Cucurbita pepo will release a large amount of acrylamide after being heated at high temperature, and the content of this carcinogen is second only to snacks, potato chips and French fries.

This is because zucchini is rich in carbohydrates and amino acids. After cooking at a high temperature above 120 degrees Celsius, a series of reactions will occur, which will eventually lead to carcinogens. Moreover, in addition, zucchini itself is a food with high sugar content and low acidity, which is more prone to such a reaction.

So does this mean we can't eat zucchini? Not really. We can add some water to the pot when frying the zucchini to reduce the temperature in the pot, and it is best to fry it in water or steam it.

The other thing is to pay attention to the heat. When cooking zucchini, the fire doesn't have to be too big. Besides, zucchini is easy to cook, and you don't have to stir fry in the pot all the time. Then don't cut the zucchini too thin, so it's not easy to release carcinogens.