The Culprit: Bitter zucchinis contain high levels of cucurbitacins, toxic compounds.

Why It Happens: Stress during growth, such as drought, can increase toxicity.

Recognize the Signs: Bitter taste is the primary indicator of toxic zucchini.

Health Risks: Consuming can cause nausea, vomiting, and diarrhea.

Avoid Wild Zucchinis: Homegrown or wild zucchinis are more prone to toxicity.

Proper Selection: Choose firm, evenly colored zucchinis from reliable sources.

Safe Cooking: Discard zucchinis with an unusual bitter taste after cooking.

Store Correctly: Keep zucchinis in a cool place to maintain freshness and safety.

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