You're probably well aware of how productive this summer squash can be. Once it takes off, it just doesn't stop producing. You can do lots of things with zucchini, though—cook and serve it in casseroles, slice it up and add it to pancakes, make a low carb alternative to pasta (helloooo, zoodles!), or bake zucchini bread.
Here's exactly what you need to know to grow your best crop of zucchini yet, plus some absolutely delicous ways to eat it.
Planting
Zucchini likes well-drained, fertile soil that's been amended with lots of compost. Plant seed outdoors when the soil temperature has reached 60°F—about a week after the last frost. You want to give your squash a lot of room to spread out and grow. Plant them about 3 to 4 feet apart in rows 8 to 12 feet apart. If space is limited, put up a trellis for vertical support.Watering and Fertilizing
Zucchini like consistently moist soil. To prevent problems with disease, always water from below. Spray plants with compost tea two weeks after seedlings come up. Spray again in three weeks or when the first flowers appear.Pests and Diseases
Pale to brown blotches on leaves are the work of squash bugs. Squash vine borers cause plants to wilt suddenly.Powdery mildew may strike the plants, leaving whitish powdery spots on leaves that turn brown and dry.
Plants that wilt and ooze a sticky sap when cut may be infected with bacterial wilt, which is spread by cucumber beetles.
Harvesting
Fun fact: You can eat the zucchini flowers too! Enjoy them in salads, serve them over pasta, or even try them fried.
You can store zucchini in the refrigerator for about a week.
source : https://www.goodhousekeeping.com/home/gardening/a20705748/how-to-grow-zucchini/
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