Traditional Italian heirloom with great flavor.
This distinctive zucchini is medium gray-green, with pale green flecks and prominent ribs.
Edible Flowers: Blossoms bear a mild, squash-like flavor and are great stuffed and fried, or sliced for use in soups, omelets, salads, and pasta dishes.
Recipe:Heirloom Romanesco squash, a soft-skinned variety, is versatile and can be used in both sweet and savory preparation. Slice and layer with other vegetables and bake into a gratin. Cut into sticks, bread and deep-fry. For pickles, slice thinly into coins and combine with onions, garlic, sugar, fresh dill and vinegar. For simple preparation, slice and roast with olive oil, salt and pepper. Dice zucchini and cook in stri-fry. Halve lengthwise, remove seeds, stuff with meat or cheese and bake.