Cropedia:Zucchini

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Zucchini

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Source: http://www.flickr.com/photos/70223579@N00/3806424390/


Scientific names: Cucurbita pepo, family of Cucurbitaceae [3]

Type: Zucchini (summer) [3]


Squashes are native plants to North America, having been planted for thousands of years. Early explorers of North America then took squash back to Europe where it was cultivated. Zucchini was first produced in Italy in the 1920s, as a type of summer squash [4].

Zucchini is a subspecies of Cucurbita pepo, a long and dark green summer squash of the ground family, in great abundance in North America home gardens and supermarkets. The creeping vine has five-lobed leaves, tendrils, and large yellow flowers [5].

There are many different varieties of zucchini, but all are green and shaped like a cucumber, and not distinguishable to the average consumer [4].


Years grown at UBC Farm/LFSOG: about 10 years

  • A mixed variety of green, yellow, and romanesco is grown at the UBC Farm.


Growing conditions

Zucchini is monoecious, producing male and female flowers on the same plant. It grows easily in nearly all regions of California. It is a short-seasoned crop compared to other Cucurbit fruits (ex. Melons and cucumbers). Zucchini can withstand temperatures up to 100 degrees Fahrenheit, but doesn't grow well below 60 degrees Fahrenheit [3].

Zucchini grows on bushy, non-vining plants with large, dark green, mature leaves that have silver-grey splotches and streaks. During growing season, the ratio of male and female flowers on a plant is 3:1. Only female flowers can bear fruit, and plentiful (honey) bees are required for pollination. Zucchini is attractive to bees, butterflies and/or birds [3].

The fruit grows from the base of the female flower on a short stem, growing up to 1 inch per day [3].

  • Height: 24-36 in. (60-90 cm)
  • Spacing: 36-48 in. (90-120 cm)
  • Days to Maturity: 41 to 50 days
  • Mature Skin Color: Medium Green
  • Size: Less than 1 pound (0.5 kg)
  • Habit: Bush
  • Seed Type: Hybrid

Water regularly; do not overwater [3].

Soil pH requirements: 5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral) [3].


Seasonality

Zucchini is available in the summer, being a warm season crop.


Nutritional Information

Nutrition Facts/Valeur Nutritive
Serving Size: 131g (1 cup, chopped)
Amount Per Serving %Daily Value*
Calories 21
Total Fat 0g 0%
   Saturated Fat 0g 0%
   Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 0%
Total Carbohydrate 5g 2%
   Dietary Fiber 1.4g 6%
   Sugars 2.3g
Protein 2g
Vitamine A 1%
Vitamine C 36%
Calcium 2%
Iron 4%
* % Daily value based on a 2000 calorie diet
  • A good source of vitamin C
  • A source of manganese, potassium, and vitamin B6

Recipes

Vegetable Kabobs and Dip (makes 32 tastes at 1 stick each)

Ingredients

  • 8 raw zucchini, sliced
  • 8 raw yellow squash, sliced
  • 4 tomatoes cut into eights
  • 32 mushrooms, whole
  • 2 cups low-fat vegetable dip
  • 16 wooden kabob sticks, halved
  • Serving tray and napkins

Directions

  • Place zucchini, squash, tomatoes, and mushrooms on sticks, alternating colors.
  • Arrange on a tray and drizzle with vegetable dip. Serve with napkins.


Zucchini Ricotta Frittata from Simply Recipe


Additional usage inventory

Storage

  • Zucchini can be stored in the refrigerator or at room temperature. Do not freeze the whole zucchini because it has high water content and will turn to mush [4].

Usage

  • Raw - zucchini can be eaten raw in salad or on vegetable trays. [4]
  • Cooking - zucchini is good in stir-fry, steamed, fried or grilled. It is a good addition to a grilled meal and mixes well with other grilled vegetables. Because of its high water content, zucchini should not be overcooked as it will fall apart. Zucchini is also popular in soup. [4]
  • Baking - it is often added to bread and muffins to make a healthy treat. Like most summer squashes, zucchini does not bake well by itself. [4]
  • Freezing - Slice in 1-inch pieces, blanch for 3 minutes, place in freezer-safe containers and freeze. [4]


Academic connections

  • coming soon...


References