Zucchini

Zucchini, (Cucurbita pepo), variety of summer squash in the gourd family (Cucurbitaceae), grown for its edible fruits. Zucchini belongs to Cucurbita pepo subsp. pepo Zucchini Group, and the term specifically refers to uniformly cylindrical fruits of the summer squash variety. Zucchini is one of the youngest of the eight edible-fruited cultivar groups developed within Cucurbita pepo.

Name and origin

The ancestors of the modern zucchini were North American pumpkins brought to Europe by the early 16th century, which Italian farmers subsequently cross-bred and selected for their long-fruited traits. As a distinct horticultural vegetable, the zucchini emerged in the mid-19th century around Milan in northern Italy. The term zucchini comes from the Italian word zucca (meaning “gourd”) and translates to “small gourd.” The name originated independently in early 19th-century Tuscany, initially describing small, dried bottle gourds used as tobacco containers. In the 1840s Italian cookbooks began applying the term to young summer squash. The name came to be associated with the specific dark green, cylindrical squash variety from Milan when it was exported to the United States in the early 20th century.

Physical description

Zucchini plants are typically bushy, though some varieties may produce vines or have a creeping habit. The leaves are large and palmately lobed, and both the stems and the leaves have small prickly trichomes (plant hairs). The large unisexual flowers have five yellow-orange petals and are pollinated by bees and other insects. Most varieties bear dark green cylindrical fruit, but some produce round or intermediate shapes in colors ranging from yellow-green to nearly black. The fruit is a type of berry known as a pepo and is usually harvested before the rind hardens. The plants are susceptible to squash bugs and squash vine borers, and the fruits can be affected by blossom-end rot under uneven watering conditions.

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Cultivation

A well-drained, slightly acidic soil (pH 6–6.5) with ample moisture and about 70 percent porosity is needed for high zucchini yields. The vines grow best on slightly raised soil beds, which improve drainage. Zucchini plants need warm weather with soil temperatures above 21 °C (70 °F) for optimal growth. In temperate climates zucchinis can be cultivated in spring using black plastic mulch, which raises the soil temperature. Fruits are typically harvested when young; harvested fruits start to spoil within two weeks in cold storage.

Uses

The young fruits of zucchini are consumed raw or cooked as a vegetable. They are a source of essential micronutrients, including carotenoids such as lutein, β-carotene, and zeaxanthin; vitamins such as C, B6, riboflavin, thiamin, and niacin; phenolic compounds; and minerals such as magnesium, calcium, potassium, and phosphorus. These substances are associated with antioxidant, analgesic, anti-inflammatory, antimicrobial, and anticancer activities. Zucchinis contain dietary fiber and 94 percent water, which make them a popular low-carbohydrate food in weight-loss diets.

Laboratory studies have indicated the potential benefits of zucchini fruit extracts for use in cosmetic and pharmaceutical products. The flowers are also edible and are sometimes fried.