Product description
Yellow zucchini (a golden courgette) is a close cousin of the familiar green kind, with the same tender, mild flesh and quick-cooking ease — plus a slightly sweeter flavour and a vivid golden colour that lifts any dish.
WHAT MAKES IT SPECIAL
Mild and versatile, zucchini takes on whatever flavours you cook it with, and the yellow variety adds beautiful colour to salads, grills and bakes. It's naturally low in calories and high in water, and the soft skin and seeds are completely edible — no peeling needed.
SOURCING
Fresh yellow zucchini delivered across the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 17 kcal | — |
| Carbohydrates | 3.1 g | 1% |
| of which sugars | 2.5 g | — |
| Dietary fibre | 1.0 g | 4% |
| Protein | 1.2 g | 2% |
| Total fat | 0.3 g | 0% |
| Vitamin C | 17.9 mg | 20% |
| Potassium | 261 mg | 6% |
| Vitamin B6 | 0.16 mg | 9% |
| Folate | 24 µg | 6% |
*%DV on a 2,000 kcal adult reference diet. Zucchini is a summer squash — naturally low in calories and high in water, with Vitamin C and potassium.
HOW TO STORE
- Store: refrigerate in the crisper drawer for up to 4-5 days.
- Keep dry; do not wash until ready to use.
- Look for: firm, glossy, unblemished zucchini; smaller ones are most tender.
- No need to peel - the skin and seeds are edible.
HOW TO USE
Yellow zucchini is a quick, colourful vegetable for any UAE kitchen.
- Sauteed (quickest): slice and pan-fry with garlic and olive oil for a fast side.
- Grilled: cut into planks, brush with oil and grill for a smoky char - great on a mezze or BBQ.
- Roasted: cube and roast with other vegetables and herbs.
- Spiralised: turn into 'courgetti' noodles as a light pasta alternative.
- Baked: grate into zucchini bread, muffins, fritters and frittata.
- Stuffed: halve, hollow and stuff with rice, mince or cheese, then bake.
- Pairs with Mediterranean, Middle-Eastern and South Asian flavours.
Reviews
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Sign UpYellow zucchini, or golden courgette, is very similar to the green variety — tender, mild and quick to cook — but it has a slightly sweeter flavour and a bright golden colour that makes dishes look beautiful. The two are interchangeable in recipes, so you can use yellow zucchini anywhere you'd use green.Yellow zucchini, or golden courgette, is very similar to the green variety — tender, mild and quick to cook — but it has a slightly sweeter flavour and a bright golden colour that makes dishes look beautiful. The two are interchangeable in recipes, so you can use yellow zucchini anywhere you'd use green.
No. Zucchini skin is thin, soft and edible, and the seeds are tender too, so there is no need to peel or deseed it — simply rinse, trim the ends and cook. Leaving the skin on also keeps the golden colour and adds fibre. Smaller, younger zucchini are the most tender.No. Zucchini skin is thin, soft and edible, and the seeds are tender too, so there is no need to peel or deseed it — simply rinse, trim the ends and cook. Leaving the skin on also keeps the golden colour and adds fibre. Smaller, younger zucchini are the most tender.
Zucchini is quick and forgiving. Saute slices with garlic and oil, grill planks for a smoky char, roast cubes with herbs, or spiralise it into 'courgetti' noodles. It is also lovely grated into zucchini bread, fritters and frittata, or halved and stuffed. Avoid overcooking, as it can become watery.Zucchini is quick and forgiving. Saute slices with garlic and oil, grill planks for a smoky char, roast cubes with herbs, or spiralise it into 'courgetti' noodles. It is also lovely grated into zucchini bread, fritters and frittata, or halved and stuffed. Avoid overcooking, as it can become watery.
Zucchini is quick and forgiving. Saute slices with garlic and oil, grill planks for a smoky char, roast cubes with herbs, or spiralise it into 'courgetti' noodles. It is also lovely grated into zucchini bread, fritters and frittata, or halved and stuffed. Avoid overcooking, as it can become watery.Zucchini is quick and forgiving. Saute slices with garlic and oil, grill planks for a smoky char, roast cubes with herbs, or spiralise it into 'courgetti' noodles. It is also lovely grated into zucchini bread, fritters and frittata, or halved and stuffed. Avoid overcooking, as it can become watery.
Zucchini is a summer squash that is naturally low in calories — around 17 kcal per 100g — and high in water, with Vitamin C, potassium and a little fibre. The skin adds extra fibre and nutrients, so it's worth leaving on. Values are approximate USDA references.Zucchini is a summer squash that is naturally low in calories — around 17 kcal per 100g — and high in water, with Vitamin C, potassium and a little fibre. The skin adds extra fibre and nutrients, so it's worth leaving on. Values are approximate USDA references.
