The zucchini is a hybrid of the cucumber.
Zucchini are usually picked when under 8 inches in length, with the flowers still attached. The seeds are still soft at this length. Zucchini can grow up to three feet long, but at this length they are often fibrous and don't taste as good.
Unlike cucumber, zucchini is usually served cooked. It can be prepared by steaming, boiling, grilling, stuffing and baking, barbecuing, fring. It also can be baked into a bread or cake mixs. It can also be eated raw. Zucchini should be used fresh. As they are prone to damage from storage both in and out of the fridge.
Blossoms that are only slightly open can be cooked, with the pistils removed from female flowers, and stamens removed from male flowers. There are a variety of recipes in which the flowers may be deep fried, stuffed, sautéed, baked, or used in soups.
Zucchini prefers well-drained, fertile, loose soil. Plentiful moisture is needed for the fruit to grow.
Zucchini is one of the easiest fruits grow. As such, it has a reputation for overwhelming production. One good way to control over-abundance is to harvest the flowers.