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!
