How to Tell if Zucchini is Bad

How to Tell if Zucchini is Bad

A single zucchini plant (Cucurbita pepo.) yields as much 9 pounds of zucchini, in addition to being fast-growing. This annual warm-season squash produces elongated vegetables with edible skin and meaty flesh, ready for harvest in as few as 35 days. Although different varieties of zucchini exist, some green, some yellow, it is important to recognize the signs of bad squash to ensure food safety as you bring zucchini from the garden to the table.

Recognizing Bad Zucchini

A bad zucchini squash is easily identifiable as the skin appears dull and lifeless. Do not eat a zucchini if it is covered with rotten spots or decay. The vegetable may feel mushy, and the skin may be wrinkled or shriveled. If you cut into a bad zucchini, the inner flesh may be stringy and filled with large seeds. Zucchini goes bad once it has exceeded its shelf life or if it is stored improperly.

Bad Zucchini in the Garden

In the garden, zucchini begins to go bad if it is not harvested while the fruit is still immature. The quality of the vegetable begins to deteriorate if not harvested on time; left on the plant too long, zucchini gets tough and lacks flavor. In some instances, zucchini rots on the plant before it is ready for harvest, indicating the plant has not been properly pollinated or is suffering from blossom-end rot. Improper pollination is common in areas of high rainfall because bees and other pollinators are less active in the rain. Blossom-end rot is caused by uneven watering or over-fertilization. If the plant receives too much nitrogen, it can’t take in calcium, causing the zucchini to rot on the plant.

Identifying Good Zucchini

Zucchini is ready to be harvested, washed and eaten once it reaches about 6 to 8 inches long, although some varieties grow larger. The vegetable should feel firm yet tender with shiny or glossy skin. When you cut into a good zucchini, it should have an almost buttery-like texture and the flesh should appear slightly yellow, greenish or white. Zucchini flavor should be mild and juicy, lending itself to many culinary applications, from grilling to sauteing to baking.

Bitter Flavor

Chemicals called cucurbitacins naturally occur in all members of the cucurbita plant family, including zucchini and cucumbers. These chemicals are responsible for a bitter flavor in vegetables. Normally, cucurbitacins only exist in small amounts in zucchini, but if large amounts exist, it causes an extremely bitter flavor. Bitter-flavored zucchinis are rare occurrences and are due to genetic problems in the plants. If you come across a zucchini this is highly bitter in flavor, do not eat it; highly bitter zucchinis are bad and may lead to gastrointestinal upsets, such as stomach cramping and diarrhea.

Exceptions and Storage

If only a portion of the vegetable is damaged or has gotten soft or wrinkly, you can cut away the bad portion so long as the main portion of the zucchini has good color, texture and taste. If the zucchini is only slightly over ripened but still good enough to use, consider cooking it instead of serving it raw. Zucchini requires a cool, dry place for storing, such as the crisper drawer in the refrigerator. With proper storage, fresh zucchini harvested from the garden lasts about one to two weeks. Frozen zucchini remains good for up to 10 months, while canned or pickled squash lasts up to two years.