Zucchini. An essential vegetable in the garden
Tips for growing zucchini successfully in the vegetable garden. From planting to harvesting. From storage to freezing. There are also a few zucchini recipes.
VEGETABLES
Zucchini
Zucchinis: What a story!
What a pleasure it is to grow your own vegetables in the garden! Here's how I discovered and learned to love zucchinis, which have since become my favorite vegetables.
Seeds and leaves...
It all started last spring, when I decided to sow a few seeds in the garden. I chose a few varieties I wanted to try out, including zucchinis.
I prepared the soil by adding some ripe compost to enrich it. Then I drew fine lines 30cm apart using a rope and a stick.
Then I carefully planted 3 zucchini seeds every 50cm, covering them with a centimetre of soil.
A few days later, the first little leaves appeared. It was very exciting to see my seedlings grow every day!
When to plant zucchini in the garden:
For early to semi-early varieties, plant from mid to late April, depending on your region. For normal varieties, plant from early May to mid-May. For late varieties, plant at the end of May.
In the ground:
For a quicker start, you can sow directly in the ground as early as March in southern regions.
In the North, wait until mid-April to sow or plant seedlings.
In the event of a late frost:
Protect seedlings/plants under a frame or mini-greenhouse until the risk disappears.
Spacing:
Plant seedlings or sow 50-60cm apart and in rows 1m apart.
Watering at transplanting:
Water abundantly at planting to root the plants properly.
Respect these sowing/planting periods according to your zone to enjoy a zucchini harvest from May/June until the first autumn frosts.
Climbing stems...
As the weeks went by, the zucchini plants grew by leaps and bounds. Their slender stems wrapped around each other to gain height.
I had to install stakes to support them and prevent them from collapsing under their own weight. My zucchinis were starting to grow!
It was at this stage that I had to clean up the garden, weeding frequently to eliminate any competition from weeds.
Once the plants were well established on their stakes, it was time for them to flower and produce their first vegetables...
How many zucchinis per plant?
Early varieties: 4 to 6 zucchinis per plant. These varieties bear fruit quickly from early summer.
Normal varieties: 6 to 10 zucchinis per plant. These are the most widely grown varieties, which will produce their harvest between June and September.
Late varieties: 8 to 12 zucchinis per plant. These varieties continue to produce until autumn.
Optimum conditions: with plenty of sunshine, rich, well-drained soil, regular watering, mulching at the base of the plants and a few organic inputs, it's possible to reach the top of the range, with 10 to 12 zucchinis per plant for normal varieties.
Several harvests: production can be spread over several “waves”, as zucchinis grow in clusters and flower all summer long. You need to harvest frequently (every 2-3 days) to encourage new flowers.
Here's an estimate of growing time for the main cold-hardy zucchini varieties:
. Milan zucchini: 55-60 days. This is one of the earliest varieties.
. Zucchini de Bronte: 60-65 days. Slightly longer than the previous one.
. Sicilian zucchini: 65-70 days. Short cycle allowing 2 harvests.
. Trombetta zucchini: 60-65 days. Very productive from the beginning of the season.
. Nice zucchini: 70-75 days. Ideal for summer harvesting.
. Carmagnola zucchini: 65-70 days. Rapid ripening even at low temperatures.
. Crookneck zucchini: 60-65 days. Productive over a short period in early summer.
These short-cycle varieties enable the first zucchini harvests to take place as early as June, sometimes even at the end of May in the warmest regions.
It's important to choose varieties suited to the length of your growing season, to get the most out of your harvest.
Here are the main ways to protect zucchini seedlings from late frosts:
Cold shelter: Install a mini-greenhouse, frame or polyane shelter over the seedlings. This creates a micro-climate that insulates them from the cold.
Mulch: Cover seedlings or young plants with a thick mulch (dead leaves, straw, shavings). Insulating mulch slows the transmission of cold.
Tarpaulin: In very cold areas, place a plastic tarpaulin on the ground above the seedlings to create a heat bubble.
Edging: Dig a furrow around the seedlings to protect them from the cold air stagnating on the ground.
The wintering veil: Lay a light non-woven veil over structures to create a micro-climate without suffocating seedlings.
Tunnel greenhouse: For early seedlings, invest in a small tunnel greenhouse to create an isolated mini-ecosystem.
Vigilance: Keep an eye on the weather forecasts, and protect with a tarpaulin or frame in the event of a frost alert.
Cold shelter or thick mulch are the simplest and most effective methods for protecting young zucchini seedlings.
Zucchini varieties better adapted to cool climates and more resistant to cold:
This is one of the hardiest varieties. It tolerates temperatures below 5°C.
Bronte zucchini: Originally from Italy, this variety has little fear of the cold and can withstand light frosts.
Sicilian zucchini: Southern variety, highly productive even on cool nights.
Trompeta zucchini: Very early, it resists low temperatures at the start.
. Nice zucchini: Adapted to mild climates, it continues to flower until the first frosts.
Carmagnola zucchini: A hardy weeded variety with a delicate taste, even at low temperatures.
Crookneck zucchini: Known for its curved shape, it stands up well to the cold in its country of origin.
It's best to choose these hardier varieties if your summers are short or if spring frosts are a risk in your region. Their vegetation cycle is also often shorter.
Flowers and zucchinis
It was a splendid sight in early summer. Huge yellow flowers bloomed on my zucchini stalks. A real treat for the bees!
A few days later, the first zucchinis appeared, all green and slightly rough. Their growth was dazzling under the summer sun.
That's when I realized how voracious my zucchinis were! I had to harvest several times a week to keep them from getting too big.
Between two storms, I regularly watered my plants with a watering can to hydrate and strengthen them. But the heat didn't dampen their vigor.
The secret of a bountiful harvest.
Over the years, I've learned a few tricks to ensure optimal production:
Choose the right variety for the desired vegetation period.
Plant away from the wind, which could break the fine stems.
Mulch at the foot of the plants to retain moisture and control undesirable weeds.
Prune foliage regularly to concentrate the plant's energy on fruiting.
Water copiously in hot, dry spells, without wetting the leaves.
Fertilize with well-decomposed manure to nourish the soil.
By following these steps, I harvested whole baskets of zucchinis all summer long!
Harvesting and storing zucchinis.
When the zucchinis reached an average size of 15cm, I gently picked them, cutting their stems by hand with shears.
Back home, I washed, dried and stored them in the fridge, where they kept for about a week.
Alternatively, you can keep them longer by dehydrating them in the oven at low temperature, or by freezing them after peeling and slicing. Once processed, they can be kept year-round in the freezer for winter recipes.
How to freeze zucchinis :
Freezing zucchini allows you to keep them well beyond their season, so you can enjoy them all year round. Follow this step-by-step guide to successful freezing.
Choosing zucchini:
Choose firm, spotless zucchini. Avoid damaged or soft ones.
Preparation:
- Wash zucchini and dry thoroughly.
- You can freeze them whole or cut into slices no thicker than 0.5cm.
Blanching:
- Plunge zucchini into a pan of boiling water for 3 minutes.
- Cool in an ice-water bath to stop cooking.
Packing :
- Arrange the well-drained zucchinis on a wire rack until completely thawed.
Wrap one by one in cling film or place in freezer bags.
Compress air and seal tightly.
Freezing:
Place the bags in the freezer (-18°C). In a tray, leave space between each bag.
Tasting:
Zucchini can be eaten raw in salads, or cooked after defrosting in the fridge the day before.
By following these steps, you'll be able to enjoy your zucchini all year round! If you have any further questions, please don't hesitate to contact me.
The shelf life of zucchini after freezing is approximately 8 to 10 months.
Here are a few details on the shelf life of frozen zucchinis:
8 to 10 months is the recommended shelf life to preserve the full taste and nutritional quality of zucchini after freezing.
Frozen zucchinis can be kept for up to 12 months, but after 10 months their taste and texture will start to deteriorate slightly.
Freezing greatly slows down the development of micro-organisms, but does not totally destroy them. That's why we recommend a maximum storage period of 10 months.
Freezing should be carried out at -18°C or below to guarantee good preservation. A standard domestic freezer is ideal.
Respecting the preparation and packaging stages before freezing is also important to optimize shelf life after thawing.
If you follow these instructions, frozen zucchinis will keep for between 8 and 10 months maximum, which means they can be eaten all year round.
Zucchini recipe:
What would my harvest have become without a few recipes to share?
Here are my favorites:
Stuffed zucchini:
Stuffed zucchinis are a classic Mediterranean dish that everyone loves. Discover our delicious step-by-step recipe, enriched with tips and tricks to make this comforting dish a sure success.
Ingredients
4 medium-sized zucchinis
500g minced meat
1 onion
2 garlic cloves
parsley, basil
1 egg
Grated cheese
olive oil
salt and pepper
Stuffing preparation
Finely chop the onion and garlic. Sweat in a little olive oil before adding the minced meat. Season with salt and pepper.
Add the chopped parsley and basil. Cook for 5 min, crumbling the meat.
Add the egg and mix well. Season to taste.
Stuff zucchini
Wash and halve the zucchinis lengthways. Lightly hollow out the inside with a melon baller.
Generously fill the cavities with the stuffing using a pocket or spoon.
Sprinkle grated cheese over the top.
Baking:
Arrange the stuffed zucchinis in an ovenproof dish. Drizzle with olive oil.
Bake at 180°C for 45 minutes.
The zucchini should be melting to the touch of a knife.
Tips and tricks :
Vary the cheeses, herbs or spices in the stuffing to suit your tastes.
Serve this comforting dish with a green salad or homemade tomato sauce.
Stuffed zucchinis keep for 3 days in the fridge.
You can also freeze them after cooking to reheat them later.
Bon appétit! Let me know what your favorite recipe is.
Zucchinis and tomatoes, a successful summer duo.
Zucchinis and tomatoes were made for each other. Discover a simple, tasty recipe featuring these two summer stars.
Ingredients
4 medium-sized zucchinis
6 tomatoes
1 onion
2 garlic cloves
olive oil
Basil
salt and pepper
Preparation:
Wash and slice zucchini and tomatoes about 1cm thick.
Finely chop the onion and garlic. Brown in a drizzle of olive oil in a frying pan.
Add the zucchini slices and cook, stirring, for 5 minutes.
Season with salt and pepper, then add the tomatoes. Simmer for 15 minutes over low heat.
Chop the basil and add to the pan. Stir gently.
Tips :
For more lightness, you can leave out the onions.
Vary the herbs to suit your taste: parsley, oregano...
Add a dash of balsamic vinegar to taste.
Excellent with grilled meats or fish.
Serve warm or cold. Keep 3-4 days in the fridge.
With this easy-to-make dish, you'll learn how to sublimate the zucchini-tomato duo, the real stars of summer!
Zucchini gratin :
Did you know that zucchini lends itself perfectly to gratin? Discover our simple, gourmet recipe for sublimating this summer vegetable under a delicious golden cap.
Ingredients
1 kg zucchini
1 onion
2 garlic cloves
200g grated cheese
30g butter
nutmeg
olive oil
Preparation:
Wash and cut zucchini into 1 cm-thick slices.
Brown the chopped garlic and onion in a pan with the butter.
Arrange zucchini in a buttered gratin dish. Add onion and garlic.
Sprinkle with nutmeg, salt and pepper, then top with grated cheese.
Drizzle with olive oil.
Cooking time:
Bake for 30 minutes at 180°C, until the cheese is gratinated.
Tips :
Vary the cheeses according to your preferences.
Add herbs or spices to spice up the taste.
Serve this comforting gratin with grilled meat or fish.
Serve warm or hot. Perfect as an aperitif!
With this tasty gratin, zucchini takes on all its summer character.
Zucchini fritters:
Light and crunchy, zucchini fritters are a delight to eat. Discover our quick and easy recipe to enjoy this seasonal vegetable in an original and gourmet form.
Ingredients
2 medium-sized zucchinis
150g flour
1⁄2 sachet baking powder
1 pinch salt
1 egg
20cl milk
Oil for frying
Preparation:
Wash and finely grate the zucchinis. Squeeze out the water.
Mix flour, baking powder and salt in a bowl.
Add the grated zucchini, egg and milk. Knead the dough for a few minutes.
Cooking ;
Heat the oil in a saucepan.
Form the dough into small balls and fry for 2-3 minutes until golden.
Drain on paper towels. Sprinkle with sugar to taste.
Tips :
Serve with maple syrup or fruit coulis. Delicious as an aperitif!
Freeze well after cooling.
With these light, colorful fritters, zucchini can be enjoyed in a whole new way!
Growing your own vegetables is immensely satisfying. This summer was rich in zucchini thanks to my vegetable garden, and I really enjoyed cooking them!
If you liked this article. Don't hesitate to read the one on garlic: Click here