Delicate, tasty and healthy zucchini has become an indispensable product for everyone who leads healthy lifestyle life. Many gardeners became interested in this vegetable, and even though zucchini is very thermophilic, it is grown in areas with difficult climatic conditions. Zucchini has very few requirements - enough moisture and heat. And the yield of a small bush can exceed any expectations.
Description of zucchini
We learned about zucchini relatively recently - in the 80s. At first, this vegetable with an unusual name caused wariness, but having tasted this most delicate vegetable, gardeners quickly found the sunniest beds for it.
Zucchini is a type of zucchini. Its name, zucchini, comes from the diminutive zucca, which means pumpkin in Italian. And in the people this vegetable is called "Italian zucchini."
Thanks to the delicate taste of zucchini, it quickly won fans.
Zucchini is an annual plant. It has a compact bush, without branching. That is why zucchini is convenient to grow in small areas, as it takes up little space. The leaves are raised up, do not creep along the ground. They look decorative - a large dissected leaf blade has a wrinkled surface and is sometimes covered with a pattern in the form of a silver mesh. There is practically no pubescence on stems and petioles. The color of the leaves is green, deep and juicy. Zucchini flowers are large, bright yellow-orange in color, which attracts many pollinating insects.
Zucchini plant - a small shrub that is convenient to grow in any sunny corner of the garden
The fruit is oblong, but there are varieties with rounded shapes. The optimal size for harvesting is 10 - 15 cm, the maximum length that the zucchini reaches is 20 - 25 cm. The peel is mainly colored in dark green or rich yellow-golden colors. The surface of the fruit can be decorated with a variety of strokes, spots and stripes. The pulp is juicy, elastic, crispy, but very tender.
Zucchini fruits are very similar to zucchini, but smaller.
Zucchini is, without a doubt, a versatile vegetable. It is fried, steamed, marinated, stewed, stuffed - that is, subjected to all kinds cooking. Young fruits are eaten raw, adding to vitamin salads (you don’t even need to peel off the skin, it is so tender). Containing only 21 kcal per 100 g, zucchini is an excellent dietary product that is indispensable for people seeking to gain slender forms.
In many cuisines of the world, even Italian zucchini flowers are used as food. They are stuffed with soft cheese, minced shrimp, fried in batter.
Stuffed zucchini flowers are not even a dish, but a work of culinary art
A wonderful vegetable is also used in cosmetology. From the pulp, masks are prepared that soothe, tone, moisturize and soften the skin of the face. Moreover, in combination with various ingredients, zucchini is suitable for any skin.
Zucchini is extremely useful. In terms of chemical composition, it is close to zucchini, but unlike it, the substances contained in zucchini are more easily absorbed by our body. Everyone can eat a vegetable - both the elderly and the young.
Useful substances contained in zucchini - table
According to the mineral composition, a high content of potassium, as well as phosphorus and magnesium, should be distinguished. Among the vitamins, A and C are in the lead. In addition to them, the vegetable contains vitamin B6 and useful elements:
- iron;
- calcium;
- thiamine;
- zinc;
- sodium.
Due to the diverse content of trace elements and vitamins, zucchini is an indispensable product for improving the body, preventing, treating and improving the condition of various diseases. it healthy vegetable helps:
- activate the processes of digestion;
- improve the secretory and motor function of the intestines and stomach;
- remove toxins and excess water from the body;
- alleviate the condition with gout, nephritis, urolithiasis, chronic pyelonephritis and metabolic disorders in the body;
- improve vision and condition of teeth, hair, skin.
Vegetable is useful for people suffering from:
- hypertension;
- atherosclerosis, hepatitis;
- cholecystitis;
- cholelithiasis;
- cardiovascular diseases;
- duodenal ulcers;
- anemia.
Perhaps the only contraindication, in addition to individual intolerance, is kidney disease, in which potassium excretion from the body is impaired.
The beneficial substances contained in zucchini are absorbed very quickly and this makes the vegetable beneficial to health.
What is the difference between zucchini and zucchini
Despite the resemblance and family ties, zucchini and zucchini have many differences.
- External signs. Unlike zucchini, zucchini has a large bush and long branched shoots. The color of the zucchini is not so colorful, its peel is pale green, sometimes almost white. And the flower is smaller and more modestly colored than that of zucchini.
- Fruit. Zucchini has the same shape as zucchini, but the latter has a larger fruit size - up to 40 cm. The peel is more rigid, so it has to be removed during cooking. The flesh of zucchini is denser and coarser. Zucchini seeds are small, do not ripen for a long time, so the fruit picked on time does not need to be cleaned. In zucchini, the opposite is true - there are a lot of seeds, they are coarse and must be removed when cooking.
- Growing conditions. Zucchinis are very warm and light-loving, but zucchini can easily put up with a little shading.
- The rate of maturation and fruiting period. Zucchini ripen almost a month earlier than zucchini. But zucchini is able to bear fruit longer, for example, late varieties are harvested at the end of September.
- Storage. Zucchini is a perishable vegetable. But the zucchini, thanks to its dense skin, can be stored for a long time if all conditions are met.
- Productivity. Everyone knows that zucchini is a fruitful vegetable. But zucchini, even despite the small size of the fruit, is almost 2 times more productive.
Zucchini and zucchini - what are the similarities and differences - video
Popular varieties
The popularity of zucchini has aroused interest from breeders. Many varieties with different characteristics and colors have been born. Let's consider some of them.
Tsukesha
Approved for cultivation in the Central, Middle Volga and Far East regions. Recommended for spring film greenhouses. Fruits reach technical ripeness 51 days after seed germination. The bush has no side shoots. The main lash is short. A large dark green strongly dissected leaf has a five-lobed shape. The fruit is cylindrical, up to 40 cm long. The average weight is 890 g. The skin is thin, smooth, dark green with light green speckles. The pulp is white, juicy, has excellent tastes. Productivity is good - up to 12 kg per 1 m². Gray rot is affected to an average degree.
Zucchini Tsukesha - an early ripening popular variety
The new variety of zucchini Tsukesha is distinguished by its bushiness and this is exactly what I like. I don’t have a lot of land and every scrap is worth its weight in gold, so the appearance of this variety allows you to collect a significant area of \u200b\u200bthe garden.
Pomidorchik
http://forumsadovodov.com.ua/viewtopic.php?p=6136
Negro
In 2007, it was included in the State Register for the North Caucasus and Far East regions. The growing season is short - 43 days. The bush is compact, with small heavily dissected leaves. The surface of the plate is spotted, with slight pubescence. The fruit is of medium length, cylindrical shape with a small diameter. The skin is dark green with diffuse spotting. Weight from 400 to 900 g. Taste qualities are excellent. Productivity is good - 464 - 777 kg / ha. It has a relative resistance to low temperatures.
Zucchini Negro has excellent taste qualities
Negro is dark green, glossy, the fruit is leveled, elongated, the taste is the best of all that I have tried in appearance similar to the Aeronaut, but not so large
http://forum.prihoz.ru/viewtopic.php?t=1186&start=795
Zolotinka
In 2010, it was approved for cultivation in all regions of the country. Recommended for open ground in private farms. It starts fruiting 40-45 days after germination. The plant is medium-sized, with strongly dissected leaves of medium size. The surface of the plate is dark green, with a slight spotting. The fruit is in the form of a cylinder, with medium or strong ribbing. The skin is yellow, there are small dots. The pulp is tender, dense, slightly sweet in taste. Fruit weight from 700 g to 1 kg. Yield 5.2 kg/m².
Zucchini Zolotinka is well stored due to its dense peel
I have grown this variety several times. Yields are really good. But I can't say the same about disease resistance. Much more susceptible to rot than dark green zucchini.
http://chudo-ogorod.ru/forum/viewtopic.php?f=63&t=1927#p13234
tiger cub
Year of inclusion in the State Register 2008, approved for cultivation in all regions. Recommended for growing in private farms. From the stage of germination to fruiting, 60 - 65 days pass. The plant is a slightly branched shrub with small strongly dissected leaves. The fruit is long, curved, cylindrical. The surface is ribbed, the color is characterized by alternating dark green and light green stripes and strong diffuse spotting. The pulp is dense, tender, has a pleasant light cream color. The mass of a ripe fruit is from 720 g to 1.2 kg. Productivity is 5.7 - 7.4 kg / ha. Differs in drought resistance.
Zucchini Tiger cub - drought-resistant variety
Zucchini is just for food, like Tiger Cub and Murzilka. I plant 2 bushes in 2 leaky barrels, but 1 bush is better, as they crush each other
http://flower.wcb.ru/index.php?showtopic=14318&st=40
Skvorushka
Approved for cultivation in the Central and Volga-Vyatka region in 2009 Recommended for private farms. The period from full germination to technical maturity is 46-57 days. The plant is bushy, compact. The leaves are medium, slightly dissected. Having reached technical ripeness, the fruit acquires a curved pear shape. The surface is slightly ribbed, green, decorated with a pattern in the form of specks. Pulp of average density, gentle, with excellent taste. Fruit weight from 700 g to 1.1 kg. Productivity is higher than standard varieties - 580 - 735 kg / ha. It is drought and cold resistant.
Zucchini Skvorushka withstands cold snaps and dry periods
I sowed Skvorushka this year - some kind of horror. Not just NOT soft, but also didn’t really have time to fade, but already a wooden skin. And about 3 years ago I planted - they seemed to be softer.
MurziK
Aeronaut
The regions of admission are Central, Volga-Vyatka, North-Western, Nizhnevolzhsky, Ural, Far East, East Siberian. The year of entry into the State Register is 1987. From full shoots to the collection period, 46 days pass. Compact bush plant with a short main shoot and a few lashes. The fruit is cylindrical with a smooth dark green surface. There is a pattern in the form of small dots of light green color. The pulp is crispy, dense, juicy, tender, whitish-yellow in color. Taste qualities are noted as good. Fruit weight 1.3 kg. Yield 7 kg per 1 m². Resistance to viral diseases is strong, to powdery mildew - above average. Has excellent transportability.
Aeronaut zucchini is prized for its disease resistance
In general, I liked the Aeronaut most of all - they grew up before everyone else, very fruitful and tasty.
Tisza
http://chudo-ogorod.ru/forum/viewtopic.php?f=63&start=20&t=633
planting zucchini
Zucchini can be grown in two ways - seedling and seed. Each of them has its own characteristics.
Planting for seedlings
A tender and heat-loving crop in regions of risky farming is best grown seedling way. But it’s better not to rush with sowing seedlings, especially if you live in regions with a cold climate. As a rule, sowing is carried out in the middle or end of April, expecting that transplanting into the ground should take place in 25 to 30 days.
Zucchini seeds do not lose their ability to germinate for 10 years. But the highest quality are considered 2 - 3-year-olds.
2 - 3-year-old seeds have good germination
Seedlings on the windowsill
Before planting, treat the seeds to improve their germination. But first, go through them, separating the empty seeds. Then warm up the selected material. The easiest way is to wrap the seeds in cotton cloth and put them on the central heating battery, let them lie there for 3 days. But you can hold them for 4 - 6 hours at a temperature of 50 - 60 ° C in the oven.
In my opinion, this method is more dubious. There is a risk of simply frying them or not warming them up enough, because not everyone's oven accurately shows the right temperature.
- To disinfect the seeds, hold for half an hour in a weak solution of potassium permanganate. Then rinse.
- The next day, the seeds will spend in a solution of boric acid (0.002%). This procedure will increase germination, enhance the initial growth, increase the yield by 10 - 20%. You can buy various growth stimulants in a specialized store, they also give excellent results.
- Then hardening follows. Leave the seeds wrapped in a damp cloth at room temperature for 6 hours. Then for 1.5 days place on the bottom shelf of the refrigerator.
In order for the seeds to please with friendly shoots, they must be processed before sowing.
While the seeds are being processed, do not waste time, but prepare everything you need for sowing. Prepare the soil mixture yourself by mixing in equal proportions soddy soil, humus, coarse sand and peat with low acidity. Do not forget to disinfect the prepared composition by spilling light pink potassium permanganate. If the necessary components are not at hand, you can purchase seedling soil at a flower shop, but sand should still be added to it.
It is advisable to plant seeds in separate containers, as delicate roots can be damaged during picking. You can prepare any container you have at hand - disposable cups (but not the smallest), seedling pots, peat cups or special planting tablets, after soaking them in water.
Landing and care
- Fill the container with the prepared soil mixture. Pour abundantly and sow 1 - 2 seeds in each container. Close up to a depth of no more than 3 cm. Place the seeds flat.
- Cover the cups with a plastic bag and place in the brightest place. For normal germination, seeds need a temperature in the range of 20 - 22 ° C.
- After 5 days, the seeds will germinate. When all the seedlings come out, the bag can be removed so that the seedlings do not suffer from high humidity.
- To avoid stretching the seedlings for the first 10 days after germination, lower the temperature - during the day from 15 to 18 ° C, at night from 12 to 15 ° C. Humidity is not lower than 60%, but not higher than 80%.
- Water moderately, keeping the soil moist, but do not flood. Water only with warm water (25C°)!
- Lighting should be maximum so that the seedlings do not stretch.
Sowing seeds for seedlings - video
I grow seedlings on the south window. The Crimean sun shines brightly, so I always shade the seedlings at noon. Refracted in window glass, the rays can lead to withering of tender plants and overdrying of the soil.
During the growth of seedlings, feed it twice. The first time, when the seedlings are 8 - 10 days old, the second - after 2 weeks. As top dressing, complex fertilizers are usually used. You can prepare a solution of superphosphate - 2 g per 1 liter of water.
Seedlings in a greenhouse or under a film
If you follow all of the above rules, then in a greenhouse or under a film you can grow strong seedlings in cups. Of course, you have to tinker, especially on hot days. So that the seedlings do not rot, it will be necessary to slightly open the shelters, but do this only from the leeward side. But on the other hand, such seedlings will be more hardened than indoor ones.
Transplanting seedlings into the ground
The time of transplanting seedlings to an open bed should coincide with the weather conditions suitable for this. Tender seedlings cannot stand the cold, so the ground should be warmed up to 12 ° C at a depth of 10 cm. This weather occurs in late May - early June. Do not forget to harden home seedlings 1.5 - 2 weeks before transplanting into the ground, taking them outside and gradually increasing the time spent in the air.
If you are targeting folk omens, then the timing of planting seedlings is determined by blooming dandelions.
Zucchini beds are prepared in a special way. Choose the most illuminated area, since the plant must be provided with the maximum amount of heat and light. Thanks to this, the seedlings quickly start growing and overtake even fast-growing zucchini.
- Italian zucchini prefers loams with low or neutral acidity, the main advantage of which is fertility and good friability. Since autumn, the selected place is cleared of the remnants of vegetation. Plan the direction of the beds - from south to north. Landing pattern - 70/70 cm.
- According to the planned scheme, pits are dug 25–30 cm deep and 40/40 cm wide. Collected plant residues are placed on the bottom of the pit - weeds, tops, fallen leaves, twigs. Do not use the remains of diseased plants! Such a substrate during decomposition will not only warm the root system, but will also become an additional source of nutrients.
- In the spring, when favorable conditions are formed for transplanting seedlings into the ground, take 1 tbsp. l. double superphosphate, urea, potassium sulfate (it is possible without it), a half-liter jar of wood ash. Mix everything well with the earth and fill the pits. It turns out a small mound.
- The middle of the mound is shed with a warm solution of potassium permanganate (1.5 g per bucket of water), the earth will settle, and seedlings are planted in a creamy mass. Transplantation is carried out by transshipment, so as not to damage the fragile roots.
- After that, cover the landing with a film. But condensation often collects under the film and humidity rises. For seedlings, this is detrimental, so carry out airing regularly, lifting the film in the warm season.
Transplanting seedlings in open ground - video
I do a little easier in my opinion. To close the beds will need a lot of film. Therefore, I plant seedlings under 6-liter plastic water bottles, after cutting off their bottom. I bury each bottle in the ground while it is wet; this is very easy to do. To ventilate the seedlings, I simply remove the lid. When the young plant takes root and gets stronger, I remove the bottle.
Instead of covering material, you can use plastic bottles
In regions with severe weather conditions or in areas with heavy clay soil, zucchini is recommended to be planted in high beds. In such structures, the soil warms up faster, which means that the zucchini will feel comfortable.
Planting seeds in the ground
This method of landing is quite suitable for the southern regions and for the Middle Strip.
Before planting, seeds undergo the treatment already described above, but before planting in the ground, they need to be allowed to hatch in order to speed up the process of sprouts coming out. To do this, wrap the treated seeds in a damp cloth, preferably gauze, and leave for a couple of days at room temperature. Be sure to check that the seeds do not overgrow. It is necessary to plant in the ground as soon as a tiny green sprout appears from the seed spout. Overgrown seeds, in which the rudiments of cotyledon leaves appear, develop more weakly.
Sprouted seeds will germinate faster
Sowing seeds in an open garden begins from late May to early June, when the earth is warm enough. The landing pattern is the same.
Step by step process
- Add a handful of humus and ash to the dug hole, mix well with the ground and spill with water.
- Up to 2 seeds can be placed in one hole.
- The depth of the seed hit the soil depends on its density. In loose soil, a seed can be buried up to 5 - 6 cm. If the soil is dense, heavy, then planting is carried out at a shallower depth - up to 4 cm.
- After planting, each hole must be mulched with dry earth so that moisture evaporates more slowly.
In loose soils, you can plant a seed deeper, in dense soils - on the contrary, it is not recommended to deepen
When choosing a site for planting seedlings or seeds, do not forget about crop rotation. Good precursors are:
- cabbage;
- solanaceous;
- peas.
Zucchini Care
Italian zucchini is not too whimsical plant, but needs good moisture.
Caring for transplanted seedlings
Zucchini is a moisture-loving vegetable, so watering should be timely. Do not let the soil under the bush dry out, otherwise the zucchini will drop the ovaries. But it’s not worth flooding the ground either, roots deprived of oxygen can begin to rot.
In each region, the irrigation regime varies depending on the precipitation and the number of sunny days, but standard irrigation is carried out 1 time in 5 days. During fruiting, it increases - 1 time in 3 days. The norm of water under a bush is 10 - 12 liters.
Water only with warm water. Try not to get moisture on the leaves and ovary, so pour under the root. It is advisable to carry out the procedure early in the morning.
Water zucchini only with warm water under the root
The first feeding is carried out 2 weeks after transplantation. Complex mineral fertilizers are used, which are applied strictly under the root after preliminary moistening. Zucchini is very responsive to organic matter. A solution of mullein 1/10 or chicken manure 1/20 will come in handy during flowering. But if there is no such fertilizer, wood ash will help out. During the period of fruit formation, zucchini needs phosphorus-potassium supplements. The working solution is prepared according to the instructions.
Keep Italian zucchini beds clean. Weeding and loosening after watering are the rules of care, which should not be neglected. And don't forget about useful properties mulch. It will help maintain a normal level of moisture in the soil and protect the roots from overheating.
Zucchini loves clean beds
Caring for zucchini from seeds
When shoots appear, the strongest plant should be left in the hole. Weak should be cut or plucked. If you try to pull, do it carefully so as not to damage the roots of the remaining seedling. A month after planting the seeds, top dressing is applied to the soil - 40 g of complex mineral fertilizer dissolved in 10 liters of water. Otherwise, care is carried out in the same way as for plants grown from seedlings.
General rules of care
No matter how the zucchini is planted, there is general rules caring for him.
Harvest and storage
To appreciate the taste of zucchini, they need to be harvested on time. Fruits that have reached 10 or 15 cm in size are the most delicious. They have the most delicate flesh, and their peel is so thin that it can be eaten.
A feature of zucchini is the fact that if you do not harvest on time, new fruits will not be tied.
Usually, ripe fruits filmed every week. But in the height of summer it has to be done much more often. Cut the zucchini along with the stalk, the longer it turns out, the longer the vegetable can be stored.
Harvest zucchini on time
For storage, select only whole fruits, the peel of which does not show signs of mechanical or other damage. Early maturing varieties are usually eaten immediately. But varieties with a dense peel (Skvorushka, Zolotinka) can be stored almost all winter, laid out in one layer. The main thing is that they do not touch each other. Storage conditions:
- temperature from 3 to 10°C;
- humidity 60 - 70%;
- constant ventilation of the room.
The place of storage must be deprived of access to light. Therefore, if the fruits are in a box on the balcony, they must be covered with a thick cloth on top.
Zucchini can be stored in the refrigerator by placing them in perforated bags. So they lie for a month. Frozen vegetables are perfectly preserved. Cut into circles or cubes and packed in tight plastic bags, the fruits can lie quietly until the next harvest. And zucchini preparations - The best way diversify the winter diet.
Gourmets will appreciate the taste of canned zucchini
Diseases and pests specific to zucchini
If you correctly fulfill the conditions of planting and take into account crop rotation, then a healthy harvest is ensured. But troubles with the weather and some mistakes in care can lead to the spread of the most common diseases for zucchini. If you recognize the disease in time and urgently apply control measures, nothing terrible will happen.
To prevent diseases from disturbing zucchini beds as little as possible, be sure to take preventive measures:
- properly till the soil before planting;
- collect plant debris;
- follow the planting pattern - thickened beds are most often affected by diseases;
- observe the irrigation regime, especially with possible temperature differences;
- do not overfeed zucchini with nitrogen fertilizers.
In addition to diseases, pests can also annoy the plant. The most dangerous are scoop caterpillars, which burrow inside the stem and feed there, as a result of which the plant dies. Trouble can bring aphid colonies and sprout fly. For pest control I use Fufanon. As a preventive measure, the bushes are treated with horseradish infusion. To do this, the leaves or roots of the plant are ground in a meat grinder, the container is filled by 1/3, the rest is topped up with water. Insist hour and filter. Sprayed in the evening so as not to burn the leaves.
The scoop caterpillar is dangerous because it affects the plant from the inside
Knowing the features of growing zucchini, even a novice gardener can get a decent harvest. And given the excellent fruiting of the Italian zucchini, you can enjoy a fresh vegetable all summer long. And in the winter, prepare delicious sunsets. Some varieties, with proper storage conditions, can replenish the body's vitamin supply during the winter.
Good day! My name is Irina. I live in a wonderful place - the Crimea. By education - an educator. I love nature and animals very much. I have been fond of floriculture for a long time, and garden wisdom has just begun to master. My motto is live and learn.
Zucchini, unlike zucchini and pumpkins, is still rare in the garden plots of Russians. Meanwhile, this remarkably tasty and healthy vegetable can be a real find for the gardener and a worthy addition to the table. You just need to decide in advance on the variety (modern selection offers a very wide choice) and learn about the rules for growing crops.
What is zucchini
Zucchini (namely, “zucchini”, and not “zucchini” or “zucchini” - this is recorded in all Russian dictionaries) is often considered zucchini, but in fact it is one of the varieties of pumpkin. Actually, the very name zucchini in Italian is the plural diminutive of zucca (pumpkin). That is, zucchini is "pumpkin". Vegetable can be called one of the important components of the diet of the inhabitants of South and Central America. In Europe, it appeared after the discovery of a new continent, in early XVI century, and quickly fell in love with the inhabitants of the Mediterranean, especially the Italians. It is believed that they were the first to discover that the smaller the zucchini, the better it tastes. They started cooking this vegetable. For a long time, it was simply grown in gardens and greenhouses as an exotic crop.
Russia got acquainted with zucchini only in the 19th century. This vegetable came here in transit through Greece and Turkey. Perhaps this is precisely why it is not very popular among domestic gardeners. Meanwhile, it has a number of significant advantages over the well-known zucchini - the compactness of the bush, the absence of sprawling lashes, non-thorny leaves, a greater number of female flowers, high yields, and short fruit ripening.
Zucchini Tsukesha is one of the most popular early ripe varieties.
Video: storing zucchini Tsukesha
Ronda
Ronde is a variety of zucchini with an average ripening period (55-60 days), the main advantages of which are high yields and a long fruiting period. The vegetables themselves are nearly spherical in shape, about the size of a tennis ball or slightly larger (8–12 cm in diameter). The skin is bright green with a grayish tint, covered with a "pattern" of darker blurry stripes and spots. Small white specks also fit into the norm. The taste of marinated zucchini of this variety is especially noted. The average yield is about 12 kg/m².
Zolotinka
Zolotinka is an old variety of zucchini, known since the 80s of the XX century. The first fruits from the bush are removed 40-42 days after the emergence of seedlings. Zolotinka, which in principle is not typical for culture, has a sprawling bush, so it will need more space in the garden. The skin color of the ripe fruit varies from sunny yellow to bright orange, the flesh is slightly darker, almost terracotta. It is very dense, but juicy and crunchy, with a slight sweetish aftertaste (sugar content - 4.2–4.5%). Bright coloring is not lost during heat treatment, so homemade blanks look very unusual and festive. A mature zucchini is 12–15 cm long and weighs 700–900 g. 15–18 fruits ripen on one bush. They can be stored up to 30-45 days. If the summer is rainy, wilted flower petals must be removed from the fruit ovaries, otherwise the zucchini of this variety may rot.
Aeronaut
Aeronaut is an early ripe variety of zucchini, 40–45 days pass between emergence and harvest of the first harvest. The bushes are very compact, when planting, the gap between seeds is 40–50 cm. Ripe fruits are painted in rich green color, have an even cylindrical shape. Their length reaches 15–17 cm, weight - 1–1.2 kg. The skin is very thin and smooth. The presentable appearance is preserved even after long transportation. A significant advantage of the variety is resistance to powdery mildew. The average yield is 7–8 kg / m². These zucchini are relatively unpretentious, successfully adapting to a wide range of climatic and weather conditions.
Zucchini Aeronaut is unpretentious and resistant to powdery mildew
Zebra
Zebra is a zucchini variety characterized by a short fruit ripening period (35–40 days after germination) and high productivity. Their skin is salad-colored, covered with longitudinal dark green stripes - hence the name. The flesh is creamy yellow, sweetish. The shape is an even cylinder with slightly pronounced ribs. About 15 kg of fruits are harvested from one bush, in years that are especially successful in terms of weather in summer and with proper care - up to 20 kg. Average length vegetables - 18–20 cm, weight - 0.8–1 kg. To undeniable merits varieties include transportability, versatility of purpose and the almost complete absence of seeds. There are also disadvantages - the almost complete lack of resistance to rot, powdery mildew, viral diseases typical of the culture.
Negro
Negro is another popular variety of early ripening (vegetation period - 40–43 days) zucchini. The bushes are compact, there are few leaves. Fruit ripening is friendly. Ripe zucchini reach 12-15 cm in length. Their skin is very thin, but they tolerate transportation surprisingly well. It is painted in a dark green color, which from a distance is easily mistaken for black. The flesh is white or with a slight greenish tint. The plant adapts well to different weather conditions, without much harm it can survive a short sharp drop in temperature. The Negro very rarely suffers from root rot and powdery mildew.
Zucchini Negro owes its name to the dark, almost black skin
Black handsome
Black handsome - a variety of medium ripening (vegetation period 50–55 days). The bushes are compact, the fruits are cylindrical, dark green in color, at the base with a silvery tint. One bush gives more than 10 kg of fruits weighing 0.8–1.5 kg each per season. The pulp is firm and juicy. The advantage of the variety is resistance to phytoinfections.
Fruits of zucchini Black handsome dark green color with tender juicy pulp
tiger cub
Tiger cub is a variety of early ripening zucchini, the fruiting period of which stretches for two months or even a little more. It is distinguished by high yields and a long (up to one and a half months) shelf life of fruits, and in the process, the taste of creamy pulp only improves, and its density and juiciness do not suffer in any way. The name of the variety is due to the unusual color of the skin - clear longitudinal light and dark green stripes alternate on it. The plant is compact and tolerates drought well. The average yield is 6–8 kg / m².
Jade F1
Jade F1 is one of the most productive hybrids of medium ripening zucchini (vegetation period - 52–60 days). It appeared on the market a little over 10 years ago. If the summer is warm and sunny, 20-25 fruits (15-20 kg / m²) are removed from one bush. The average weight of each is 750–1100 g. It owes its name to the bright even color of the skin. Only occasionally on it there are vague spots a little lighter. The pulp is creamy, fibrous, but juicy. The variety adapts well in cold regions with short rainy summers, although, of course, there is no need to wait for the maximum possible yields. The plant is extremely rarely affected by diseases typical of the culture and never by powdery mildew.
Kuand
Kuand is a zucchini variety that stands out primarily for its yield. 22–25 kg of fruits are removed from 1 m². The growing season is 55–60 days. The fruits are cylindrical, slightly thinning at the stem. The skin is thin, salad-colored, with blurry intermittent light stripes. The average weight of the fruit is about 1 kg, the length is 20–28 cm. Plants almost do not react to sharp, short-term drops in temperature. The variety is not affected by gray rot and powdery mildew.
Zucchini Kuand - one of the highest yielding varieties
Pharaoh
Pharaoh is a variety of zucchini, the main advantages of which are precocity and cold resistance. In Russia, it can be grown in the Urals, Siberia, Far East. From the moment of emergence of seedlings to the first fruiting, 38–43 days pass. Unripe fruits have a dark green skin, while ripe ones are almost black. The average weight is 0.7–0.8 kg. Productivity - more than 10 kg from one plant. The bush is compact, at the same time 4-7 fruits are formed on it. If you create suitable conditions for vegetables, they will last until next spring.
Zucchini Pharaoh is cold-resistant, it can be grown almost throughout Russia
Diamond F1
Diamant F1 is a German zucchini hybrid. This is one of the most early varieties, the growing season stretches for 38-40 days. The fruits are smooth, leveled, cylindrical in shape. The average length is 17–20 cm. The pulp is snow-white, dense and juicy, the taste does not change even when long-term storage. The skin is very thin. Resistance to the vast majority of fungal infections is genetically determined. Fruiting lasts 5-6 weeks. From one bush during this time, 18–25 fruits are removed. The average weight of each is 600–800 g.
Salvador F1
Salvador F1 is one of the best achievements of Russian breeders. Its undoubted advantages are precocity (35-38 days pass from germination to the first harvest), a long fruiting period, resistance to powdery mildew, transportability and the possibility of long-term (3-4 months) storage. The plant has the appearance of a compact bush. Cylinder-shaped fruits with dark green glossy skin. The approximate weight of each is 500–900 g, the length is 15–17 cm. But if the summer is hot and dry, zucchini can stretch out while becoming thinner. There are practically no seeds.
Zucchini Salvador F1 - the achievement of Russian breeders
Oilman's breakfast
Oilman's breakfast - zucchini variety early term maturation. The growing season is 40–45 days. Bushes are compact, open. The fruits are removed when they reach a length of 20–22 cm. The skin is rich green, thin, but very durable. The flesh is pale green, tender, literally melts in your mouth. The undoubted advantages of the variety include keeping quality and transportability.
Zucchini Oilman's breakfast is valued for its keeping quality and transportability
small zucchini
All zucchini compared to zucchini are small in size, but among them there are those that stand out noticeably even against the background of "relatives":
- Milanese dark green, aka dwarf zucchini. The average length of a mature fruit in the form of a cylinder is 10–12 cm. There are slightly pronounced ribs on the surface. The bush is quite spreading. The skin of the fruit is a rich bright green color.
- Banana. From a distance, the zucchini fruits of this variety really look like bananas, and not ordinary ones, but miniature ones. The average length is 12–15 cm, the skin is bright yellow, the flesh is the same color, but lighter, very juicy and tasty. If you create the right conditions for them, zucchini will keep for 7-8 weeks. The variety is resistant to most infections caused by pathogenic fungi.
- Starling. The variety is distinguished by friendly fruiting and good resistance to most diseases typical of the culture, cold resistance. The average length of zucchini is 8–12 cm, weight is 250–300 g. The peel is a very interesting bluish-gray hue.
Photo gallery: varieties of small zucchini
Zucchini Milanese dark green is almost officially called "dwarf" Zucchini Banana is somewhat smaller than this fruit, but otherwise very similar 
Zucchini Skvorushka stands out with an unusual shade of skin
How to grow zucchini in the garden
To grow zucchini on garden plot, there is nothing complicated. The main thing is to remember that this is a southern plant, and, accordingly, thermophilic. Gardeners living in temperate regions need to choose cold-resistant varieties.
Landing procedure and preparation for it
Zucchini is planted with seeds or seedlings. Seedlings appear quickly, so in the first case, the growing season is extended by only 5-7 days.
For the beds choose a warm place, well lit by the sun. It is advisable to raise it at least 25–30 cm. Another suitable place for zucchini is a pile of compost or humus, sprinkled on top with a mixture of ordinary earth and coarse river sand (a layer 3–5 cm thick).
The soil should be fairly loose, light. The best option is a sandy or loamy substrate. The pH is neutral or slightly alkaline. If this is not the case, dolomite flour, crushed into powder, is added to the bed when digging. eggshell, fluff lime, sifted wood ash. Nitrogen (25–30 g/m²), phosphorus (20–25 g/m²) and potash (10–55 g/m²) fertilizers are also required to be added. The easiest option is urea, superphosphate and potassium sulfate. An alternative is rotted manure (10-15 l / m²) and wood ash (half-liter jar). Then the bed is shed with boiling water or a bright pink solution of potassium permanganate, covered with something waterproof and left until spring.
Bad predecessors for zucchini are any plants of the gourd family. They suffer from the same diseases and pests. Fungal spores, viruses, bacteria, eggs and larvae gradually accumulate in the soil. It is better to choose a site where any cabbage, legumes or nightshade (tomatoes, potatoes, peppers, eggplants) grew before. It is also very dangerous for them to be close to any pumpkins, especially decorative ones - pollination is possible.
Zucchini seeds are planted when the soil at a depth of about 10 cm warms up to 12-15ºС, and the probability of return frosts is minimal. A reliable sign is the beginning of flowering dandelions. Initially, the seeds are kept for 1.5–2 days in gauze moistened with a solution of any biostimulator (Ideal, Rostock, potassium humate). If you wrap them in a denser fabric, the roots that appear will grow into it and will inevitably break when unfolded. Some gardeners also recommend hardening them by keeping them in the refrigerator for two days, and then for a week on a windowsill well-lit by the sun.
Seeds are planted in the ground two by two, deepening by 4–6 cm, no more. The substrate removed from the hole is preferably mixed with humus and wood ash. The norm is two plants per 1 m². So that the soil on the surface of the hole does not harden, it is mulched with peat chips or humus. When planting two seeds in a hole, one of the sprouts must be pulled out or dug up for transplantation.
If the temperature outside is kept at 20–25ºС, seedlings appear in 4–7 days. It is important to keep the soil slightly moist all this time, without turning the bed into a swamp.
Seeds for seedlings are planted in mid-April. After about a month, the bushes are transferred to open ground or a greenhouse. During this time, they are fed twice with any complex fertilizer. When planting between bushes, 60–70 cm are left, between rows - 80–90 cm.
Important nuances of caring for zucchini
Zucchini blooms and sets fruits only at a temperature of 25ºС. In the future, they can develop in cooler weather - 22–23ºС. This culture will not tolerate even minimal negative temperatures, it does not bear fruit well in cramped conditions, with “crowded” plantings. Most varieties equally suffer from drought and excessive watering. Water deficiency often leads to a noticeable bitter taste. However, you can get rid of it by holding the fruits for 2-3 hours in salt water (2-3 tablespoons per liter).
Correct watering is critical for zucchini, especially during flowering and the formation of fruit ovaries. At the same time, it is impossible for drops of water to fall on leaves, petals and future fruits. The plant may become sick. Even a short-term drought provokes the fall of the ovaries.
During the growing season, zucchini is fed twice with nitrogen-containing fertilizers, mineral or organic. The first time - when the first pair of leaves appears, the second - after 15–20 days. You can use an infusion of fresh cow dung or bird droppings, ammonium nitrate, ammonium sulfate, urea. When fruiting begins, any chemicals are excluded. Plants are watered weekly with infusion of wood ash - this is a natural source of potassium and phosphorus. The norm per bush is 1.5–2 liters.
Video: growing zucchini in the garden
Harvesting
You can not let the zucchini outgrow, the pulp becomes cottony and almost tasteless. They need to be collected at least once every 3-4 days. This stimulates the formation of new fruit ovaries. At the same time, the stalk is carefully cut with a sharp disinfected knife, the fruits are not torn off or unscrewed.
Zucchini 12–15 cm long and weighing 150–200 g are best suited for fresh consumption. For stuffing, preparing baby puree, other dishes and home canning - 20–25 cm. They have already gained weight, but the seeds did not have time form to the end.
The yield of zucchini is higher than that of ordinary zucchini
Very often lately one has heard about such a vegetable as zucchini. Today we will figure out what kind of vegetable, whether it can be grown at home, what kind of care it needs and how it is used in cooking.
What it is?
Zucchini is a product popular in the West. Refers to squash varieties, a variety of Pumpkin. It is oblong in shape and green in color. One of the obvious advantages that is worth noting is that the vegetable ripens within 3-7 days after flowering and is already ready for use. There are only 16 kcal per 100 grams of this product.
In terms of taste, young zucchini will be the best. Due to the fact that they are quickly digested, they are even added to the menu for children and people who are on a diet, recover from illness and go to recovery. The vegetable is also suitable for those who have any digestive problems. And, of course, as mentioned above, zucchini is often used by people who are on diets and want to lose weight, and all because the product is easily digestible and low in calories. The optimal size of the fruit reaches 15 cm, it can be consumed both raw and cooked according to any favorite recipe: fry, stew, use in salads. The vegetable goes well with various herbs and seasonings.
The vegetable also found application in cosmetics. Its seeds are added to creams to regulate the work sebaceous glands. If you wish, you can grow a plant right at home, just remember that it loves warmth and even a positive temperature of up to +2 degrees is considered frost for the plant and can lead to death. The main recommendations include storage at room temperature and washing the product only before eating.
How is it different from zucchini?
Zucchini is a vegetable that is not easy to confuse with zucchini, because outwardly they do not look very similar. The taste, storage conditions, care and principles of their growth are also completely different.
You can find the difference between these two vegetables by the following features:
- Zucchinis ripen much faster than zucchini. Already for 4-7 days you can collect ripe fruits. During this period, zucchini has a thin skin and excellent taste.
- Even a novice can tell the two vegetables apart by color. Zucchini has a dark green color, and there are many variations of it. In zucchini, on the contrary, the color is rarely green, more often there are variations of yellow and white.
A noticeable difference can be seen based on the size of the vegetable. Zucchini grow small and do not exceed 25 cm in length, which cannot be said about zucchini. You can grow a large squash, but in doing so, you will lose other ovaries that will appear on the bush.
As for the seeds, compared to squash, zucchini seeds will be difficult to see, as they are so small that it is difficult to see them in the pulp.
as mentioned earlier, zucchini ripens faster than zucchini, but care must be taken with them, because the vegetable requires a lot of heat and sunlight.
Zucchinis grow in the form of bushes and will not take up much space in your garden, and the zucchini, in turn, shoots out and they diverge in different directions.
In terms of storage, zucchini can be stored at home at room temperature for only 4-5 days, while zucchini can last quite a long time.
Zucchini also wins in taste, as it has a delicate, slightly sweet taste and a decent aroma. And the pulp of zucchini is quite rough and therefore it is better to eat it only in processed form.
Having understood what kind of vegetable disappeared under the interesting name of zucchini, it is worth talking about which varieties are the most popular today.
Popular varieties
There are varieties of zucchini such as "Tsukesha", "Diamond", "Yellow-fruited", "Zebra", "Jade", "Starling", "Pharaoh", "Banana", "Ronde", "Gold", "Black Handsome" , "Negro", "Tiger". Let's talk about the most popular next.
Let's start with the variety that got its name from the color: skin "Yellow-fruited" When ripe, the vegetable has a dark yellow color. The variety has a high yield and does not require special care. You can get a good harvest already after 40 days after planting the seeds, of course, observing comfortable conditions for its growth. Inside the fruit of a dense structure, juicy and has a light yellow color. Keeps a worthy trade dress at movement and long storage. Gardeners advise planting it in the ground in late May and early June. There is a fruit worth carefully, since people who suffer from kidney disease can earn a disease such as hyperkalemia when it is abused ( elevated level potassium in the blood), which can be life-threatening.
If you don't have any health problems and just want to lose weight excess weight or switch to proper nutrition, then use zucchini as the basis for dishes, and you will get the most necessary trace elements for your body.
The next variety of zucchini worth talking about is "Negro". Like the previous variety, it ripens quite quickly - for only 43 days. The bushes look compact, and the color of the zucchini becomes dark green, which is why the variety got its name. The pulp inside is also dense, quite tender and light in taste. The vegetable is suitable for transportation, despite the fact that it has a fairly soft outer crust.
As for such species as bush varieties, this is an excellent option for growing zucchini in open ground. Despite the fact that the bush looks compact, its leaves grow quite widely. Therefore, it is not recommended to plant such species close, their roots do not go deep into the ground, but try to take a place under the foliage. If you leave not enough space, then the zucchini will start to fight for a “place in the sun”, and not only will they lack nutrients, the vegetable will simply slowly begin to die.
Benefit
As for the composition of the vegetable, both zucchini and zucchini are almost identical in terms of the content of nutrients, only the former are absorbed much easier and faster. Zucchini consists of fats, carbohydrates, proteins, as well as acids, albeit in small quantities. Among the mineral components in the composition, you can find a lot of calcium, as well as sodium, magnesium and iron.
After eating such a vegetable, you will be able to notice how digestion has improved, thanks to which the metabolism will speed up, which will help you get rid of extra pounds faster. Another secret of zucchini is that the smaller it is, the less time you spend on cooking it. The vegetable is good in any form and with any side dish that you prefer. Cooking it for a long time is not worth it, as it can simply boil soft and become tasteless.
Calorie content and nutritional value
Now let's move on to the question that worries many of the fair sex - this is the calorie content and nutritional value of this product. To a greater extent, the product consists of water - 92.7%. Proteins are contained per 100 g of product 2.7 g, fiber and carbohydrates - 1.1-2 g.
In terms of vitamins, here you can find vitamins A, B1, B2, B5 and, as mentioned earlier, magnesium, calcium, iron and potassium.
If you eat 100 g of zucchini, then the body will receive only 21 kcal.
Harm
Like any product, zucchini has not only good qualities, but bad ones are also present.
The product can negatively affect those people who have diseases associated with gallbladder or kidneys. Zucchini contains a large number of oxalate, it is he who can provoke the development of urolithiasis. If you know that your calcium output is impaired, you should also give up this vegetable. In addition, teeth can also suffer, since zucchini contains seeds that are harmful to them, so tooth enamel can be at risk.
Can you eat it raw?
Zucchini belong to the genus Zucchini, but differ from them in that they can be safely eaten raw. However, you should be careful, since not all types of this vegetable are beneficial for our body. Zucchini is a species that is able to defend itself against the effects of environment through the release of toxic substances on the surface of its peel. For example, cucurbitacin can cause a complex food poisoning which can even lead to death. Therefore, if you grow zucchini in your garden, do not plant them next to other vegetable and berry crops, as the poison can spread to them.
On the appearance it is extremely difficult to determine whether a vegetable is poisonous or not, but as for palatability, then in the affected fruits it will be so bitter that you won’t even be able to swallow it, and, sadly, this dose is already enough to damage the body. But, fortunately, it is almost impossible to get poisoned from zucchini grown on your own plot or bought in a store, only those products that have been on the bush for a long time and are simply overripe are dangerous. It is in them that a toxic substance can be produced.
cultivation
Many people deny themselves the purchase of certain fruits or vegetables in the market. After all, no one knows how these plants were fed and protected at the stage of their maturation. It is much safer to grow food on your own plot with your own hands. If you are going to start growing a vegetable such as zucchini, then it is worth remembering that there are two ways to plant it - seedling and seed.
So, the first way is seedlings. Zucchini is a thermophilic plant, so if you live in a fairly cool climate, it is better to refrain from planting seedlings in open ground. A favorable period for planting seeds will be April, more precisely, the end of the month, however, the seedlings should be planted in the ground after 25-30 days.
This option is suitable for those who have their own plot and the ability to grow more than one bush. If you want to grow zucchini on the windowsill, then here is a slightly different principle. Before planting plants, it is necessary to sort out all the seeds, discard the empty ones and dry well suitable for planting. This can be done either on a battery, wrapping the seeds in paper, or for 4 hours in the oven at a temperature of 50-60 degrees. After such drying, it is worth doing a number of procedures.
The first step is to wash the seeds. This can be done with a very weak solution of potassium permanganate. Helps increase germination and yield boric acid at a concentration of 0.002%. If you do not want to prepare such a solution, there are special stimulants on sale that provoke the rapid growth of the plant.
Next, the seeds begin a period of so-called hardening. To do this, place the seeds in a damp cloth and leave at an average room temperature for 6 hours, after this time, move the package to the refrigerator for a day on the lower shelf.
While the planting material is going through the hardening stage, it is necessary to prepare the soil. To do this, mix turfy soil, humus, coarse sand and peat in equal proportions. If you do not have such components, then you can purchase soil for seedlings in the store, but sand will still need to be added to it.
The container in which you will grow the seeds can be completely different, ranging from a plastic cup to special tablets that must first be soaked in water. Now consider the principle of planting seeds in the soil step by step.
First of all, collect the soil in the container prepared for seedlings, make a small depression for the seeds and water the soil well. It is worth spreading 1-2 seeds in each hole, after which you need to cover the container with a plastic bag and put it on sunlight. The approximate temperature should vary in the range of 20-22 degrees Celsius. When the seeds begin to germinate, the bag can be removed.
If you live in a region where there are rather difficult weather conditions or clay soil, then it is better to plant zucchini on high beds. So your vegetables can warm up well for fast and comfortable growth. When choosing a site where zucchini will grow, you should give preference to where cabbage or peas used to grow.
Care
One of the basic rules for growing zucchini, which is worth remembering, is the constant monitoring of soil moisture levels. The vegetable will bloom well in the presence of a pollinator - a bee or a bumblebee. To attract it, prepare a honey-based solution and spray the future crop in the morning. To do this, take 1 tsp. honey and stir in 1 cup of water. If you do not do this, then there will be no pollination, which will cause the plant to start to hurt, turn yellow and eventually dry out. It happens that there are no insects, for example, when grown on a windowsill, then you can pollinate the flowers yourself. To do this, you will need to take a male flower and gently lean it against the female ones. This action will allow the pollen to move and fertilize the pistil.
When the zucchini begins the growing season, the bush may become overgrown with leaves that will interfere with the airing of the fruits and their further pollination. This happens even though the vegetable itself looks quite compact. To get rid of excess greens, cut 2-3 leaves. So the plant will begin to grow and develop better. If you suddenly notice that the growing fruits have begun to touch the ground, then place a plank or plywood under them, in which case your crop will not start to mold and rot.
As for harvesting and directly storing the crop, in order to enjoy a good and high-quality crop, it must be harvested on time. When the fruits reach a size of 10-15 cm, they can be safely harvested, it is at this stage of growth that the fruits are most delicious. The skin of zucchini is so thin that you can safely eat it, the flesh is also very soft. If you harvest on time, you will create an opportunity for new ovaries to appear and re-harvest, especially since you can harvest vegetables almost every week in summer.
Fruits harvested with a thin peel can be eaten immediately, which cannot be said about zucchini. They have a slightly thicker skin and can be stored for quite a long time. During storage, it is worth adhering to a temperature of 3 to 10 degrees above zero, humidity of at least 60%, but not more than 70%. Constantly ventilate the room where vegetables are stored. In this case, it is better to cover the fruits with a cloth so that the light does not fall on them. When storing zucchini in the refrigerator, put them in a bag. In this form, they can be stored for about a month. Best of all, the properties of a vegetable are preserved in a frozen form. You can pre-cut it the way you like and fold it in this form in the freezer.
Use in cooking
As mentioned earlier, it is better to eat young fruits and an early harvest. You can do whatever your heart desires with them: bake, fry, boil, just pickle or preserve. Soup, mashed potatoes, stews, or even smoothies and zucchini jam are a great solution. For the winter, you can even cook caviar. Exists squash caviar, the same can be made from zucchini, it will be a good option as a snack. If your diet contains a fairly heavy protein food, then a side dish of zucchini will be a great addition to such a dinner or lunch. In this case, you can add baked zucchini to the main dish and lightly sprinkle them with cheese on top, this will make them even juicier.
You can also pickle this vegetable. The taste of the dish will be delicious, because the zucchini itself is sweetish, and the marinade can be made sourer.
Gourmets will love the zucchini dish, which will be stuffed with meat and garnished with rice. The combination is simply amazing. In this case, the zucchini is cut into thin layers, after which the minced meat is wrapped in them like a roll.
Mediterranean cuisine is simply impossible to imagine without such a vegetable as zucchini. But before sending the product to the pan, the Italians make a marinade from lime juice and olive oil. The combination of these components helps to feel the whole range of flavors of this pickled vegetable.
Zucchini can also be eaten raw. To do this, simply salt them, add pepper or sauce to taste. Also, zucchini is often added to summer salads, as it perfectly complements the first summer vegetables - cucumbers, radishes, cherry tomatoes.
If you subject the vegetable to heat treatment, it will not take much time. For example, in order to boil zucchini, just one minute is enough. The peel is also a controversial issue. Someone prefers to eat zucchini with her, and someone cleans the vegetable before cooking.
Try making battered zucchini using herbs, parmesan cheese and butter. Even on holiday table a dish of these components will look very dignified and will be an excellent light snack for the main holiday menu. You can also use a recipe such as zucchini rolls with the addition of soft cheese and herbs. Such an appetizer will definitely not leave guests indifferent.
Excellent product is also suitable for those who play sports and adhere to the rules proper nutrition. After all, there are only 16 kcal per 100 grams. However, those people who suffer from kidney disease should be careful when eating this vegetable, as zucchini is mostly water.
What is the difference between regular zucchini and zucchini, see the video below.
Zucchini is a permanent resident of amateur gardens. This culture successfully combines precocity, productivity and unpretentiousness in care.
Zucchini is no less favored by Russian vegetable growers, which, from a botanical point of view, is the same kind of hard-skinned pumpkin (Cucurbita pepo) as zucchini.
On thematic forums, I often come across the question: what is the difference between zucchini and zucchini? And are there any fundamental differences? Let's figure it out.
From a biological and philological point of view, zucchini and zucchini are one and the same. If the name of the zucchini comes from the Ukrainian or Turkic word "tavern", then the etymology of the word zucchini goes back to the Italian term "zucca".
In this way, zucchini is just a type of zucchini bred by Italian breeders.
Russian vegetable growers got acquainted with zucchini relatively recently. It was brought to us from Italy in the 80s of the twentieth century.
This pumpkin culture quickly won a place on summer cottages, while pushing the usual zucchini. Such success is quite understandable and justified: zucchini fruits are distinguished by more tender pulp and better. And in terms of yield, this plant is in no way inferior to zucchini.
Let's take a closer look at how zucchini and zucchini differ:
- The pulp of zucchini has a more subtle, pleasantly unobtrusive taste, so greens are often used raw in a variety of salads.
- The seeds of this culture remain in their infancy for a long time, therefore, in young fruits, the inner part does not fall out during cooking.
- The skin of zucchini retains its softness longer, so it is sometimes not cut off before cooking.
- Zucchinis ripen noticeably faster than regular zucchini.
- Zucchini is 2-4 times more productive than zucchini with white fruits.
- The fruits of this culture are distinguished by the best keeping quality.
- Zucchini bushes are more compact and take up less space in the garden.
- This pumpkin plant is less likely to be affected by diseases.
- The zucchini plant is easy to recognize in the garden with zucchini in a row characteristic features. For example, in zucchini, the leaf is more carved and usually covered with silvery-grayish spots. These spots help the plant cool off in the heat of summer.
In Russia, about 30 varieties and hybrids of zucchini have been bred, and only 10 varieties and hybrids of zucchini. Of the zucchini, the following varieties and hybrids are most popular: Zebra, Aeronaft, Tsukesha, Kuand, Pharaoh, Zheltoplodny and Helena.
Our family has long switched to growing zucchini, because of the obvious benefits of this type of zucchini described above.
Every year we also plant a couple of squash bushes. It’s very obtained from miniature squash!
Probably, many are interested in: “What is the difference between zucchini and?”. And some may answer that nothing, because zucchini is just a variety of zucchini. But we know that there are certain differences between these vegetables, and we want you to know this too.
general characteristics
Zucchini is a precocious member of the pumpkin family, which is the closest relative of zucchini. By the way, the name of this fruit comes from the Italian "zucca", meaning "". Zucchini differ from other members of the genus in its very tender green or yellowish skin and juicy, crispy white flesh. The main difference between zucchini and zucchini is faster ripening (vegetables can be harvested 4-7 days after the appearance of the ovary). There is also a noticeable difference in the size of both fruits: zucchini is usually larger, and the ideal size for zucchini is 15 cm. Another advantage of zucchini: despite the fact that chemical composition all types of zucchini are very similar, this variety is absorbed by the body much easier.
It is believed that the first zucchini appeared in South America 10 thousand years ago. But in those ancient times, wild zucchini was significantly different from those that we are used to eating today. South American tribes used these ancient squashes primarily for their seeds, as their flesh was quite bitter.
In the 16th century, zucchini, thanks to the conquistadors, crossed the ocean and ended up in Europe. Researchers suggest that it was the Italians who were the first to “domesticate” this green overseas guest and learned how to cook the most incredible delicacies from it. And in the 18th century, young zucchini began to be consumed with might and main in Europe. And since the vegetable came to Russia from Italy, there is nothing strange that for many years it was called the Italian zucchini here.
Today, this vegetable is an indispensable ingredient in low-calorie diets, as it has a very low glycemic index. Due to their high content, zucchini contains practically no calories, but they are a good source of some minerals and vitamins. This product is also loved by cooks. Zucchini lends itself well to almost any cooking method.
Nutritional characteristics
Thanks to its rich nutritional profile, this variety of zucchini is very beneficial for humans and has many health benefits. Zucchini is one of the lowest calorie vegetables. 100 g contains no more than 17 kcal and none at all or. But this vegetable is an excellent source of fiber.
It is important to say that this variety of zucchini is an excellent source of antioxidant substances, such as vitamin C. It protects human cells from free radicals that oxidize DNA, causing mutations in the body. Sufficient intake of this vitamin helps maintain cell health nervous system promotes proper metabolism, strengthens the immune system. 100 g of fresh vegetables contain almost 20 mg of vitamin C, which is about a quarter of the daily requirement.
Zeaxanthin and lutein are two phytonutrients from the carotenoid family (beta-carotene is a source of vitamin A). And these substances are found in sufficient quantities in zucchini. The benefit of these components is that they are indispensable for eye health. Consumption of these substances will protect against diseases that cause blindness, as well as significantly reduce the risk of developing age-related macular degeneration. 100 g of vegetable contains almost half of the recommended daily portion of these substances.
The chemical “cut” of zucchini is a combination of many minerals, one of which is manganese. The importance of this fact is that manganese is also needed by the body to protect against free radicals. In addition, this mineral promotes healthy bone development, it allows the body to produce collagen, which is necessary for effective wound healing and maintaining healthy skin, cartilage, connective tissue. Due to the presence of potassium, the vegetable is good for the heart and maintaining healthy blood pressure. In addition, the vegetable contains iron, phosphorus, zinc and some other minerals, as well as a considerable amount folic acid and others, A, E and K.
| 17 kcal | |
| 1.21 g | |
| 0.32 g | |
| 3.11 g | |
| 1 g | |
| 25 mcg | |
| 17.9 mg | |
| 0.12 mg | |
| 4.3 mcg | |
| 0.04 mg | |
| 0.09 mg | |
| 0.45 mg | |
| 0.2 mg | |
| 0.16 mg | |
| 24 mcg | |
| 261 mg | |
| 8 mg | |
| 0.37 mg | |
| 16 mg | |
| 18 mg | |
| 0.18 mg | |
| 38 mg | |
| 0.32 mg | |
| 0.2 µg |
Benefits for the body
There is a lot to be said about the benefits of zucchini. This vegetable is useful for weight loss and strengthening the heart, it regulates cholesterol and prevents diseases of the genitourinary system, has anti-inflammatory properties and protects against diabetes.
Favorite vegetable for the heart
This variety of zucchini is high in potassium, which helps keep blood pressure at a healthy level. In addition, zucchini is a source of folic acid, which is necessary to prevent heart attacks and strokes. A significant amount of magnesium also allows you to maintain normal blood pressure, but, in addition, prevents arrhythmia and tachycardia. In addition, zucchini contains quite a lot of the very useful polysaccharide that is part of and. This substance is also very useful for the cardiovascular system, as it lowers cholesterol in the bloodstream, has a beneficial effect on the arteries and reduces the risk of developing disease-causing inflammation.
Improves digestion
Zucchini and other types of zucchini are recommended to be included in the diet of people suffering from devirticulitis and other intestinal diseases. Studies show that this vegetable prevents inflammation in the organs of the gastrointestinal tract. Fiber-rich zucchini is useful for treating constipation and diarrhea.
Prevents gout
Gout occurs due to excess uric acid in the body and is manifested by inflammation of the joints. Zucchini is a source of anti-inflammatory carotenoids and beneficial fatty acids that help the body counteract the effects of uric acid. This vegetable reduces the overall acidity of the body, which is also an important factor in alleviating the condition in case of illness. In addition, we should not forget about the antioxidant vitamins contained in this variety of zucchini, which help the body fight against various diseases, including gout, osteoarthritis and rheumatoid arthritis.
Benefits for the eyes
The fact that zucchini contains substances from the group of carotenoids, which are extremely beneficial for vision, we have already said. But the benefits to the eyes don't end there. Slices of a fresh vegetable can get rid of puffy eyes and bags under them.
The choice of losing weight
This one is incredible low-calorie product- the best thing you can advise people on a diet. Despite the fact that zucchini contains almost no calories, they give satiety for a long time (due to the presence of fiber). In addition, the vegetable is almost 95 percent water, which is also important during a diet.
Protects against free radicals
In 2006, researchers studied how marrow seeds affect the immune system. Scientists' guesses were confirmed: zucchini seeds reduce the harmful effects of free radicals and prevent oxidative processes in the body. Scientists attribute this ability to a special type of protein found in the vegetable. And since similar proteins have been found in zucchini, the researchers have reason to believe that this variety of zucchini is also able to protect against free radicals.
Helpful for people with diabetes
All varieties of zucchini, as low calorie, low glycemic foods, are an excellent choice for people with diabetes. In addition, zucchini, according to researchers, are useful for preventing the development of diabetes. The pectin contained in the product has the ability to control blood sugar levels.
Zucchini is also beneficial in the early stages of type 2 diabetes, as it helps prevent spikes in blood levels known as hyper- and hypoglycemia.
Improves thyroid and adrenal function
In 2008, researchers from India determined that the peel of various types of squash, including zucchini, contains a high concentration of polyphenols and ascorbic acid. Then the researchers conducted another experiment, as a result of which they determined that this part of the vegetables has a positive effect on the work of the adrenal glands, the thyroid gland, and also regulates the production of insulin. And although scientists have carried out this experiment so far only on rats, they assume that a similar result will be obtained with the participation of people.
Use in traditional medicine
One of the main advantages of this vegetable is that it does not cause allergies. Therefore, it is considered useful even for the smallest children and those prone to food allergies. But the benefits for allergy sufferers don't end there. A decoction of the flowers of the plant is recommended by herbalists as a remedy for allergies.
For anemia and problems with the heart or blood vessels, traditional healers advised drinking freshly squeezed zucchini juice. But no more than 100-150 ml per day (for the first time, the portion may be even smaller), as large portions can cause indigestion. It is useful to use this vegetable as a natural medicine for men. In particular, those who are diagnosed with diseases of the prostate gland.
Raw zucchini seeds are used as an antihelminthic, and an alcoholic tincture of them is useful for calming nerves and relieving tension.
Possible dangerous properties
Zucchini is a very healthy dietary product, but it can still be harmful for some people. This type of zucchini should not be abused by people with an excess of potassium in the body or calcium deficiency (some substances contained in the vegetable impair the absorption of the mineral).
vegetable for beauty
Zucchini, like other vegetables and fruits, are rich in many nutrients that are important for maintaining healthy, beautiful skin and hair. In particular, the use of zucchini in food and the use of masks from the crushed pulp of the vegetable helps to moisturize the skin. This vegetable returns a healthy color to the skin, and helps fight the first wrinkles and age spots. In addition, regular consumption of zucchini promotes the production of collagen, without which the skin becomes flabby and wrinkled. Balanced Diet useful for the beauty and health of hair. And zucchini in this case will play a crucial role. This vegetable supplies vitamins to the hair, protects them from dryness, and the scalp from dandruff.
Use in cooking
Young (very small) zucchini can be added to salads raw, older ones are fried, baked, stewed, boiled, stuffed. This vegetable goes well with different types meat, fish, asparagus, . It is good to add it to stews, soups, vegetable casseroles. It is good to add tarragon as spices to zucchini, green onion. The younger the vegetable, the more tender it tastes. Tough-skinned zucchinis tend to already contain many hard seeds, and the quality of the flesh is inferior in flavor characteristics.
Zucchini flowers are also a delicacy. The most delicious are the flowers collected in the early morning. Before cooking, the inflorescences are carefully examined for the presence of insects, freed from the green stem and washed. Zucchini flowers are regularly used in French and Italian cuisine as a garnish or to decorate dishes.
Well, do you still think that zucchini is just a type of zucchini? We are sure not! And next time you're choosing between regular squash and zucchini in the market, you might be looking for bright green miniature vegetables with a huge list of health benefits.