Maturity 75 days. High yields of dark green zucchini. Excellent sliced, fried, steamed, or baked. Suitable for home garden and market growers. A summer squash variety.
Spring Planting: Plant zucchini seeds in Texas after the last frost, typically from late March to April, depending on your specific region.
Fall Planting: In cooler parts of Texas, a second planting in late summer (August) can be successful.
Zucchini requires full sun, so choose a location that receives at least 6 to 8 hours of direct sunlight daily.
Work the soil to a depth of about 8 to 12 inches and mix in a generous amount of compost or aged manure to improve fertility and drainage.
Plant seeds about 1 inch deep, spacing them 2 to 3 feet apart in rows or in hills (clusters of 2-3 seeds) spaced 3-4 feet apart. Water thoroughly after planting.
Keep the soil consistently moist but not waterlogged. Zucchini plants need about 1 inch of water per week, either from rainfall or irrigation.
When seedlings are 2-3 inches tall, thin them to leave the strongest plant in each hill or space plants about 2 feet apart in rows.
Apply a layer of organic mulch around the plants to retain moisture and suppress weeds. Use a balanced fertilizer a few weeks after planting to encourage growth.
Watch for common pests like squash bugs and diseases like powdery mildew. Use appropriate organic or chemical controls as needed.
Zucchini can be harvested when they are about 6 to 8 inches long. Regular harvesting encourages more fruit production.
Enjoy your zucchini fresh, grilled, roasted, or in a variety of dishes.