Grow Guide to Zucchini

Cucurbita pepo

Plant Description

A vibrant summer squash known for its glossy, deep green skin and prolific harvest. Zucchini grows rapidly on bushy plants and thrives in warm soil with full sun. Harvested young and tender, it’s a versatile favorite in gardens everywhere.

Quick Facts

  • Sunlight: Full Sun
  • Days to Sprout: 6–10 days
  • Days to Harvest: 50–60 days
  • Plant Spacing: 24–36 inches
  • Seeds per Hole: 1–2
  • Plant Type: Warm-Season Annual
  • Planting Depth: 1 inch

Best Planting Locations

  • Garden Beds: Ideal for sprawling growth and high productivity.
  • Raised Beds: Great for improving drainage and warming the soil faster in spring.
  • Containers: Choose at least a 10-gallon pot with plenty of space and water often.

Getting Started

  1. Direct Sow: Best sown directly after danger of frost has passed and soil has warmed above 65°F.
  2. Soil Needs: Loose, well-draining soil enriched with compost. pH 6.0–7.0.
  3. Water Consistently: Keep soil evenly moist to avoid blossom end rot and bitterness.

Companion / Enemy Plants

Good Companions: Beans, corn, nasturtiums, radishes, and marigolds.

Avoid Planting Near: Potatoes (compete for nutrients and space).

Attractants / Repellents

Attracts: Bees for pollination. Female flowers need male flowers nearby to set fruit.

Repels: Interplant with nasturtium and marigold to deter aphids and squash bugs.

When to Plant

  • Spring: Direct sow after last frost when soil is warm.
  • Summer: Can sow again midsummer for a second crop in warm zones.

Maintenance

  • Watering: Water deeply and consistently at the base. Avoid wetting leaves to reduce disease.
  • Mulching: Helps retain moisture and prevents soil splash that spreads disease.
  • Fertilizing: Apply balanced organic fertilizer at planting and every few weeks.

Harvest

  • Pick young zucchinis when 6–8 inches long for best texture and flavor.
  • Use a sharp knife or pruning shears to avoid damaging the plant.
  • Harvest frequently to encourage continued production.

Uses

  • Fresh: Grate into salads, spiralize into noodles, or slice for crudité.
  • Cooked: Grill, roast, sauté, or bake into fritters and breads.
  • Preserved: Shred and freeze or pickle slices for later use.

How to Store

  • Short Term: Store in the fridge for 4–5 days in a perforated plastic bag.
  • Long Term: Shred and freeze or slice and pickle. Blanch before freezing for best results.