It is false that boiled zucchini causes cancer. Boiled zucchini does not generally produce carcinogens and is a healthy cooking method worth promoting. In daily life, almost all foods cooked at high temperatures may contain acrylamide. When cooked at high temperatures such as frying, baking and grilling, the glucose, fructose and other reducing sugars in the food will react with some of the amino acids in the food, mainly aspartic acid. Acrylamide needs to be produced under high-temperature cooking above 120 degrees Celsius, but poaching is a kind of cooking method with a maximum temperature of no more than 100 degrees Celsius, so theoretically acrylamide will not be produced, and it will not be carcinogenic. Be careful not to overcook in everyday cooking.