How Can You Tell Zucchini and Cucumber Apart?

They’re both green gourds that peak during the warm summer months, but you probably know you can’t use cucumbers to make zucchini bread. So, what actually sets zucchini and cucumbers apart? 

Beyond appearances, these two oblong fruits share a few similarities that make it easy to confuse one for the other. They’re both part of the Cucurbitaceae family, which includes over 900 varieties of gourds, and are commonly treated as vegetables, despite the fact that they’re technically fruit. Ahead, we explain the key differences between cucumbers and zucchini, plus our favorite ways to cook with them.

The difference between cucumbers and zucchini 

Their waxy green skin can make it easy to confuse cucumbers for zucchini and vice versa. Regardless of the specific variety, all cucumbers tend to have bumpier, ridged skin compared to smooth zucchini. Another way to tell the difference between these summer gourds? Zucchini —  which are also part of the squash family that includes pumpkins and yellow squash — are typically packaged and sold with an attached flower-like top, similar to eggplants, whereas cucumbers have smooth, rounded ends. 

Even if you can’t distinguish cucumber and zucchini from the outside, cut into them and you’ll see the difference. Slicing cucumbers, which are one of the most common varieties, tend to be crisp, watery, and packed with medium to large seeds. Raw zucchini have a spongy, slightly rubbery texture and tiny seeds that can easily be scooped out from the flesh.

How to cook with cucumbers

Cucumbers are so much more than a refreshing snack. Because they’re made with 90% water, this fruit (yes, fruit!) is best enjoyed raw or pickled. Some recipes call for peeling the slightly bitter skin and/or removing the seeds to cut down on moisture content.

Make a cool, tangy cucumber salad with slim English cucumbers, known for their small seeds, thin skin, and sweet flavor. Blend large European cucumbers up for a Cold Cucumber Soup with Yogurt and Dill, seed and chop a medium one for a bright yogurt-based Tzatziki, or infuse tequila with the fruit for a thirst-quenching Cucumber Margarita. 

And yes, you can cook cucumbers — just be sure to seed them to cut down on excess water content that will cause mushiness. Lightly sauté them or braise with some dill and butter. 

How to cook with zucchini

Mild, slightly bitter zucchini is incredibly versatile in the kitchen, and there’s no need to peel it — the thin skin is tender and nutritious. Sautéed zucchini are a classic addition to a ratatouille, and unlike cucumbers, they stand up to high-heat methods like roasting or grilling. For a crowd-friendly appetizer, serve Prosciutto-Wrapped Baked Zucchini, which are roasted in the oven for about 15 minutes. For an easy snack that will disappear before your eyes, make Fried Zucchini Chips, which are also delicious when cooked in an air fryer. 

Though it’s most commonly cooked, zucchini can be prepared raw, too. Use zucchini to make “zoodles” for a noodle salad. It also shines in baked goods, adding moisture and texture to treats like Chocolate Chip Zucchini Bread. 

Can you substitute zucchini for cucumbers?

Generally speaking, you can’t substitute cucumbers for zucchini (and vice versa) in cooking, since the two gourds offer a different flavor and texture to dishes. In raw preparations like a salad, however, you can thinly slice zucchini and swap it in for cucumbers.

How to store cucumbers and zucchini

If they’re not already wrapped in plastic, wrap cucumbers tightly in plastic or beeswax wrap to ensure they stay crisp, and store in the crisper drawer of your refrigerator. Zucchini can also be stored in the crisper drawer; it does well with some ventilation, so store it in a plastic or paper bag that’s loosely opened. To prevent both cucumbers and zucchini from going bad prematurely, don’t wash them prior to storing; otherwise, the extra moisture content may cause soft spots.

If stored properly, both cucumbers and zucchini can last up to a week.