Courgettes · uncommon
Costata Romanesco
from our plotRibbed and grey-green, with a firmer flesh than the smooth sorts — an Italian heirloom that cooks beautifully, the ridges catching the oil and crisping at the edges. The blossoms come large and golden, and are a pleasure in themselves.
in the kitchen
Stuffed courgette flowers
Fill the big golden blossoms with ricotta, lemon zest and mint, dip in a light batter and fry until crisp. Eat them straightaway, warm from the pan.
where to find the seeds
Some links are affiliate links — we may earn a little, at no extra cost to you, towards the allotment shed.
more courgettes to grow