There is nothing like a rampant zucchini plant to fill every nook and cranny in your vegetable garden. Anyone can grow one of these!
Turn your back for 5 seconds and this is what you get.
Next year I am growing this variety up onto a trellis, so the long fruit can hang down.
Makes getting to the other veggies a bit of a delicate operation....
This variety is called the Tromboncino...as you can see by the shape. I haven't grown this variety before so I have been keen to try. What I have noticed is that it's not as watery as other types of zucchini.
Zucchini fun facts
- More potassium than a banana
- It's not a vegetable but a fruit
- You can cook with male or female flowers but generally male flowers are used
- No skill required to grow one of these
- Flowers don't keep well - try to use the same day you have picked
- Taste delicious
I sometimes see zucchini flowers in the supermarkets and my they look sad. How cool is it to just walk out into the garden and pick to your hearts content and you know they are going to be FRESH!
Look how beautiful they are!
These are boy flowers - you can tell by the long slender stalk which I like to keep on. They are delicate and you have to treat with care.
Firstly pick out the stamens - I used tweezers to get into the base.
- 2/3 cup (100g) plain flour
- 1 tablespoon olive oil
- 150ml chilled light beer
- 1 egg white
ZUCCHINI FLOWER FILLING
- 250 grams ricotta
- 1 tblsp grated lemon rind
- 1/3 cup parmesan cheese
- Fresh basil leaves chiffonade
- Oil for frying
- s & p
Make sure you stir to soften the ricotta mix well, so it's nice and smooth. Spoon into a piping bag - I was in a bit of a hurry and just used some baking paper and snipped the bottom to pipe.
Dip in the batter and fry in oil. They don't take long at all and the stalks are nice and handy to grab onto with the tongs.
Drain on absorbent paper.
A squeeze of lemon...a crisp white wine...a table under a tree....