Definition of Zucchini

Types

• The zucchini that is considered to have the best flavor is called Costata Romanesco and was developed in Italy. It is of medium size and is grayish green in color with pale green freckles. It can be consumed raw or cooked. Another type of zucchini is the green-tinted patty pan variety, which was developed in 1914 and adds a decorative, light green hue to any dish. The golden straight-neck zucchini can grow to be 14 inches long and has a tender texture. It is consumed raw, steamed, baked and fried.

History

• The zucchini was first grown in Mexico roughly 7,000 years ago where it was a staple in the diet of indigenous people. European imperialists brought the zucchini back to their homelands where it was incorporated into many dishes by cultures such as the French, Italian and British. In North America, zucchini were popular amongst the earliest British settlements.

Nutrition Facts

• As a single vegetable, zucchini provides many nutrients when incorporated regularly in the human diet. This squash contains protein, fiber, vitamin A, C, K and B6, folate, niacin, phosphorous, thiamin, riboflavin, copper, manganese, magnesium and potassium.

Cultivation

• Zucchini grows the best during warm months. Plant in an area that receives full sunlight, in high quality soil with good drainage that eliminates standing water. Create a drainage system by building a mound of soil that is 8 inches tall. Plant zucchini seeds throughout the mound, ½ inch beneath the surface of the soil. Once seedlings appear, remove all but three from each mound. Water daily, sprinkling water around the plants without pouring it directly onto the stems. Dust fertilizer around the plants when they first display fruit.