The first records of zucchini in the United States date to the early 1920s. It was thought to be brought to this country by Italian immigrants and cultivated in California. Zucchini has a delicate flavor and can be simply cooked with butter or olive oil and herbs, or found in complex dishes.
The skin is usually left in place. When frying zucchini, it is recommended to pat down cut sections to make them drier. It can also be eaten raw, sliced or shredded, in a cold salad as well as lightly cooked in hot salads. Mature (larger sized) are well-suited for baking in breads.
Zucchini can be eaten many ways
Zucchini can be cut with a spiralizer into noodle-like spirals and used as a low-carbohydrate substitute for pasta or noodles, which gives the name “zoodles.”
It is a warm season crop with compact, bushy or trailing varieties to pick from. Compact types are suitable for container pots — anywhere you don’t have a lot of space — while trailing types may be trained as climbers to grow up supports such as a trellis or wire mesh. The green zucchini is more popular, but try a few of their more charismatic cousins as well, including varieties with yellow fruits, striped or ribbed fruits, and even round fruits.
Zucchini and eggplant crisps at Noya, a new Mediterranean restaurant in Yonkers May 5, 2026.
Zucchini is a vigorous grower. While each plant will produce several squashes during peak season, you will typically find that one or two plants will produce “bumper” crops, leaving you to give the squash away to neighbors or bake lots of zucchini bread.
Zucchini is a highly prolific, nutrient-dense summer squash technically classified as a fruit (a pepo berry) that is harvested young while its skin is soft and edible. Popular for its low-calorie content (about 21 calories per cup) and versatility in cooking, it can be eaten raw or grilled.
Zucchini is easy to add to your diet. It can be used raw in salads; stew with other summer fruits and vegetables to make a ratatouille; stuff with rice, lentils or other vegetables, then bake it; for a mild stir-fry, add olive oil and sauté; boil it, then blend into soups; serve as a side dish, grilled or sauteed with garlic and oil; breaded, then fried; spiralize it into spaghetti or linguine-like noodles, or slice it to replace lasagna sheets; or bake into breads, pancakes, muffins or cakes. You might even consider using the flower atop salads, soups, or stews for some extra appeal.
Appearance and types: While usually dark green, they can also be golden yellow or light green. They are best harvested at 6-10 in. in length.
Nutritional value: Rich in vitamin C, vitamin A, potassium and magnesium, they also offer antioxidants and anti-inflammatory properties.
Grill it or bake it
Culinary uses: Because of their mild, slightly sweet flavor, they can be used in savory dishes (grilled, sauteed) or sweet ones (baked into bread).
Growing tips: One or two plants are often enough for a family, as they are highly prolific in summer. They thrive in full sun and rich soil.
Harvesting: Regular harvesting of young fruit increases the plant’s production.
Storage: Store unwashed in the refrigerator for one to two weeks.
Note on bitterness: Rarely, zucchini can be extremely bitter; this indicates the presence of toxic cucurbitacin, often caused by extreme heat stress cross-pollination.
Growing in raised beds can take your zucchini harvest from good to amazing, especially in tough garden spaces. Better drainage, warmer soil and easier to catch problems before they start. Gardening expert Madison Moulton explains how to maximize your zucchini harvest in raised bed gardens.
Master Gardener Sue LaFountaine
Raised garden bed is a good option
She goes on to say that zucchini is famously easy to grow. But there’s a difference between growing zucchini and growing great zucchini, producing all season without succumbing to the usual problems of powdery mildew, squash bugs or rotting fruit. Raised beds give you a serious advantage when growing zucchini. The improved drainage alone solves half the issues that plague in-ground plantings. Better soil control, easier pest management and the ability to extend your season mean you’ll be wondering why you didn’t try it sooner.
Whether you’re working with a single bed or have room for more, these techniques will help you grow more zucchini than you’ll know what to do with (in the best possible way).
Community garden has space available
If you would like to try growing zucchini this year but don’t have any gardening space available, consider the raised beds (4×12 or 4×6) at the Sandusky County Community Garden located at the corner of North Fifth Street and Countryside Drive in Fremont. These plots are rented out for $20. If your plot is maintained throughout the season, your $20 will be returned. Call 419-334-6340 or email Sharon Devine at Sharon.devine589@gmail.com. Participants must provide their own plants/seeds/tools/and maintain the rented plot/bed. Water is available with a hose.
Sue La Fountaine is a Master Gardener for The Ohio State University Extension Service in Sandusky and Ottawa counties.
This article originally appeared on Fremont News-Messenger: Your guide to growing and cooking zucchini this summer
Comments are closed.