Both cucumbers and zucchinis are cylindrical and have dark green skin and pale flesh, making them hard to tell apart. However, cucumbers have a mild, lightly sweet flavor (because of their high water content), they’re crisp and refreshing to eat raw, and their skin has an earthy taste. When they’re cooked, they lose a bit of their water but still maintain a crunch.

Zucchinis have a milder flavor, and while they’re also sweet, they’re a bit bitter too. Their sweetness is brought up when they’re cooked, which also softens them. That being said, they’re tender to bite into, both cooked and raw.

You can identify both by their appearance, as zucchinis have woody stems at one end and can have a flower on the other. When cut, cucumbers have a pale green tinge, and the zucchinis, a creamy white one. Cucumbers are also hard and waxy to the touch, and zucchinis are warmer and grainy.

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