Growing Zucchini

This post has been made from a presentation from CHGC member Simon (aka the veggie guru).

  • A summer squash that can readily grow to a metre in length.
  • It’s name comes from the Italian word “Zucca”, (pumpkin/squash), and “Ina”, (little).
  • AKA as Courgette in France, UK, NZ, SE Asia and Scandinavia.
  • Botanically, Zucchinis are fruits, but in a culinary context, they are treated as a vegetable.
  • Usually served cooked – steamed, boiled, stuffed and baked, grilled, barbequed, fried, or incorporated into other recipes such as cakes, fritters, souffles, chutneys, etc.
  • The flower is regarded as a particular delicacy.
  • Best grown from seeds from early spring to late summer.
  • they will grow in Coffs over winter.
  • Sunny position, out of the wind.
  • Plant in groups of three, and thin out the weakest plant following germination.
  • Prefer a well drained soil, rich in organic matter.
  • Keep well watered throughout through out the life cycle.
  • Generally not prone to pests
  • Zucchini plants take up a lot of room, so be sure and give them space.
  • Seedlings will appear in 6 to 10 days.
  • Harvest generally starts about 6 to 8 weeks after harvest.
  • Pick the fruit when it’s about 6 inches in length.
  • remember to check daily during the harvesting period if you don’t want them to get too big.
  • Make sure you get the hose right down to the base of the plant when watering.
  • Each plant will produce its own male and female flowers
  • The male flower will grow directly on the stem of the plant in the leaf axils
  • long stalk/slightly smaller
  • The female flower forms on the end of each emergent zucchini
  • Both male and female flowers flourish with the rising sun
  • This is the best time to cross pollinate
  • Zucchinis are great for weight loss – 20 calories per cup.
  • great substitute for pasta
  • Rich in antioxidants – could help fight cancer.
  • Rich in Vitamin C – may help fight infections.
  • Rich in vitamin A – great for the hair and skin.
  • Rich in potassium – can help improve heart health.
  • Eating Zucchinis makes you good looking (see attached photo).





Pickles ingredients, Simon getting prepared to preserve.



Jeannine’s beautiful zucchini slice.

  • My World Famous Corn and Zucchini Fritters
  • Poor yourself a generous glass of chilled Sav Blanc, and have a quick snort.
  • Sift 1.5 cups of self raising flower into a bowl, and season with salt and pepper.
  • Whisk two eggs with a cup of milk, and pour over the flour. Stir till smooth.
  • Add 1 grated zucchini, 2 cobs of corn, (kernels removed), and a handful of chopped basil. Mix it thru the batter.
  • Have another sip, and top your glass up.
  • Spoon 3 lots of ¼ cup of the mixture into a heated fry pan containing sufficient olive oil for shallow frying. Cook for 3 minutes each side, or until golden brown.
  • Serve with Tzatziki Dip, Soy Sauce or Sweet Chili Sauce to suit.
  • Finish the bottle with your dinner.

You’d have to agree that this presentation from Simon had all – the planting, growing, cropping, preserving and two terrific methods of using zucchini. Thanks so much Simon!

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