Harvesting homegrown zucchini is one of the joys of summer gardening. These plants are incredibly prolific, and the fruit grow at lightning speed so it’s best to check them daily – zucchini can go from perfect to giant monster size almost overnight! The ideal size for harvesting is 15–20 cm long when they’re tender and full of flavour. Use a sharp knife to cut them cleanly from the plant. Store in the fridge for up to a week. Happy harvesting!
Quick tips on how to grow Zucchini and what you can make with them:
Best Time to Plant (By Australian climate)
- Tropical & Subtropical: March – September
- Temperate: September – January
- Cool/Cold: October – December
Where to Plant
- Full sun (at least 6–8 hours daily)
- Sheltered from strong winds
Soil type
How long to grow
- Germination: 5–10 days
- First harvest: 6–8 weeks after planting
Companion plants
- Corn, beans, radishes, nasturtiums, marigolds
- Avoid planting near potatoes
Feeding
- Heavy feeder – needs regular fertilising
- Feed every 2–3 weeks with liquid seaweed or compost tea
- Side-dress with compost or organic matter as they grow
Tasty ways to cook Zucchini
Fresh & light
- Zucchini noodles (zoodles) with pesto
- Grilled zucchini with lemon and feta
- Zucchini and tomato salad
Warm & comforting
- Crispy Zucchini Fritters with Tzatziki
- Creamy zucchini soup
- Stuffed zucchini boats with mince & cheese
Baking & sweet treats
- Zucchini muffins or bread
- Chocolate zucchini cake
- Savoury zucchini and cheese scones
