Zucchini is not usually toxic if it is not blanched, but improper cooking may result in the loss of nutrients in the zucchini and may affect the taste of the zucchini.
When cooking zucchini, some people choose to blanch it first, which can help maintain the color and taste of zucchini, while also removing some unnecessary vegetable acids and astringency. However, zucchini does not produce toxins without blanching and is still safe to eat.
However, it is important to note that if the cooking method is not adopted properly, it may lead to the loss of nutrients in zucchini. For example, if zucchini is heated for too long during cooking or fried at high temperatures, it may cause its nutrients to be destroyed, affecting its nutritional value.
In addition, if zucchini contains too much phytic acid and astringency, it may affect its taste and eating experience. Therefore, when cooking zucchini, you can choose whether to blanch according to the actual situation to obtain better cooking effect and nutritional value.