What are zucchini squash: let’s get to know the species, grow it on our own plot and use it for delicious dishes

If twenty years ago few Russians could clearly answer the question of what zucchini is, now the Italian vegetable has firmly established itself in recipes our main courses and salads. They make soups and desserts with it, eat it fresh and freeze it. Why do we love zucchini so much?

From the article you will learn what zucchini is from a biological point of view, what the beneficial properties of the vegetable are and how to prepare delicious and healthy dishes from zucchini.

What is zucchini

The affectionate Italian word "zucchini", which means "pumpkin", will mislead anyone, especially when it is applied to an elongated and oblong dark green vegetable. Well, it doesn’t fit in with the pumpkin!

However, from a botanical point of view, this name is quite correct, since zucchini is nothing more than a type of pumpkin.

Zucchini is a type of zucchini: is it really true?

History is silent when exactly zucchini was born, but it happened thanks to the Italians, who appreciated the taste of zucchini earlier than other Europeans (back in the 18th century). They loved adding it to different dishes so much that they transferred their experiments to the garden, crossing zucchini and crookneck pumpkin, shaped like an elongated pear. The root, stems, leaves and flowers of this pumpkin are identical to the squash.

The vegetable obtained as a result of selection was called zucchini.Although its “mother” is a pumpkin, it is a type of zucchini. That’s why the vegetable is called exactly that: “zucchini squash.”

Description of zucchini

Like squash, zucchini belongs to the annual plants of the pumpkin family. It is healthy, has an unobtrusive pleasant taste, and goes well with other ingredients. However, there are undoubtedly differences between “father” and “son”.

To distinguish zucchini from zucchini, you need to know what the difference is.

External signs

The shape of the vegetable resembles a zucchini, but zucchini is smaller: the largest specimens barely reach 25 cm. The color of zucchini is dark green, they can also be black, some subspecies have a pattern on the skin in the form of stripes or specks. The skin itself is softer than that of zucchini, the seeds in the pulp are almost invisible.

The photo shows different types of zucchini.

In the garden bed, the zucchini bushes do not spread along the ground, but the carved dark green leaves even stretch upward. The flowers are large, unlike squash flowers, and have a bright, rich yellow color. The fruits are early ripening: the harvest of mature zucchini appears already in June.

Taste characteristics

The taste of zucchini is more pronounced than that of zucchini and has a sweetish aftertaste. In order not to lose flavor and aroma, these vegetables are recommended not to be canned, but to be frozen. And even better - eat them raw There is no need to remove the skin, it is tender and tasty, and contains fiber.

Beneficial features

Zucchini contains a large number of vitamins, but the record among them belongs to vitamin C, of ​​which 100 g of product contains 17.9 mg, which is 30% of the daily requirement. Of the minerals, manganese provides 8% of the body's daily need for it, which is important for the formation of a growing organism and for relieving nervous tension.

Also 100 g contains:

• calcium – 16 mg;
• zinc – 0.32 mg;
• selenium - 0.2 mcg;
• magnesium - 18 mg;
• iron – 0.37 mg.

The fiber contained in the skin has a beneficial effect on gastrointestinal motility. The calorie content of the vegetable is 17 kcal, which puts it ahead of zucchini with its 24 kcal.

Zucchini is recommended to be included in the menu of various diets and fasting days due to its low calorie content and lack of cholesterol. If you are determined to maintain the health of your body, include zucchini in your diet!

Attention! Zucchini is not recommended for consumption by people suffering from kidney diseases, during which the processes of potassium excretion are disrupted.

The best varieties of zucchini squash

As a valuable vegetable crop, zucchini is constantly being improved. Our breeders are also working on the sustainability of its beneficial properties: yield, cold resistance, early ripening, mild taste and low calorie content.

The best hybrids

There are many different varieties of zucchini on the seed market. Among the domestic ones, the most popular ones are:

• a hybrid with the gentle name Tsukesha, it is suitable for risky farming areas and is easy to maintain. It has a distinct taste and is recommended for preparing salads and canning;
• fruits of another hybrid – Zebra – Excellent melon decoration! They are distinguished by their unusual colors: dark green stripes on a light green background;
• Nephritis – a variety with increased immunity to fungal diseases. Also moisture-resistant and suitable for regions with short, cold summers and early rains;
• variety Skvorushka It is characterized by high yield and unpretentiousness, and is stored well and for a long time.

Of the foreign hybrids it is worth mentioning:

• Diamante - a variety remarkable for its sowing characteristics and yield, bred by German breeders. This is an early ripening zucchini; it bears fruit forty days after planting in the ground;
• zucchini black - winner of the 1957 American Breeders' Competition, non-hybrid variety. So named because of its dark green coloration, which looks black from a distance. They say about him - “plant and go away”, he is so precocious and unpretentious;
• Ronde - mid-season zucchini, characterized by high yield and long-term fruiting. The fruits are round in shape, a bit like a pumpkin, but greyish-green.

Features of cultivation

Unlike unpretentious zucchini, zucchini requires increased attention. They love fertile soil, warmth and moisture and cannot tolerate cold.

How to plant and grow

To obtain a good harvest, it is necessary to provide plants with favorable growth conditions and regular weeding. The plant does not like acidic soil, and to reduce acidity it is useful to add ash to the soil. In the fall, you also need to think about organic fertilizers, but you should not get carried away with them - an excess of fertilizers in the soil will negatively affect the yield.

Seeds are planted first for seedlings. To transfer the sprouts to open ground, you need to wait for stable weather, since zucchini is afraid of frost and will die at the first temperature change.

It is better to keep the seedlings in a greenhouse or at home on a window, and start planting when the warm sun appears. Seedlings need care, which consists of regular watering and weeding. When watering, do not allow water to get on the leaves. Fertilize twice - when leaves appear and after fifteen days. With this approach, the first harvest can already be harvested in June.

Collection and storage

When a young ovary appears on the bush, you need to wait a week and start collecting fruits. The plant's productivity is high; you can harvest zucchini twice a week: 15-20 pieces from one bush at a time.

Zucchini 10-15 cm long with delicate soft skin are good for eating. These fruits can be eaten raw: they are rich in microelements and vitamins. Young specimens are quite capable of replacing cucumbers. For heat treatment - stewing, frying and baking - fruits up to 20 cm in size are suitable. The largest fruits are harvested in autumn.

However save the entire harvest It will not work in fresh form - it is a perishable product.

For your information! Zucchini will keep in the refrigerator for a week. The best way to preserve this delicious vegetable is to freeze it. When frozen, the beneficial qualities of the product are not lost. Another way is winter preparations. These include appetizers, salads, and purees with caviar. The originals even make jam and make juices with pulp.

Use in cooking

We have come to the most delicious section - recipes with descriptions. Of course, our man is capable of preparing many different dishes from this friendly vegetable. But I’m curious how things are with the preparation of zucchini in its homeland - Italy?

Original zucchini dishes

Zucchini flowers in batter

Italians are imaginative people. They don’t just love “pumpkin”, they REALLY love it, so not only the fruit itself is cooked, but also its flowers. This appetizer will surprise your guests.

To prepare we will need:

• zucchini flowers - 8-12 pcs.;
• egg - 1 pc.;
• flour - half a glass;
• yogurt or sour cream - half a glass;
• salt and sugar (to taste), soda (on the tip of a knife);
• vegetable oil for frying;
• tomato – 1 pc., greens – to taste;
• paprika - 1-2 pcs.

Prepare the batter: beat the egg, add yogurt or sour cream, flour. Mix well, adding salt, sugar, soda.

Holding the zucchini flower by the stalk, dip it in the batter and immediately into the already heated oil for frying. Fry on both sides.

Garnish the finished dish with herbs and thinly sliced ​​tomatoes. Tasty, healthy and unusual!

Puglia puree soup

To prepare the Puglia puree soup we will need:

• zucchini – 0.5 kg;
• potatoes – 2 pcs. medium size;
• shallots, but you can use any one you have in the house - 2 heads;
• butter – 20 g;
• garlic – 1 clove;
• lime – 2 pcs.;
• curry powder – 0.5 tsp;
• milk – 500 ml;
• cream (thick) – 100 ml;
• salt, pepper to taste;
• seasoning: coriander, turmeric, dried mint - ½ tsp each. Thyme sprigs.

Peel the onion and chop finely. Heat the butter in a frying pan and fry the onion in it until transparent. Add chopped garlic and peeled and diced potatoes. Simmer for 5-7 minutes and then add shredded zucchini - no need to peel. After 3 minutes, remove from heat and transfer to a saucepan.

Remove the zest from the lime and squeeze the juice from the pulp. Pour half a portion of milk, half a portion of lime juice into a saucepan, add curry and bring to a boil, reduce heat, cover with a lid. Cook for 10-12 minutes, then remove from heat and let cool slightly. Using a mixer, beat the mixture into puree, add the rest of the milk and bring to a boil. Salt, pepper, add zest and remaining juice. Add coriander, mint and turmeric seasoning.

Whip the cream separately.

When serving, decorate a plate with Puglia puree soup with a spoonful of whipped cream and thyme leaves.

Zucchini muffins

To prepare we will need:

• small zucchini - 2 pcs.;
• egg - 2 pcs.;
• flour - 2 tbsp;
• low-fat kefir or yogurt - 1 tbsp.;
• sugar - half a glass;
• vegetable oil - 5 tbsp. l.;
• cocoa powder - half a glass;
• instant coffee - 1 tsp;
• walnuts - 2 tbsp. l.;
• baking powder - 2 tsp;
• cinnamon - 1 tsp;
• ground cloves and allspice - mixture - 0.5 tsp;
• chocolate chips.

To knead the dough, prepare a large bowl. Beat in the eggs, mix them with kefir/yogurt and vegetable oil. Add flour, cocoa powder, coffee, sugar and baking powder. After this, add grated zucchini and medium chopped nuts.

Fill the muffin tins ¾ full with the prepared mixture. You need to bake in a well-heated oven at a temperature of 200 degrees. After 25 minutes, remove the finished muffins and sprinkle them with chocolate shavings.

Once again about zucchini

Many people say why should we pay so much attention to this “foreigner”: after all, we have zucchini – a valuable vegetable in all respects.

This may be true, but it’s not for nothing that zucchini has taken root with us. Its early ripeness and productivity are to the liking of gardeners. The low calorie content of “Italian” (17 kcal) breaks zucchini records and is to the liking of all followers of a healthy lifestyle. Cooking also has its victories: zucchini does not require peeling, it is eaten raw, many delicious, original and healthy dishes are prepared, even sweet pastries.