The variety of zucchini commonly grown in home gardens and sold commercially and in retail stores was cultivated by Italians from squash originally found in colonial America. Zucchinis, like all squash, originated in the Americas, meaning North and South America.
“You’re becoming a real vegetable any more, do you know that?” Tim’s wife said to him one day, for no apparent reason. “Who, me?” Tim replied, trying to make light of the situation by saying it with a sort of zucchini accent.
Zucchini also goes by the names Italian squash, courgette, vegetable marrow, long marrow, and garden marrow.
The word ‘zucchini’ is derived from the Italian word ‘zucca’ meaning ‘squash.’ ‘Courgette’ is a diminutive of the French word ‘courge’ meaning ‘gourd’ or ‘marrow.’
Together with pumpkins and some other squashes, zucchinis are a member of the species ‘Cucurbita pepo.’ Zucchinis are a variety of cucurtbits, genus cucurbita, meaning that they are in the same family as cucumbers, squashes, and melons.
The largest zucchini on record was 176.5 centimeters (69.5 inches) long, and weighed 29.5 kilograms (65 pounds). The humongous veggie was grown by Mr. Bernard Lavery of Plymouth, Devon, England.
Some would say zucchini is a wonder food because of its fast growth, easy preparation, and low calorie content.
A typical whole zucchini has about 25 calories; by comparison, a typical baked potato has about 130 calories.
Zucchinis have more potassium than bananas have.
Karen: What is zucchinis favorite game?
Zucchini is pronounced as zoo kee nee.
“If you’ve ever grown zucchini, you know they all ripen the same day. You wait all of June and July for zucchini. August rolls around, and one day - bam! You have more zucchini than you know what to do with. You start handing them out to your neighbors and friends at work because there’s no way any single person can handle all that zucchini. Not even if you’re smart and resourceful and have accumulated dozens of good recipes, not even a person who likes zucchini as much as I do.” -Gale Martin: “Grace Unexpected” (2012)
The Zucchini Brothers, a band from Saratoga Springs, New York, United States of America, plays songs for children. They also have a cranberry bread recipe on their website . . . but alas, no zucchini bread recipe. To listen to their music, visit www.ZucchiniBrothers.com.
Zucchinis are ready for harvest about 35 to 55 days after planting from seed.
The three-day Annual Zucchini Fest in Obetz, Ohio, United States of America, is ‘everything zucchini.’ The event runs from 27 to 30 August of each year, and includes a parade, queen’s pageant, contests, arts and crafts, games, and much more. Information about the gala can be found at www.obetzzucchinifest.com.
Zucchini is harvested as a summer squash. Summer squash are squashes that are harvested when immature, meaning while the rind (skin or peel) is still tender enough to be edible. Biggest is not best when it comes to zucchini; the most flavorful zucchinis are small to medium in size.
A Christian couple heard that their vegetarian son would be coming home from college to spend the Thanksgiving Holiday with them. Said the man, “Let us prepare the fatted zucchini, Martha! Our prodigal son is returning.”
Grocery stores usually do not sell zucchini blooms, blossoms, or flowers, but sometimes they can be found at farmers’ markets. The bright yellows beauties aren’t just for looking at - they can be stir-fried and eaten.
Overheard: A zucchini is a vegetable that can be baked, boiled, fried, or steamed before children refuse to eat it.
Raw, uncooked zucchini can be sliced and put into salads, similar to the way cucumbers are sliced and put into salads.
So, you have lots of fresh zucchinis, and you cook and prepare them, and they look great, but they have a bitter or sour taste. The next time, use smaller zucchinis that have been picked off the vine well before they are fully-grown and mature. As zucchinis grow larger, and as they age on the shelf at the market or in your refrigerator, they begin to ripen. The best zucchinis are ones that have not yet ripened and have not developed any bitter or sour taste. Much like cucumbers, you will want to eat zucchinis while they are small and well before they are full grown and ripened, preferably within a few days of their arrival in your kitchen.
- Zucchini is ready for harvest in how many days after planting from seeds?
- Are zucchini blossoms, or flowers, edible?
- What are zoodles made of?
According to www.NationalDayCalendar.com, 8 August of each year is National Sneak Some Zucchini Into Your Neighbor’s Porch Day.
Zucchini Quiz Answers
- Zucchini is ready for harvest 35 to 55 days after planting from seeds.
- Zucchini blossoms, or flowers, are edible, though usually stir-fried.
- Zoodles are strips of zucchini that can be used in place of pasta.
In parts of America, if you park your car in a suburban neighborhood in August, be sure to lock the doors, because if you fail to do so, the neighbors might fill your car with zucchini!
Clear indications you have grown too much zucchini:
- Your neighbors find them every afternoon in their mailboxes.
- You are eating zucchini for breakfast, lunch, and dinner - and snacks too.
- Even the field mice have stopped eating them.
- A nightmare about an invading zucchini army awakens you in the night.
- Your children are using them for building blocks.
- You have carved a working piccolo out of a zucchini.
This is MFOL! . . . where we plant smiles, grow fun, and harvest giggles . . . perhaps we should try that with zucchinis . . .