Zucchini is a versatile summer squash known for its mild flavor and tender texture. It has a slightly sweet taste and can be eaten raw or cooked in various dishes. Zucchini is commonly sliced or chopped and used in salads, stir-fries, pasta dishes, and as a pizza topping. It can also be grilled, roasted, or baked, and is often used to make zucchini bread and muffins.
Lack of pollinators, Powdery mildew, and downy mildew
Family
Cucurbitaceae
Companion Plants
Zucchini thrives alongside celery, onion corn, onion and peas
Pest
squash bugs, cucumber beetles, and vine borers
Watering
Water zucchini when the top inch of the soil feels dry, and ensure the soil is kept evenly moist. Avoid overwatering to prevent waterlogging and root issues.
Harvesting
To harvest zucchini wait until they are about 6 to 8 inches long and still tender. Use a sharp knife or scissors to cut the zucchini from the plant, leaving a small portion of the stem attached. Regular harvesting encourages more production, so keep an eye on your zucchini and harvest them before they become overly large and tough.
Culinary/ Uses
Zucchini, is great for sautés, grilling, noodles and bread.
