Zucchini Striato d'Italia
The word Zucchini comes from Italian and this variety is widely grown in northern Italy. It has very attractive fruits with raised green ridges. They have a distinct almost nutty flavour and firm texture, which some say is the best of all zucchinis.
How To Grow
Sow directly into well-prepared soil in a warm sunny position.Sow 2-3 seeds in clumps 12mm (½in) spaced 40cm (16in) apart. Lightly firm down and keep moist.Thin to the strongest seedling when the first true leaves develop. Mulch plants with compost or straw as they grow.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
- 450g bunch silverbeet, leaves and stem chopped separately
- 3 zucchinis, grated and squeezed
- 2 carrots, julienned
- 1 cob corn, kernels cut away
- 2 onions, finely chopped
- 400g can chickpeas, rinsed and drained
- 1 cup grated parmesan
- 1/3 cup semi-dried tomatoes, roughly chopped
- 1 bunch dill, roughly chopped
- 6 eggs, lightly beaten
- 1/4 cup olive oil
- Preheat oven to 200°C.
- Cook carrots and silverbeet stems in boiling salted water for 5 minutes. Add leaves and cook for a further 5 minutes. Drain.
- Pan fry onion in oil, stirring occasionally until soft. Add silverbeet, zucchinis and corn, and stir for 5 minutes or until soft.
- Add chickpeas, parmesan, semi-dried tomatoes and three-quarters of the dill to vegetables, season with salt and pepper stirring to combine.
- In a separate bowl whisk the eggs together, then add egg mixture to the pan. Allow to cook for 5 minutes.
- Transfer pan to oven and bake for 20 minutes or until set.