Dating back to 7000 B. C., zucchini (Cucurbita pepo) is native to Central and South America. Sometimes called by the nickname “Italian Squash,” zucchini was brought to North America by its southern neighbours. Early European explorers introduced zucchini to Italy and other countries in Europe. Italians initially grew zucchini for their sweet, edible blossoms, later the hearty fruits were experimented with producing the delectable dishes that resulted in zucchini being dubbed Italian squash. Up until the 20th Century, most Americans considered zucchini a treat reserved for eating on special occasions and were store-bought instead of grown in gardens.
Part of the summer squash family, zucchini is an excellent source of manganese and vitamin C, a very good source of magnesium, vitamin A, potassium, calcium, iron, folate, copper, riboflavin, niacin, and phosphorous. Many of the nutrients have been shown to be helpful for the prevention of atherosclerosis and diabetic heart disease. Summer squash’s magnesium has been shown to be helpful for reducing the risk of heart attack and stroke. Together with the potassium in summer squash, magnesium is also helpful for reducing high blood pressure. All summer squash are perfect diet foods – low in calories, sodium, fat-free, and provide a source of fiber. All parts of the zucchini are edible.
How To Grow
Zucchini is probably the best known of the summer squashes. It is a type of narrow squash that resembles a cucumber in size and shape. It has smooth, thin skin that is either yellow or green in colour and can be striped or speckled. Its tender flesh is creamy white in colour and features numerous seeds. Its edible flowers are often used in French and Italian cooking.
Zucchini can be planted by direct seeding or by transplanting young plants that have been started indoors. Seed directly into the ground as soon as the soil reaches temperatures of 60
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