A small summer squash, the Zucchini, comes in yellow, green or light green varieties and generally has a similar shape to a ridged cucumber.
Most summer squash, including the closely related cocozelle, and marrow, were introduced to Europe during the time of European colonisation of the Americas. Early varieties usually included the names of nearby cities in their name. The alternate name, Courgette, comes from the French name of the fruit.
The Zucchini relies on insects for pollination. Each plant produces both male and female flowers and will accept pollen from other varieties within the same species.
All members of this family respond to nutrients and water. They are gross feeders. If the plants have free draining, friable soil, with loads of nutrients and moisture, they’ll take off. If you don’t have really good, rich, well-composted soil, then you’ll have to dig in loads of manure or fertilizer. An alternative could be weekly foliar spraying with fish (and phyter), which also helps to keep the powdery mildew away.
To grow quality Zucchinis and get heavy crops you must have a deeply worked (double dug or deep, free draining) soil. Plants in this family must have air, moisture and nutrients available to the roots.
Be aware that watering from the top once they begin setting will affect the quality of the crop.
Harvest Zucchini when they are about 15 cm long and squash a few days after they have first formed.
Zucchini Nutrition Info
Zucchini is low in calories, about 15 food calories per 100g fresh Zucchini, and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (115 mcg]/100 g). Half a cup of zucchini also contains 19% of the recommended daily amount of Manganese
Marinated Zucchini in Mint
- 4-6 med size courgette, sliced 6-10mm thick, lengthwise
- Handful of whole mint leaves
- 4 Tbs olive oil
- 2 cloves garlic, sliced
- Juice of 1 lemon
- 3 Tbs tamari sauce
Grill the Zucchini slices in the oven or on the BBQ until they are golden brown and soft/cooked. Layer while still warm in a large non-metal baking dish. Between each layer place some mint leaves and garlic slices, sprinkle with lemon juice and tamari sauce. When all the Zucchini is used up, sprinkle the olive oil over it. Set aside to cool and let the flavors fully develop. Serve cold. (Serves 4)
Deep Fried Zucchini Flowers
- 25 zucchini flowers, with stalks & pistils
- Lemon juice
- 2 Tbs flour
- 150ml cold milk
- 1 egg
- Oil for deep frying
Soak the flowers in lemon flavored water for 30 minutes, shake out the excess water and dry gently. Remove stalks and pistils carefully. Set flowers aside on a tea towel, tap dry carefully. Dip flowers in flour. Beat egg yolks, add milk, flour and salt. Beat egg white until stiff and fold into flour mix. Heat oil in a heavy bottomed pan, dip flowers in batter and fry until puffed and golden brown, rolling them over with a slotted spoon. Fry in batches of 5 or 6. Drain on tea towel to remove excess oil, sprinkle with salt and serve immediately. (Serves 4-6)
Zucchini Recipe #1 Weight Loss Juice Cleanse
Cukes and zukes hyper-hydration helps you dial down into a dreamy dimension with minerals and electrolytes.
Romaine is righteous for its anti-insomnia powers, and green apple and lemon provide a sweet tang to mellow the greens and support a gentle cleansing process.
Boost with mint and Jerusalem artichoke to aid digestion and detox, and a touch of vanilla for an interesting twist.
- 1 zucchini
- 1 green apple, cored 1⁄2 romaine heart
- 1⁄2 English cucumber 1⁄2 lemon, peeled
- 1⁄2 cup filtered water
- 1 small handful mint
- 1 one-inch cube or chunk of Jerusalem artichoke
- 1⁄8 teaspoon natural vanilla extract
Push the zucchini, apple, romaine, cucumber, lemon, and water through your juicer with the mint and Jerusalem artichoke boosters, if using. Strain any pulp, and stir in the vanilla booster, if using.
Zucchini Recipe #2, Lemon & Apple Cleanse for Weight Loss
This savory sleep sip is rich in cleansing chlorophyll and alkaline minerals, and surprisingly delicious.
Romaine, spinach, zucchini and cucumber are all heavyweight hydration helpers. Green apple is a digestive diva, and lemon is the ultimate liver lover.
Garlic and ginger add fabulous flavor while contributing antibacterial, anti- inflammatory, and immunity support.
Boost with parsley and liquid chlorophyll to chelate heavy metals and build blood, and MCT oil to help assimilate minerals and beat candida growth.
- 1 zucchini
- 1 lemon, peeled
- 1 cup baby spinach
- 1⁄2 green apple, cored 1⁄4 romaine heart
- 1⁄4 English cucumber
- 1 clove garlic, peeled 1⁄2-inch piece ginger
- 1⁄2 cup filtered water Pinch of Celtic sea salt
- 1⁄2 bunch flat-leaf parsley
- 1 tablespoon liquid chlorophyll
- 1 teaspoon MCT oil
Push the zucchini, lemon, spinach, apple, romaine, cucumber, garlic, ginger, parsley booster, and water through your juicer. Strain any pulp.
Stir in the salt, and chlorophyll and oil boosters, if using.