- Sun: Full sun
- Harvest Size: 6 to 8 inches long
- Days to Harvest: 48
- Plant Size: 4 feet wide, 3 feet tall
A 1957 All America Selection winner, this Black Beauty variety of zucchini matures early and produces abundant fruit with dark green skin and creamy white flesh. Zucchini is very easy to grow. Pick very small fruits for “baby zucchini.”
Plant zucchini in late spring, at least a few weeks after the last frost. In cooler regions, warm the soil with black plastic and then cut holes to plant. If it’s a particularly sunny day when you plant, give plants shade cover (a plastic pot will do) for a few days to prevent wilting.
Plant spacing: 3 to 4 inches apart on hills spaced 4 feet apart. One per 20-inch pot. Plants per person: 2 to 3.
Secrets to Success »
Like all summer squash, give zucchini plenty of sun, food, and water. Prepare the soil with a 3-inch layer of compost and a time-released or organic fertilizer. Set out 3 transplants a few inches apart on hills spaced 4 feet apart. Water well, and feed with Bonnie Herb & Vegetable Plant Food especially if leaves appear pale.
Harvest and Use »
Check your zucchini plant every few days and pick often to promote more fruiting. Slice and eat zucchini raw or use in soups and casseroles, batter and fry, or grill. Keep in the fridge for up to 2 weeks; preserve by pickling or steaming and then freezing.
Zucchini blossoms are edible, too, and a summer treat. Pick the first blossoms that appear on the plant—these male flowers bear pollen but not fruit. Remove the inner part of the blossom and use fresh in salads or dip them in tempura batter and fry.
Try These Garden Companions »
- Bell peppers.
- Crookneck or Straightneck squash.