Zucchini is a popular summer squash that originated in Italy. It is known for its mild flavor and versatility in a range of culinary applications.
Zucchini plants have large, dark green leaves and produce long, cylindrical fruits that can grow up to 12 inches long. The plants can grow up to 2-3 feet tall and have a bushy growth habit.
Zucchini plants prefer full sun and well-draining soil with a pH between 6.0-7.5. They should be watered regularly, keeping the soil evenly moist but not waterlogged. Zucchini plants can also benefit from regular fertilization with a balanced vegetable fertilizer.
Plant zucchini in the spring after the last frost date in your area. Sow seeds directly in the soil or transplant seedlings into well-prepared soil. Space plants 2-3 feet apart in rows that are 3-4 feet apart.
Water zucchini regularly, keeping the soil evenly moist but not waterlogged. Fertilize every 2-3 weeks with a balanced vegetable fertilizer.
Zucchini plants require little pruning but can benefit from regular harvesting to promote continued fruit production.
Harvest zucchini when the fruits are 6-8 inches long and have a shiny, dark green skin. Zucchini plants also produce large yellow flowers that are edible and can be used in a range of culinary applications.
Store harvested zucchini in the refrigerator for up to 1 week. Remove any damaged or moldy fruits to prevent spoilage.
Zucchini plants can be prone to powdery mildew, a fungal disease that appears as a white powder on the leaves. To prevent this, avoid overhead watering and provide good air circulation around the plants.
Zucchini is a good source of vitamin C, potassium, and fiber. It can be used in a range of recipes, from savory dishes to baked goods, and is a popular ingredient in Mediterranean cuisine.