Description of zucchini varieties, their cultivation, planting and care

Traditional white-fruited zucchini is being replaced from garden plots by a recently appeared variety - zucchini. Foreign and domestic breeders have put a lot of effort into improving the usual zucchini, as a result of which a new species was developed. It differs not only in appearance, but also in its original taste.

History of appearance

America is considered the birthplace of zucchini. However, the pumpkin plant got its name in Italy. In Russia, until recently, only white zucchini were cultivated, therefore, with the advent of dark-skinned varieties, they were called zucchini. They were introduced to Europe in the 16th century and were grown only in botanical gardens. Soon the delicate taste of the fruit captivated culinary experts, and they began to prepare a variety of delicacies. But in the vegetable’s homeland it was valued exclusively for its seeds.

Description of zucchini

Zucchini have a number of distinctive features that set them apart from ordinary zucchini as a separate species. Like any plant, they have advantages and disadvantages.

External characteristics

Compared to its traditional counterparts, zucchini leaves are more decorative, and the bush itself is more compact. They occupy less space on the site, and are in no way inferior in yield. This variety is also distinguished by other external characteristics:

• the fruits are painted in bright colors (golden, dark green), there are striped varieties;
• the original shape of the fruit, represented not only by the classic elongated version, but also by the spherical one;
• the leaves are cut in characteristic patterns and have a light green color.

Fruit sizes

Depending on the variety, the fruits of zucchini squash have different sizes.They grow as long as a finger or as big as a small ball; there are also classic versions about 20 cm long. Zucchini is not prone to overgrowing.

Taste qualities

Zucchini differs from zucchini in its more delicate taste, which makes it possible to eat them even raw. The low calorie content of fruits makes them indispensable in a variety of diets. The tender pulp is used to prepare culinary masterpieces. Zucchini is used to prepare not only traditional dishes familiar to everyone, but also desserts and sauces.

Skin

Zucchini skin contains a huge amount of magnesium and carotenes, which normalizes metabolism in the human body. The skin on the fruit is very thin and delicate, so it can be eaten without any problems and not removed when preparing the zucchini for cooking. Despite this, zucchini tolerate transportation well and are able to retain their commercial qualities no worse than ordinary zucchini.

Seeds

Zucchini fruits contain few seeds. As a rule, zucchini is consumed when it is young, and the seeds in them have not yet ripened. If you need to collect planting material for the next season, then leave a few fruits for full ripening. The seeds are collected from overripe zucchini for frying and eating. They taste no different from pumpkin ones.

Advantages and disadvantages

Zucchini has a number of advantages over regular zucchini:

• high productivity;
• excellent taste;
• universal use of the crop;
• ease of care;
• low calorie content;
• thin skin and can be used unpeeled in cooking;
• formation of a large number of female peduncles.

According to reviews from gardeners, no significant shortcomings have been identified in these zucchini. Before planting plants in the garden bed, it is necessary to pre-deoxidize the soil. But this procedure is not complicated and does not take much time.

Varieties and hybrids of zucchini

Not only foreign, but also domestic scientists worked on developing new varieties and hybrids. From year to year they improved the plants and added new qualities and characteristics to them.

Golden

One of the very first varieties of zucchini with yellow fruits. High yields and excellent commercial qualities make it a favorite of many gardeners. The variety is early ripening, up to 15 fruits are collected from one bush. The pulp is juicy and dense, similar to cucumber. Zolotinka tastes sweet and crispy.

The fruits are used for preparing baby food and all types of canning. They can be stored for a long time and not spoil, which is why they are grown on an industrial scale for commercial purposes. Zolotinka zucchini can be grown both in open ground and in a greenhouse.

Zebra

An early ripening variety intended for cultivation in open and closed ground. The fruits are striped in color and cylindrical in shape. The pulp is colored white-yellow. The productivity is very high. The variety is resistant to temperature extremes and changes in weather conditions. Zebra zucchini has universal application and is suitable for all types of preservation and preparations. They tolerate transportation well and are not prone to rotting.

Aeronaut

The Aeronaut variety has gained popularity due to the ability of its fruits to be stored for a long time and not lose freshness, as well as its excellent taste. The first harvest can be enjoyed in less than 2 months after planting.Zucchini is dark green in color, the flesh is snow-white, very tender and juicy. The sugar content is low, which makes zucchini suitable for diabetics.

Black handsome

This zucchini has gained popularity due to its unpretentiousness, high yield and unusual appearance. The fruits are dark green, closer to black. The pulp is dense, without bitterness. The harvested crop can be stored for a long time and not lose its taste and commercial qualities. You can use zucchini to prepare all types of preparations and preserves, and also eat it fresh in salads.

Negro

This variety is early ripening and produces predominantly female flowers. The yield is very high, the fruits are cylindrical in shape. Zucchini is greenish-black with small white specks. The skin is not very thin, which increases shelf life. The flesh is green, tender and tasty. The use of zucchini is universal; it can be used to prepare any culinary masterpieces.

Tsukesha

This zucchini is suitable for growing in all regions of our country. The variety is unpretentious and does not require special attention when growing. It deserves attention due to its low calorie content and high nutrient content. Tsukeshi fruits are used to prepare various culinary dishes and are also used to prepare fresh salads.

Diamond

This variety was bred in Germany. It is resistant to both soil waterlogging and drought, without losing productivity. The fruits are dark green in color and slightly spotted. The pulp is white, dense. The taste is excellent.The crop is easily transported over long distances and has a universal purpose.

Yellowfruited

The domestically selected variety is suitable for cultivation in all regions of our country. Shows increased resistance to major diseases. The shape of the fruit is cylindrical, the color is yellow with an orange mesh. The pulp is cream-colored with excellent taste. The fruits have a high content of vitamins and minerals. Used in dietary nutrition.

Nephritis

A bright representative of mid-season varieties with green fruits. It has a long fruiting period. Fruits of universal use with excellent taste characteristics. With proper care conditions, the harvest can be harvested until late autumn.

Skvorushka

Zucchini produces female flower stalks and is highly productive. The shape of the fruit is cylindrical, the ribbing is not clearly expressed. The color is dark green with barely noticeable white patches. The pulp is white, juicy. The taste characteristics are excellent.

Pharaoh

The fruits are dark green in color and at the stage of biological ripeness change their color to close to black. The pulp is yellow, tender, and tastes sweet. Zucchini is characterized by increased cold resistance and resistance to major diseases. Used for preparing any culinary masterpieces.

Banana

Super-yielding hybrid with early ripening. Cylindrical zucchini fruits with dense pulp are bright yellow. Shows increased resistance to the most common diseases. The fruits have universal uses and can be used to prepare any dishes and preparations.

Ronde

This zucchini is distinguished by a long fruiting period and fruits that resemble a ball in shape.Zucchini is colored gray-green with vertical stripes, the flesh is juicy and dense. Suitable for pickling and winter preparations.

Tiger cub

Zucchini of this variety is most similar in appearance to standard zucchini. However, it contains 2 times more carotene than carrots. Excellent for dietary nutrition. The fruits have a characteristic striped color.

Odessky-52

The fruits of this zucchini are cylindrical in shape, milky white or greenish in color. The pulp has a pinkish-yellow or yellowish tint. The variety is characterized by increased resistance to major diseases. The harvest is suitable for all types of processing and fresh consumption.

White

The name of the White variety speaks for itself. The fruits are white, the skin is thin and tender. Zucchini is characterized by high yield and excellent taste. They are resistant to major diseases, easy to care for, and tolerate temperature changes well.

Sosnovsky

Sosnovsky zucchini is characterized by increased resistance to major diseases and abundant yield. The fruits are white or cream-colored, the flesh is cream-colored, and tender. Zucchini has a universal purpose and can be used for any type of processing.

Anchor

Zucchini of this variety are resistant to short-term temperature changes. The variety is distinguished by long-term fruiting and pleases with the harvest until the first frost. Anchor exhibits increased drought resistance, which makes it suitable for growing in summer cottages, the owners of which can devote only weekends to the garden.

Growing and caring for zucchini

Caring for and growing zucchini is not much different from similar procedures for ordinary zucchini or pumpkin.The plants are undemanding and do not need special attention, but they thank you for your care with a bountiful harvest.

Soil preparation

The soil for zucchini is prepared in the fall. The site is carefully dug up and organic or mineral fertilizers are applied. Wood ash is added to deoxidize the soil. Be sure to follow the rules of crop rotation. Immediately before planting the plants, the bed is dug up again, disinfected and, if necessary, fertilizer is added.

Germination of seeds

Even in the conditions of the middle zone, zucchini is sown with seeds directly into the ground. They are pre-soaked for several days, placed in a damp cloth and sprinkled with water as they dry. As soon as the sprouts hatch, the seeds are sown in the holes. If the seedling method of cultivation is chosen, then sowing is done in peat pots or tablets. When planting in a garden bed, the plants are not injured and the roots are not damaged.

Planting seedlings

A week before planting zucchini in open ground, they begin to harden. The zucchini is taken outside for the day, avoiding direct sunlight, and brought back indoors at night. Planting beds are planned in a well-lit place, protected from drafts. It is recommended to follow the rules of crop rotation.

The soil is prepared in advance. As soon as the snow melts, they begin to apply fertilizers. First of all, scatter 15 g of saltpeter on each square meter and loosen the soil.

Sawdust is added to sandy soil for growing zucchini, and humus and sand are added to clay soil. When planting plants, the distance between them is maintained at least 70 cm. A tablespoon of organic matter is added to each hole before planting. Cloudy weather is chosen for planting zucchini. If this is not possible, then planting is done in the evening.

Watering

Watering zucchini should be moderate and systematic. This technique will prevent fungal diseases from multiplying, and the plants will feel comfortable. For zucchini, like other pumpkin crops, the temperature of the water with which they are irrigated is important. It should be about 20...+22 °C. It is best to use a regular garden watering can for this procedure.

Watering zucchini cold water threatens not only to stop the growth of bushes, but also to rotting of the ovaries. While too warm or even hot water provokes damage to the root system, as a result of which the bush dies.

Top dressing

Zucchini is an unpretentious plant that does not require numerous feedings. However, they respond gratefully to the application of fertilizers during the period of flowering and formation of ovaries. Mostly complex mineral compounds and organic matter are introduced. The technique of not only root but also foliar feeding is used, which has proven itself to be no less effective.

The next feeding of zucchini is done during the period of active fruiting. Zucchini loses a lot of nutrients and strength for the development and formation of fruits, because at this time the bushes need a lot of potassium and phosphorus. There is no need to be zealous with nitrogen-containing fertilizers, which lead to excessive growth of green mass and prevent the formation of flower stalks and fruits.

Harvest and storage

A distinctive feature of zucchini is that they ripen more slowly than white-fruited zucchini, but tend to last longer without loss of taste and marketability. Harvesting is carried out at least once a week, but it all depends on the purpose of cultivation. Fruits up to 20 cm long are excellent for fresh consumption, and large specimens are used for processing and preservation.

Fully ripe zucchini is left for seed collection. This only applies to non-hybrid varieties. After these zucchini are picked from the bush, they are sent for storage in a well-lit place, and only at the beginning of winter are the seeds cut and selected.

Diseases and pests

Most zucchini varieties exhibit increased resistance to major diseases and pests. The most dangerous diseases for the Pumpkin family are:

• anthracnose;
• ascochyta;
• bacteriosis;
• apical bacteriosis;
• dry crown rot;
• fusarium;
• powdery mildew;
• downy mildew;
• white rot;
• gray rot;
• brown olive spot;
• viral diseases.

Zucchini is most often affected by the following pests:

• spider mite;
• melon aphid;
• whitefly;
• sprout fly.

Prevention measures

To prevent the main diseases listed above, it is imperative to follow the rules of crop rotation, not to thicken the plantings, use fertilizers and fertilizers correctly, and provide moderate watering.

In order to prevent the appearance of pests on the site, it is necessary to promptly remove remnants of vegetation from the beds and carry out deep plowing of the soil. Treatments with folk remedies help, for example, an aqueous solution of onion gruel with the addition of pepper, ash and soap. If the appearance of pests has already been noticed, then the zucchini plantings are sprayed with a Karbofos solution.

Delicious recipes

A lot of tasty and healthy dishes are prepared from zucchini, which are used both in everyday and dietary nutrition. In the summer season, the price of this product drops significantly, and you can easily diversify your diet.

Zucchini Roast

A simple, tasty and economical dish made with zucchini is a roast. For preparation you will need the following ingredients:

• 600 g potatoes;
• 1 medium zucchini;
• 1 small onion;
• 1 chili pepper;
• 2 bay leaves;
• 6 cloves of garlic;
• 3 tbsp. l. tomato paste;
• 1 tsp. Sahara;
• 1 pinch of nutmeg;
• 1.5 cups chicken broth;
• vegetable oil for frying;
• greens and salt - to taste.

Potatoes are peeled, washed, cut into large cubes. Zucchini is washed and also cut into large cubes. Vegetables are fried separately over high heat, after which they are placed in a pan, poured with broth and seasoned with spices. Everything is simmered over medium heat for half an hour. 10 minutes before readiness, add the frying of onions, hot peppers and garlic. Chopped greens are added at the very end of cooking, after which the dish is removed from the heat, cooled to room temperature and served.

Zucchini salad with cucumbers

To prepare the original zucchini salad you will need:

• onions (salad varieties) - 1 medium head;
• young zucchini - 1 pc.;
• refined sunflower oil - 2 tbsp. l.;
• fresh young cucumbers - 2 small;
• boiled chicken egg - 2 pcs.;
• parsley - to taste;
• pepper, table salt - to taste.

Cooking technology

Wash the zucchini thoroughly and grate it on a coarse grater, peel the onion and cut it into small cubes. Heat a frying pan with vegetable oil, add onion and lightly fry. Place the zucchini here and fry for 5-7 minutes until the moisture has completely evaporated. Cut eggs and cucumbers (pre-washed) into strips. Pour the fried vegetables into a salad bowl and let cool well. Add eggs and cucumber, add salt and pepper to taste, mix thoroughly. Top with chopped parsley. The dish is completely ready to eat.

Squash caviar

Caviar from zucchini, in particular from zucchini, has become almost a national dish. There are a huge number of recipes for its preparation, one of which is presented below.

Ingredients:

• medium carrots - 2 pcs.;
• red tomatoes - 5 pcs.;
• onion - 2 heads;
• zucchini - 2 pcs. (weighing about 350 g);
• parsley - to taste, a few sprigs;
• salt, black pepper and chili pepper - to taste.

Cooking technology

Wash the zucchini, remove the seeds if necessary (if they are already hard), cut into medium cubes. Wash the carrots, peel them and grate them on a medium grater. Peel the onion and cut into small cubes. Mix all the vegetables and pour into a saucepan with thick walls (a cauldron will do). Peel the tomatoes and grind them in a blender or using a meat grinder, then pour them into the pan. Place on low heat and cover with a lid.

Zucchini caviar is stewed for 40-50 minutes so that all the liquid evaporates. The vegetables should be stirred from time to time. At the end of cooking, prepared spices and herbs are added to the zucchini caviar. The dish is ready to eat, but if desired, the vegetables can be chopped using a blender until mushy.

Stuffed zucchini

Stuffing zucchini is not only convenient and quick, but also delicious. That is why a lot of different recipes and variations have appeared. One of the best is presented below.

Ingredients:

• zucchini squash - 4 pcs. (small);
• tomatoes - 3 pcs.;
• onion - half a head or 1 small;
• minced meat from any meat - 0.5 kg;
• butter - to taste;
• hard cheese - 200 g;
• salt, pepper, herbs - to taste.

Cooking technology

Wash the zucchini, cut it into 2 parts and take out the middle.Place butter in a frying pan, heat it up and fry onions, minced meat, zucchini centers and tomatoes. At the end of frying, add spices and herbs.

Grease a baking sheet with butter and place the zucchini halves on it, after which they are filled with fried minced meat and vegetables. Sprinkle everything on top generously with grated hard cheese and place in the oven, preheated to 200-220 °C for 40 minutes. The finished zucchini dish is removed from the oven and served.

What is the difference between zucchini and zucchini?

Inexperienced gardeners claim that zucchini is the same as zucchini. However, it is not. First of all, zucchini is able to bear fruit continuously, they ripen more quickly than ordinary zucchini, and the fruits have the most delicate taste. The external characteristics of vegetables will also be different.

The zucchini bush is more compact, takes up less space, and does not climb. This makes it possible to harvest more crops from a bed of the same size. Zucchini is suitable for long-term storage, and does not lose its taste and commercial qualities; they can be transported over long distances.