Costata Romanesco Zucchini is an Italian heirloom prized for rich, nutty flavor and distinctive ribbed fruit. Grey-green skin, pale striping and pronounced fluted edges give cross-cut slices a beautiful scalloped outline. This packet contains 50 non-GMO, heirloom seeds for a summer squash that brings character to both the garden and the kitchen.

Harvest small for the best texture, then enjoy tender slices raw or let their flavor shine in sautéed, grilled and roasted dishes. The ribs make simple rounds look special on the plate without elaborate preparation. Its edible male blossoms offer another traditional kitchen ingredient when gathered from plants grown appropriately for food use.

Costata Romanesco develops large plants and generally produces less heavily than many modern squash varieties. Give it room and plan the number of plants around your household's needs rather than expecting the yield of a highly productive hybrid. This is a variety to choose for its distinctive flavor, texture and appearance, with frequent picking helping you catch fruit while it is young.

Germination Rate: 92%. Test Date: 5/26. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Costata Romanesco Zucchini?

• Rich, nutty flavor: A distinctive Italian heirloom choice for dishes that put zucchini at the center.
• Scalloped slices: Pronounced ribs create decorative cross sections for fresh and cooked preparations.
• Tender young fruit: Harvest small to enjoy the best texture before seeds and skin become more developed.
• Edible blossoms: Male flowers can be used in traditional dishes when correctly identified and grown for edible use.
• Heirloom seed: An open-pollinated variety for gardeners interested in traditional crops. Seed saving requires appropriate isolation from compatible squash varieties.

Planting Tips for Success

• Planting time: Sow after frost danger has passed and the soil has warmed. In long-season areas, plan later sowings only when enough suitable growing weather remains.
• Sunlight: Choose full sun for vigorous growth and flowering.
• Soil: Prepare fertile, well-drained soil and incorporate compost as appropriate.
• Sowing: Follow packet directions for depth and spacing. Keep soil evenly moist during establishment without waterlogging it.
• Room to grow: Allow generous space for this large plant's foliage and leave access for harvesting. Thin crowded seedlings.
• Watering: Water consistently at soil level where practical. Check moisture during hot weather and fruit development.
• Fertilizing: Follow soil-test or fertilizer-label guidance. Avoid excessive nitrogen that favors foliage over balanced growth.
• Support: Grow with enough space on the ground or use a support system suitable for zucchini. Do not assume it climbs like a vining crop.
• Pollination: Leave flowers available for pollinating insects. If harvesting male blossoms, leave enough to support pollination.
• Harvest: Check plants frequently and cut young fruit from the plant rather than twisting stems. Harvest small for tender texture.
• Garden checks: Inspect foliage and stems for pests or disease and follow local guidance for managing problems.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh: Slice washed young fruit thinly for salads or vegetable plates, showcasing its scalloped edges.
• Roasted: Cut even rounds or half-moons, toss with oil and roast in a single layer until tender with lightly browned edges.
• Sautéed: Cook slices with garlic and herbs for a quick side dish without overwhelming the nutty flavor.
• Grilled: Cut lengthwise strips, brush lightly with oil and grill until tender.
• Soups and pasta: Add cut zucchini toward the appropriate stage of cooking so it becomes tender without falling apart.
• Blossoms: Inspect, clean and prepare correctly identified edible flowers using a reliable recipe. Avoid flowers exposed to products unsuitable for edible crops.

Order Costata Romanesco Zucchini Seeds Today

Grow 50 Italian heirloom seeds for flavorful ribbed zucchini, beautiful scalloped slices and traditional edible blossoms.

Nutritional Information

General reference for 1 cup sliced raw zucchini, approximately 113 grams, not variety-specific Costata Romanesco testing. Values are approximate and refer to harvested zucchini, not planting seeds.

• Calories: Approximately 19
• Total Fat: Approximately 0.4 grams (1% Daily Value)
• Total Carbohydrates: Approximately 3.5 grams (1% Daily Value)
• Dietary Fiber: Approximately 1.1 grams (4% Daily Value)
• Total Sugars: Approximately 2.8 grams
• Protein: Approximately 1.4 grams

Important Disclosures

• Variety Disclaimer: Fruit size, color, ribbing, yield and harvest timing vary with growing conditions. Germination test results do not guarantee identical garden performance.
• Seed Storage: Store seeds cool, dry and dark, protected from moisture and heat.
• Planting Zones: Follow local frost dates and warm-season growing guidance.
• Food safety: Packet seeds are for planting. Culinary references apply to harvested fruit and appropriately grown blossoms. Do not eat squash that tastes unusually bitter.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Garlic-Parmesan Roasted Costata Romanesco Zucchini

Showcase the scalloped slices and nutty flavor in an easy roasted side dish. Use harvested zucchini, not planting seeds. Serves 4. Prep: 10 minutes. Cook: 15 to 20 minutes.

Ingredients

• 1½ pounds young Costata Romanesco zucchini
• 2 tablespoons olive oil, divided
• 2 garlic cloves, finely minced
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ cup finely grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Lemon wedges, for serving

Directions

1. Heat the oven to 425°F. Wash and dry zucchini. Trim the ends and cut into rounds approximately ½ inch thick, or half-moons if the fruit is wider.
2. Toss with 1½ tablespoons olive oil, salt and pepper. Spread in a single layer on a rimmed baking sheet. Use two pans if needed to avoid crowding.
3. Roast for 10 minutes, then turn the pieces. Mix minced garlic with the remaining ½ tablespoon oil and toss gently with the zucchini.
4. Sprinkle with Parmesan and roast another 5 to 10 minutes, until tender and lightly browned. Check early to prevent the garlic or cheese from burning.
5. Transfer to a serving plate, scatter with parsley and serve warm with lemon wedges.

Kitchen tip: Young fruit needs no peeling. Drying the slices and leaving space on the pan helps prevent a watery dish. Refrigerate leftovers within two hours and use within 3 to 4 days.

Growing a Doomsday Garden by David Schulze