General Description/History

• Related to squash, pumpkin and cucumber
• Elongated cylindrical squash 20-40cm long and 3-5cm in diameter
• White, crisp flesh
• A core of soft edible seeds
• An upright plant
• The plant has short runners

Select zucchini with glossy, blemish free skin. Avoid zucchini that show any soft spots or signs of withering.

Zucchini can be boiled, baked or fried. Use raw in salads, grated and baked in cakes. Zucchini is extremely versatile, cut into sticks, ribbons or circles and added to stir-fry.

Zucchini belongs to the same plant family as cucumbers and pumpkins. They grow on a upright plant with short runners. They are prolific bearers, and grow quickly, starting to bear 7-9 weeks after planting.

Zucchini originated in Italy and was popular in the Mediterranean region for hundreds of years before it became popular in the western world.

Nutritional Value

Zucchini are an excellent source of vitamin C and low in sodium. 60kJ/100g.

Storage/Handling

7-10°C and 90 – 98% relative humidity.

Consumer Storage: Store in an airtight plastic bin the refrigerator crisper.

Season: 

Botanical Name: Cucurbita spp

Alternative Names: Courgette

Availablity: 

Growing Areas: 

QLD – Bowen, Bundaberg, Burdekin, Fassifern Valley, Lockyer Valley, Stanthorpe
NSW – Camden, Dareton, Far North Coast, Gosford, Griffith, Hunter Valley, Windsor
VIC – Melbourne Metropolitan Area, Sunraysia, Werribee
TAS – North West
SA – Adelaide Plains, Riverland
WA – Carnarvon Perth Metropolitan Outer Areas
NT – Batchelor, Darwin, Katherine