I thought about it for a minute or two in February, when I started extra summer squash seeds, just in case some failed to germinate. And I really did know better in May when I bought a couple extra plants, just in case some failed to thrive.
They germinated. They are thriving. Now it is Zucchinipalooza in our backyard. I have become that neighbour.
The best performers in our Dave-constructed raised vegetable beds are a Golden Dawn hybrid from Vesey’s Seeds of Prince Edward Island. Even cucumber beetles can’t slow these babies down. They are yielding at least one zucchini a day.
So far we’ve grated them for zucchini bread, chopped them for vegetarian chili, sliced them for zucchini gratin, and coined them to eat raw. This has to be one of the most versatile vegetables ever. (Yes, I realize zucchini is actually a fruit).
I have yet to deep fry the flowers or use them in soup, as is done in Mexico, where the flower is called flor de calabaza, but stuffed zucchini will likely be on the menu soon. I stumbled across this and wow, does it ever look good: http://www.kalynskitchen.com/2009/09/recipe-for-meat-tomato-and-mozzarella.html
Some zucchini trivia:
-zucchini is a good source of potassium (one zucchini has more potassium than a banana), and vitamin A
-zucchini is a super low-calorie veggie — it’s 95% water!
and, best of all, from Nutrition-and-you.com:
-zucchini, especially the golden skin variety, is rich in flavonoid poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and various disease process.
Fortunately our family, friends and neighbours are all zucchini lovers. Although you might ask me again once the season is over.
I’ve had good success with seeds from Vesey’s: http://www.veseys.com/ca/en/