Zucchini can be boiled in water and does not need to be peeled before cooking.

After the water boils, add the sliced ??zucchini slices and wait for about five minutes. You can put some condiments on the cooked zucchini, such as soy sauce, salt, sugar, and sesame oil. In addition to being eaten boiled, zucchini can also be fried with fungus, pork, eggs and other ingredients, all of which are delicious.

Zucchini (scientific name: Cucurbita pepo?L.) is an annual trailing herb of the Cucurbitaceae family and the pumpkin genus; its stems have ridges and grooves. The petioles are thick and covered with short bristles; the leaves are hard, upright, triangular, semicircular, dark green above, lighter below, and there are rough hairs on both sides of the veins. The tendrils are slightly thicker.

Original from southern North America, China began to introduce cultivation from Europe in the mid-19th century, and it is distributed all over the world. Zucchini contains more vitamin C, glucose and other nutrients, and has the effects of relieving irritability and quenching thirst, moistening the lungs and relieving cough, clearing away heat and diuresis, reducing swelling and dissipating stagnation. The fruits are used as vegetables.

Growth habits of zucchini

The optimum temperature during the growth period is 20-25°C. Growth slows down below 15°C and stops growing below 8°C. Above 30°C, growth is slow and disease is highly susceptible. The suitable temperature for seed germination is 25-30°C. Germination can occur at 13°C, but very slowly; germination is fastest at 30-35°C, but can easily cause leggy growth.

The flowering and fruiting period requires higher temperatures, generally 22-25°C is the best. The lowest temperature for root growth is 6°C, and the lowest temperature for root hair occurrence is 12°C. Fertilized fruits can develop normally when the night temperature is 8-10°C.

Reference for the above content: Baidu Encyclopedia-Zucchini