Do You Play The Tromboncino?

Wednesday, August 8, 2012

I mentioned in my last post that I was growing Tromboncino squash. This has been an experience, and the plants, I fear, are just getting going. Zucchetta Trombonico Ripicante (Chinese trumpet in Italian) is a pale green variety of zucchini with enormous leaves and huge, tropical-looking squash blossoms that grow fruit up to three feet long in fun curlycue shape (though, less so, when trellised like mine).

This would be a great plant to grow with kids, as what starts off looking like this...

Has transformed into THIS almost before your eyes...

I'm loving the comical shape of these but I am beginning to get worried about what I'm going to do with all this zucchini (I know, I know--a tale as old as time). The flesh is denser than other varieties of zucchini, with the seeds being concentrated in the bulbs at the end. I've heard that it has a subtle artichoke flavor, which regretfully  I haven't noticed as of yet. I've sauteed it and grilled it for antipasti (works great for that!). I hear it freezes well so I may try that for use in soups.

One other cool thing about this squash is that it gets a hard shell as it matures, allowing you to store it like a winter squash, with a flavor that is supposed to be like a butternut. I'll be in heaven if that's true!

Help? Any favorite zucchini recipes or preservation ideas for me?


  1. One of my favorite ways to use zucchini is to shred it, put it in a colander in the sink, and toss it with a tablespoon of salt. Let is sit there for 30 minutes and it will begin to release a ton of water. Squeeze it out to release more, then roll it in a towel to really get it all out. Now toss it with mint, parsley, orzo, and maybe some sliced cherry tomatoes and red onion. Dress it lightly with some olive oil and pepper, perhaps some toasted sliced almonds and call it good. In fact, I'm making this today!

    That is one crazy cool looking squash: I love it!

  2. I grew those once. They were great, but no easier to foist off on friends that the plain old green ones. LeLo's recipe sounds divine.

  3. Lelo, that sounds AMAZING! I'm going to make that tomorrow! The Tromboncinos have less water so they will be great for that.

    Daniel, would you like a Tromboncino (or 10?)?

    Ricki, did you leave any of yours to harden on the vine? I hear they are like winter squash and taste like butternut, which sounds great.

  4. Who is that handsome man!?

  5. Why, that's Mister Tromboncino, of course!

  6. We like to put slices of mature zuchinis in our different condiment pickles in the refridgerator jars and olive jars and pepperocinies even, over night they pick up a nice bit of flavor from their jar partners or leave them for longer and either way you are rewarded with the extra nutrients that are highly touted as very good for you.

  7. Ooh, how resourceful of you--that's a great idea! I'm going to give it a go.


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