Zucchini zucchini: description of varieties, cultivation, planting and care with photos

Traditional white-fruited zucchini from garden plots is being replaced by a recently appeared variety - zucchini. Foreign and domestic breeders have made a lot of efforts to improve the usual zucchini, as a result of which a new species was bred. It differs not only in external data, but also in original taste.

History of Appearance

Zucchini is native to America. However, the pumpkin plant got its name in Italy. In Russia, until recently, only white zucchini were cultivated, so with the advent of varieties with dark skins, they were called zucchini. They were brought to Europe in the 16th century and grown only in botanical gardens. Soon, the delicate taste of the fruit captivated culinary specialists, and various delicacies began to be prepared from them. But in the homeland of the vegetable, it was valued solely for its seeds.

Description of zucchini

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

External characteristics

Compared to traditional counterparts, zucchini leaves are more decorative, and the bush itself is more compact. On the site, they occupy less space, and the yield is in no way inferior. Also, this variety is distinguished by other external features:

• 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 spherical;
• leaves are cut with characteristic patterns, have a light green color.

Fruit sizes

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

Taste

Zucchini differs from zucchini in a 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.Delicate pulp is used to prepare culinary masterpieces. Zucchini is used to prepare not only traditional dishes familiar to everyone, but also desserts and sauces.

Peel

Zucchini peel contains a huge amount of magnesium and carotenes, due to which metabolism is normalized in the human body. The peel on the fruit is very thin and tender, so it can be eaten without problems and not removed when preparing the zucchini for cooking. Despite this, zucchini perfectly tolerate transportation and are able to maintain their commercial quality no worse than ordinary zucchini.

Seeds

Zucchini fruits contain few seeds. As a rule, zucchini is consumed young, and the seeds in them do not yet ripen. If you want to collect planting material for the next season, then leave a few fruits for full ripening.Seeds are harvested from overripe zucchini for frying and eating. They taste just like pumpkins.

Pros and cons

Zucchini has a number of advantages over regular zucchini:

• high yield;
• excellent taste;
• universal crop application;
• unpretentious care;
• low calorie;
• thin skin and can be used unpeeled in cooking;
• formation of a large number of female peduncles.

According to the reviews of gardeners, there were no significant shortcomings in these zucchini. Before planting plants in the garden, it is required to carry out a preliminary deoxidation of the soil. But this procedure is not difficult and does not take much time.

Varieties and hybrids of zucchini

On the breeding of new varieties and hybrids, not only foreign, but also domestic scientists worked. From year to year they improved the plants and added new qualities and characteristics to them.

Golden

One of the earliest varieties of zucchini with yellow fruits. High yields and excellent marketability make it a favorite of many gardeners. The variety is early ripe, up to 15 fruits are harvested from one bush. The pulp is juicy and dense, similar to cucumber. Sweetish and crunchy to taste.

The fruits are used for making baby food and all kinds of canning. They can be stored for a long time and do not deteriorate, therefore they are grown on an industrial scale for commercial purposes. Zucchini Zolotinka can be grown both in open ground and in a greenhouse.

Zebra

Early ripe variety for cultivation in open and closed ground. The fruits have a striped color and a cylindrical shape. The flesh is colored white-yellow. The yield is very high. The variety is resistant to temperature extremes and changes in weather conditions. Zucchini Zebra have a universal application and are suitable for all types of preservation, preparations. They tolerate transportation well, 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 to lose freshness, as well as to its excellent taste. The first harvest can be enjoyed in less than 2 months after planting. Zucchini are painted dark green, the flesh is snow-white, very tender and juicy. The sugar content is low, making 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 for cooking all types of preparations and preserves, as well as eat fresh in salads.

Negro

This variety is early maturing, it forms flowers of predominantly female type. The yield is very high, the fruits are cylindrical. Zucchini are painted greenish-black with small white patches. The skin is not very thin, which increases the shelf life. The pulp is colored 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 cultivation in all regions of our country. The variety is unpretentious and does not require special attention when growing. Noteworthy due to its low calorie content and high nutrient content. Tsukeshi fruits are used in various culinary dishes and are also used in fresh salads.

Diamond

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

Yellowfruit

The variety of domestic selection 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. Cream-colored flesh with excellent taste. The fruits are rich in vitamins and minerals. Used in diet food.

Jade

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

Starling

Zucchini produces female-type peduncles and is highly productive. The shape of the fruit is cylindrical, the ribbing is not pronounced. The color is dark green with barely noticeable white patches. The pulp is white, juicy. Taste characteristics are excellent.

Pharaoh

Fruits of a dark green color, in the stage of biological ripeness change their color to close to black. The flesh is yellow, tender, sweet in taste. Zucchini is characterized by increased cold resistance and resistance to major diseases. Used to prepare any culinary delights.

Banana

Super productive hybrid with early ripening. Cylindrical fruits of zucchini with dense pulp are painted in bright yellow color. Shows increased resistance to the most common diseases. The fruits have a universal application and can be used to prepare any dishes and preparations.

Ronde

This zucchini has a long fruiting period and ball-shaped fruits. Zucchini are painted in gray-green color with vertical stripes, the flesh is juicy and dense. Suitable for pickling and winter harvesting.

Tiger cub

Zucchini of this variety in appearance is most like a standard zucchini. However, it contains 2 times more carotene than carrots. Great for diet food. The fruits have a characteristic striped color.

Odessky-52

The fruits of this zucchini are cylindrical, milky white or greenish in color. The flesh 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 variety White speaks for itself. The fruits are painted white, the skin is thin and tender. Zucchini is characterized by high yield and excellent taste. Resistant to major diseases, unpretentious in care, tolerate temperature changes well.

Sosnovsky

Zucchini Sosnovsky are distinguished by increased resistance to major diseases and abundant yields. Fruits are painted in white or cream color, cream-colored pulp, tender. Zucchini have a universal purpose and can be used for any kind of processing.

Anchor

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

Growing and caring for zucchini

The care and cultivation of zucchini differs little from similar procedures for ordinary zucchini or pumpkin. Plants are undemanding and do not need special attention, but a bountiful harvest is thanks for the care.

Soil preparation

The soil for zucchini is prepared in autumn. 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, fertilizers are added.

Sprouting seeds

Even in the middle lane, 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 it dries. 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 the garden, 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. Zucchini are taken outside for a day, avoiding direct sunlight, and brought back into the room at night. Planting beds are planned in a well-lit place, protected from drafts. Crop rotation is recommended.

The soil is prepared in advance. As soon as the snow melts, start fertilizing. First of all, 15 g of s altpeter are scattered on each square meter and the soil is loosened.

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 observed at least 70 cm. A tablespoon of organic matter is added to each well before planting. For planting zucchini choose cloudy weather. If this is not possible, then the landing is made in the evening.

Irrigation

Zucchini watering should be moderate and systematic. This technique will not allow fungal diseases to multiply, and the plants will feel comfortable. Zucchini, like other pumpkin crops, is important for the temperature of the water with which they are irrigated. It should be about 20 … +22 ° С. It is best to use an ordinary garden watering can for this procedure.

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

Feeding

Zucchini - unpretentious plants that do not need numerous top dressings. However, they gratefully respond to the application of fertilizers during flowering and the formation of ovaries.Predominantly complex mineral compositions and organics are introduced. A technique is used not only for root, but also for foliar top dressing, which has proven to be no less effective.

The next dressing of zucchini is done during the period of active fruiting. Zucchini lose 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. Do not overdo it with nitrogen-containing fertilizers, which lead to excessive growth of green mass and prevent the formation of peduncles and fruits.

Harvest and storage of crops

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 commercial qualities. 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 great for fresh consumption, and large specimens are processed and preserved.

Fully ripe zucchini are left to collect seeds. This only applies to non-hybrid varieties. After these zucchini are plucked from the bush, they are sent for storage in a well-lit place, and only with the onset of winter they cut and select the seeds.

Diseases and pests

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

• anthracnose;
• ascochitosis;
• bacteriosis;
• apical bacteriosis;
• dry vertex rot;
• fusarium;
• powdery mildew;
• downy mildew;
• white rot;
• grey rot;
• brown olive blotch;
• viral diseases.

Zucchini is most often affected by these pests:

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

Prevention measures

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

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

Delicious recipes

A lot of tasty and he althy 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 zucchini-based dish is stir-fry. For cooking you will need the following ingredients:

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

The 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 laid out in a saucepan, poured with broth and seasoned with spices. Everything is stewed over medium heat for half an hour. 10 minutes before readiness, frying from onions, hot peppers and garlic is poured in. 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:

• onion (salad varieties) - 1 medium head;
• young zucchini - 1 piece;
• refined sunflower oil - 2 tbsp. l.;
• fresh young cucumbers - 2 small ones;
• boiled chicken egg - 2 pcs.;
• parsley - to taste;
• pepper, s alt - to taste.

Cooking technology

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

Zucchini caviar

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

Ingredients:

• medium carrot - 2 pieces;
• red tomatoes - 5 pcs.;
• onion - 2 heads;
• zucchini - 2 pcs. (weighing about 350g);
• parsley - to taste, a few sprigs;
• s alt, 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, grate 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 is suitable). Remove the skin from the tomatoes and chop in a blender or with a meat grinder, then also pour into the pan. Put on a slow fire and cover with a lid.

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

Stuffed zucchini

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

Ingredients:

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

Cooking technology

Zucchini is washed, cut into 2 parts and the middle is taken out. Butter is put in a frying pan, heated and fried onion, minced meat, zucchini middles and tomatoes on it. At the end of frying, spices and herbs are added.

A baking sheet is greased with butter and zucchini halves are placed on it, after which they are filled with fried minced meat with vegetables. Sprinkle everything on top with grated hard cheese and put in the oven, heated to 200-220 ° C for 40 minutes. The finished zucchini dish is taken out of the oven and served.

What is the difference between zucchini and zucchini

Inexperienced gardeners claim that zucchini is the same zucchini. However, it is not. First of all, zucchini is able to continuously bear fruit, they are more early-ripening compared to ordinary zucchini, and the fruits have a delicate taste. The external characteristics of vegetables will also be different.

Zucchini bush is more compact, takes up less space, does not curl. This makes it possible to harvest more crops from the beds of the same size. Zucchini are suitable for long-term storage, and at the same time do not lose their taste and commercial qualities, they can be transported over long distances.

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