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| University of Maryland Extension |
The saying goes... Give a person a fish, he eats for a day. Teach a person to garden, and the whole neighborhood gets zucchini!
Facts...
• Squash is a member of the cucurbita family, which includes melons, pumpkins, cucumbers, and gourds.
• Summer squash take 35-45 days to come into flowering, depending on temperature and variety.
• Summer squash are generally harvested immature (3-5 days after the flower opens). If left on the vine longer, the skin begins to toughen and quality decreases.
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| Mississippi State University Extension |
• Handle carefully as the fruits bruise easily. Will keep for 5 to 14 days in cool (32°- 50°F), moist (90% Relative Humidity) conditions.
• Zucchinis contain 95%water; a small one contains about 25 calories. Substitute zucchini for a baked potato and save more than 100 calories.
• Zucchinis were first brought to the United States in the 1920s by the Italians.
• Courgette is what the French and the British call zucchini.
• The flowers of the zucchini plant are edible. Fried squash blossoms are considered a delicacy.
• Zucchinis were first brought to the United States in the 1920s by the Italians.
• Courgette is what the French and the British call zucchini.
• The flowers of the zucchini plant are edible. Fried squash blossoms are considered a delicacy.
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| University of Maryland Extension |
• Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana.
• One pound of zucchini equals about 4 cups grated zucchini; about 1 cup mashed zucchini; and 3 cups chunked zucchini.
• Zucchini bread is one of the most popular ways to use zucchini.
• Bigger is not necessarily better. Small to medium sized zucchinis are the most flavorful and the darker the skin, the richer the nutrients.
Sources: ~ https://healthysd.gov/zucchini/
