Zucchini Dark Green - McKenzie Seeds
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Cucurbita pepo
- Heirloom
- 5 to 12 days to germination
- 52 days to maturity
- The peel is crunch with a soft, spongy flesh
- Companion Planting: beans, corn, peas, marigolds, nasturtiums, radish
Dark Green Zucchini is a most popular and versatile squash. This cylindrical fruit 15–18 cm (6-7") in length is very easy to grow. The creamy white flesh is firm, flavorful, and terrific for baking nutritious cakes, breads, or muffins. Also great raw and sautéed. Even the flowers are edible!
3.5g. (Approx. 18-22 seeds)
After all danger of frost, in a sunny location, sow a few seeds spaced evenly over a hill 9 to 12 inches tall and 2 feet across. When the plants are 3 inches tall, thin by cutting all but the 3 strongest seedlings per hill. To avoid weeding, mulch heavily around plants and in the rows.
Planting Depth: 2.5 cm (1")
Planting Spacing: 3 per hill
Row Spacing: 1.5-1.8 m (5-6')
Pick summer squash early and often. Not picking will stop the production of the plants. Ready to harvest just after blossom falls from fruit and fruit can be easily dented with a thumbnail.
Best when planted in a rich, moist, well-drained soil in full sun. Transplants should only go into the garden once soil is completely warmed.
Sow seeds 2.5 cm (1″) deep and sow 5-6 seeds per hill or 5 cm (2″) apart. Plants should be spaced/thinned to 2 or 3 of the strongest plants per hill or 15 cm (6″) apart. Rows should be spaced 1.5-1.8 m (5-6′) apart. Seeds germinate in approximately 5-12 days.
Keep soil adequately moist throughout the season and give plants a nice deep watering once a week.
Water around the base of the plant and be careful to avoid splashing dirt onto the leaves which can transfer diseases from the soil to the plants.
Harvesting and Storage For best quality and flavor, zucchinis should be harvested when young. Most varieties are best picked when fruits are approximately 10-20 cm (4-8”) long.
Regular harvesting will increase the yield.
Zucchinis that get overly large are perfectly suited for muffins and breads.
Like other summer squashes, zucchinis do not keep for a long time. Refrigerate and use within a week.
Preparation Ideas: Preheat oven to 350. Toss zucchini slices with olive oil, parmesan cheese and season with salt and pepper. Place in oven and bake for 5 mins. Turn oven to broil and broil zucchini for a few minutes until cheese has melted and zucchini is tender crisp. Watch closely to prevent zucchini from burning.
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