Zucchini is a form of summer squash (Cucurbita pepo) and is a member of the Cucurbitaceae family which includes yellow, crookneck and pattypan squash.

Zucchinis are usually green in color; however, cultivars offer a range of colors from yellow to a green so dark that it almost looks black. Zucchini cultivars can even be found with skin that is striped. Generally, zucchini is cylindrical in shape, however cultivars that grow in a spherical shape can be found.

Cultivars include “Caserta” which is an average-size variety that reaches between 5 and 6 inches long. “Cocozelle” is quite long, reaching 14 to 16 inches in length. “Black Beauty” has a glossy dark green color. Most varieties average 3-4 inches in diameter, however specimens more than 20 inches in length and 10 lbs. in weight are common. The leaves of zucchini are quite large and are characterized by having light greenish-gray splotches and streaks on the leaf surface.

Zucchini is a warm season vegetable readily injured by frost and freezes. Zucchini can be grown in North Florida from February to April as well as in August and September. It should be planted in an area that gets full sun in rows that are spaced 3 feet apart and 2 feet between each plant. Hill planting is also possible. Seeds should be planted an inch to an inch and a half deep in the soil with the same distances if transplants are used. Mulching can conserve moisture in the soil and keep squash from laying in the soil. Fertilize as for other garden vegetables.

Zucchini plants have male and female flowers separated but on the same plant. Pollination by insects or by hand is necessary for fruit to set. Wrinkled and premature fruit drop is a sign of poor pollination.

Among insect pests are leaf miners, aphids, cutworms, squash vine borers, squash bugs, cucumber beetles, and fruit worms. The squash bug causes the plants to become sick by sucking up juices from the leaves, vines and sometimes the fruits, leading to wilting, fruit rot and death. Row cover, hand picking, sweeping, and other integrative pest management practices should be used to control these pests.

To protect bees and other pollinators that are important for fruit set, avoid spraying for insect pests. If insecticides are necessary, always follow the label and limit exposure to daytime pollinators by spraying in the early evening when these pollinators are less abundant.

Downy mildew, powdery mildew and mosaic virus can also take a toll on these plants. Powdery mildew causes premature loss of foliage. Initial symptoms are small white spots usually on the lower surfaces of older leaves. Spots will merge and grow. Powdery mildew is most severe under high humidity conditions. Resistant or tolerant varieties and fungicides are primarily used to manage powdery mildew.

Downy mildew appears as pale, green or yellowish areas on the upper surfaces of leaves. These spots become bright yellow as time progresses. Downy mildew is spread by spores that are disbursed between leaves or plants by the wind. If not controlled, the infection severity increases. Once downy mildew appears it is difficult to control. To prevent mildew, plant in full sun and supply adequate spacing so air can circulate. Avoid overhead watering, especially late in the day.

Mosaic virus can severely distort infected plants. It is transmitted by aphids. Management primarily relies on resistant varieties as insecticides and mineral oils are largely ineffective. Covering plants with a floating row cover can help reduce exposure.

Zucchini takes between 40 and 50 days to produce fruit ready for harvest. It is best to harvest by cutting the stem an inch or two above the fruit so that there is a bit of intact stem left. This will help your zucchini store longer. Wear gloves while harvesting as stems can have sharp spines that may irritate the skin. Frequent harvesting will keep your plants producing fruits.

Zucchini makes a quick addition to meals as it does not have to be peeled! It is full of Vitamin C, B6, A and fiber. This helps the body heal cuts and wounds along with fighting and lowering the risk of infection and controlling blood sugar levels. It also helps in lowering cholesterol, strengthens teeth and bones and guards against asthma. Zucchini is also a good source of potassium which helps in reducing bloods pressure and Vitamin A that helps in eye development and preventing age-related conditions. Zucchini is usually dark green, but can also be light green, yellow, multi-colored, or striped and a member of the melon, gourd, and cucumber family. Botanically speaking zucchini is a fruit, however we eat it as a vegetable.

You should select zucchini that is firm, slender with a bright green color and free of wrinkled skin and soft spots. For tender flesh choose zucchini that is about 6 to 8 inches long and about 2 inches in diameter with shiny, bright green skin. It should be firm and feel heavy for its size. The longer and bigger the zucchini becomes, the tougher the flesh and more seeds. This size zucchini can be shredded after you scoop out seeds and pulp with the tip of a spoon and used in zucchini bread, cake, or cookies. Avoid buying zucchini that has bruises, pitted skin, cuts, spongy textures, brown spots or soft or wrinkled ends.

STORING

PREPARING

You will need to wash zucchini just before preparation using cool water to remove any extra dirt or debris on the outside of the zucchini. Do not use soap or detergent, just cool water, and a vegetable brush. Unlike winter squash, zucchini skins/peels are tender and may be left intact to add color and nutrients. Therefore, it can be prepared with or without the skin by simply rinsing well and removing the stem end. It can be used in many dishes such as: added raw or sautéed to pasta salads, cut in slices to enjoy with your favorite dip, in lasagna, marinated and grilled or added to soups or your meatloaf, baked goods, and dessert recipe for added moistness. To freeze zucchini, refer to guidelines on the National Center for Home Food Preservation website at https://nchfp.uga.edu/

Pairing: Zucchini pairs well with lots of different items. Here are different items to consider when looking for something to pair with your zucchini.

Herbs, Spices and Nuts:  Garlic, basil, oregano, parsley, pepper, salt, thyme, cinnamon, ginger, almond, basil, cashew, coriander, sesame, pine nuts, and tarragon.

Sweet and Savory: Olive oil, vinegar, salmon, eggs, shrimp, quinoa, rice, anchovy, chicken, pecans, and chocolate.

Protein:  Bacon, eggs, crab, curry, pork, prawn, scallop, chicken, and squid.

Fruits and Vegetables:  Apples, apricots, bananas, blackberries, blueberries, Brussels sprouts, capsicum, cherries, chili, corn, cucumbers, eggplant, elderflowers, endives, guavas, kiwi, leeks, mushrooms, lemons, onions, tomatoes, sweet bell peppers, corn, nectarines, papayas, peaches, radishes, raspberries, strawberries, sweet potatoes, and turnips.

Dairy: Feta cheese, ricotta cheese, goat cheese, Parmesan cheese, and yogurt.