History
Zucchini developed from squash native to the Americas, but the modern green variety was bred in Italy in the late 19th century near Milan. The name comes from zucca (Italian for pumpkin).
How to grow
Sow seeds after the last frost in warm, rich soil.
Space 60–90 cm apart — zucchini plants are large.
Keep consistently moist and mulch to retain water.
Harvest when fruits reach 15–20 cm for best flavor.
Choosing and storing
Choose firm, glossy zucchini with vibrant color.
Avoid soft, scarred, or oversized zucchini.
Smaller zucchini (15–20 cm) are more tender and flavorful.
Store in the refrigerator crisper for 1–2 weeks.
Do not wash until ready to use.
Blanch before freezing for longer storage.
Preparation
Rinse and trim the ends.
No need to peel — the skin is tender.
Slice, dice, or shave into ribbons as desired.