Originating in Rome as far back as the 1500’s, then moving North from the Mediterranean, this summer squash zucchini grows a dark green with cream coloured stripes, and are favored in Italy for their exceptional flavour and texture. Great as a pasta substitute, in salads, roasted, or battered and fried and it also freezes well. Large more mature ones can be halved, stuffed and then baked. We like to shave them into ribbons using a vegetable peeler or mandolin and roll them up to make
enchiladas. The flowers are popular in high end restaurants where they fry them or stuff them and fry them with a beer batter.
Sow 2-3 seeds 1″ deep, 3′ apart in 18″ hills, in full sun when all chance of frost has past. Plants grow to 20″tall and 20″ wide. Harvest when fruit reaches 6″ to 8″ in length, or grow them larger for stuffing. Benefits from compost amended soil.