For many years I grew Kuta squash from seeds from Park Seed Co. About four years ago they stopped offering those seeds and I haven't been able to find them anywhere. Kuta has almost a almond taste -- not the green taste of most zucchini -- it is good raw with a dip, grilled, baked, and stir fried. They look like some of the squash pictured -- especially the Greybeard. I'll try them and maybe a couple others, but if anyone knows where I can buy the Kuta Squash seeds, please let me know. Dick G

Of course you are able to can zucchini. Just because it is a low acid food does not mean you can't can it. Zucchini must be pressure cooked for 70 to 90 min depending on where you are located ( winter squash and pumpkin is like 180 min...though I haven't done it in years..so i might be off on the time a little). Canned Zucchini will not be able to be used shredded or in chunks. Canning it is only good for totally grating it in a blender and using it for things like zucchini bread. because it has to be cooked so long even if you do shred it or leave it in chunks it will be total mush. I keep the skin on and just put it in the blender! Make sure there is moisture in it...not too wet, but there must be some type of waterish liquid in it either from the zucchini or by adding water to it. just drain it really good when you use it to make your zucchini bread. My family has been pressure cooking zucchini for over 70 years and before that my great grandmother cooked it in a water bath for 3 hours over an open fire. Never had a bad jar. I've kept it the can jars on the shelf for 10 years in a can that was still good. Precaution, as usual, to check the seal, the color, the smell of course when you pop open the lid. To say it cant be canned it ridiculous. you must always be cautious when canning, but to say it can't be done is not true. green beens, carrets pumpkin etc is all low acid foods and people can them all the time!!! It will not keep its form though...that limits its uses!

You might want to check this out: (http://cuke.hort.ncsu.edu/cgc/cgc02/cgc2-19.html) It doesn't bode well based on what they found. The Wall paper seems to hold the most promise for what you want to do. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1210176/pdf/1677.pdf) Unless you know how to do embryo cell culture. Beyond my expertise.

I didn't think zucchini or summer squash plants split off but I think they are capable of putting down more roots. Maybe that's what happened. Blaketaylor, I'm sorry about your plants. Do you know what happened? My first 3 plants were started indoors but got touched by that late frost in May then stressed by the long cold spell. I always use fish emulsion when I transplant and use it if a plant looks like it's ailing. After mixing it up I pour the mix all over the foliage, not just around the base and roots. The plants looked so bad I decided to plant 6 more hills, 3 each of two different varieties. Eventually, the sick plants got healthy and all plants started producing at the same time. Last weekend I shredded a large zucchini in my food processor then made a recipe. I put the rest of the shredded zucchini in the frig. It has kept nicely and doesn't take long to mix a batch of cookies or muffins in the morning while it's still cool. Borrowed my DIL's mandolin so I can try a refrigerator pickle recipe and a summer squash and potato gratin. BTW my vegetable beds are a combination of lasagna gardenings and square foot. I am very happy with the lasagna method since it made it much easier to start a veggie bed on old sod. You don't have to remove any grass. I think the loose texture of the soil and the higher level of dirt compared to grassy paths has helped make my garden healthier than some neighbors during the awful cold, rainy spell we had. I know people who just gave up. We had areas of the yard with long standing puddles (also have a high water table). I thought I would have trouble this year because last fall we topped the two new beds with a thick layer of fresh from the barn steere manure. In spring it was hard and hadn't composted well. Since I planned winter squash in one and zucchini and tomato plants in the other, I decide to just dig a shallow hole, add some better compost so the seeds could get a start. Things have done well. I did not use a lot of compost or lasagna method in the beds by our kitchen porch. I don't like the soil texture at all. It seems packed down. I plan to add grass clippings, etc this fall to improve the texture.