Cucurbita pepo, often known as the zucchini courgette or baby marrow, is an annual herbaceous summer squash that is rich in vitamins, minerals, and health-promoting chemicals. Water and fiber, which are abundant in zucchini, can aid in promoting a healthy digestive system by lowering symptoms of constipation and other gut-related illnesses. In the present study, 500g of Zucchini was grinded and extract was collected. Another 500g was cooked for 10 mins at 100 0C, extract collected. Both extracts were used for analysis of nutrients. Zinc and Manganese content in raw and cooked extract was carried out by complexometric titration and was found to be 1.01, 1.02 and 0.150, 0.143 mg/100g respectively. The spectrophotometric approach yielded an iron(III) content of 0.238 and 0.119 mg/100g for the raw and cooked samples, respectively. The protein determined by in raw and cooked extract was 0.529 and 0.09 mg/100g has been found. The reducing sugar determined was found to be 3.18 and 0.10 mg/100g in raw and cooked extract. Zinc, manganese, sugar and protein contents have been drastically reduced by 85%, 86%, 97% and 83% respectively in cooked sample. Hence it can be consumed as salads like cucumber instead of cooking. Hence the present investigation was undertaken to study its nutritional composition.