Zucchini vs. Marrow — What's the Difference?

Zucchini, also known as courgette, is a type of summer squash that grows up to about 20-30 cm in length, often harvested while still immature to ensure a softer texture and sweeter taste. Marrow, on the other hand, refers to a group of squash that is allowed to grow larger and more mature, resulting in a firmer texture and milder flavor, often growing to substantial sizes.

The skin of zucchini is typically green, though it can also be yellow or light green, and it's known for its delicate flavor and versatility in cooking, being used in a range of dishes from salads to stir-fries. Marrow, with its thicker skin and larger size, is more commonly used in stuffed dishes or slow-cooked to bring out its flavor, as its larger size and firmer flesh lend well to recipes requiring longer cooking times.

In terms of nutritional content, zucchini is rich in vitamins and minerals, including vitamin C, potassium, and manganese, and is low in calories, making it a favorite among those seeking a healthy diet. Marrow, while also nutritious, has a higher water content and provides a good source of fiber, though it may be lower in vitamins compared to zucchini due to its larger size and maturity.

Cultivation wise, zucchini plants are generally bushy and non-vining, requiring less space to grow, making them suitable for a variety of garden sizes. Marrow plants, which can be more vining and spread out, require more space to accommodate their larger fruit size, making them more suitable for larger gardens or plots.

Both zucchini and marrow play significant roles in culinary traditions around the world, with zucchini being more prevalent in Italian and Mediterranean cuisines, often celebrated for its tender flesh in dishes like ratatouille or zucchini bread. Marrow, while perhaps less globally recognized, holds a place in British cuisine, commonly featured in stews, soups, and as a stuffed vegetable.