we serve this as a bridge dish Indian flavours presented in a Continental format and it is consistently popular with guests.
Zucchini Raita: Grate raw or lightly blanched zucchini into hung curd with roasted jeera powder, rock salt, and fresh mint. A cooling and light summer accompaniment that pairs well with biryani or pulao.
Zucchini Dal: Dice zucchini and add it to moong dal or masoor dal in the last 8–10 minutes of cooking. It blends seamlessly into the dal, adds natural sweetness, and increases the vegetable content of a regular meal without changing the dish's identity.
Zucchini Soup: A simple blended soup with zucchini, onion, garlic, and vegetable stock seasoned with jeera, black pepper, and a squeeze of lemon. Takes under 25 minutes and works as a light dinner or hotel-style starter.
Chef’s Recommendations
How to Select and Store Zucchini
Getting the right zucchini at the market makes a real difference in the kitchen. Here is what I look for when sourcing zucchini for hotel kitchen use and the same principles apply to home buying:
Selecting at the Market: Choose zucchini between 15–20 cm in length. Smaller zucchini have fewer seeds, firmer flesh, and better flavour. Oversized zucchini tend to be fibrous, watery, and seed-heavy. The skin should be smooth, firm, and blemish-free with a natural sheen. Avoid any with soft spots, wrinkled skin, or dull colouring — these are past their prime.
Storage at Home: Do not wash zucchini before storing. Wrap each piece loosely in a dry paper towel, place in an open container or perforated bag, and refrigerate in the crisper drawer. It stays fresh for 5–7 days. Keep it away from ethylene-producing fruits like tomatoes, bananas, and apples they accelerate ripening and cause early spoilage.
Chef's Substitution Guide
If you cannot find Zucchini in your local sabzi mandi, you can use these Indian alternatives:
- Lauki (Bottle Gourd): Use for soups and dals.
- Turai (Ridge Gourd): Best for stir-fries (sabzi), though it is softer.
- Parwal (Pointed Gourd): Good for stuffed dishes.
Frequently Asked Questions About Zucchini
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!