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.

CAN BE USED IN:

STEAM – CHAR-GRILL – STIR-FRY – GRATE RAW – SAUTE – BAKE – BBQ

SOWING DIRECTIONS

When
Spring to Summer.
Where
Sow directly into well-prepared soil in a warm sunny position.
How Sow
Sow 2-3 seeds in clumps 12mm (½in) spaced 40cm (16in) apart. Lightly firm down and keep moist.
Care
Thin to the strongest seedling when the first true leaves develop. Mulch plants with compost or straw as they grow.
Harvest
As you need.
Sow:
-Spring
Harvest:
As you need.
Soil type:
-well drained

Availability: In stock

$4.90

Vegetable Frittata

Ingredients

  • 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

Instructions

  1. Preheat oven to 200°C.
  2. Cook carrots and silverbeet stems in boiling salted water for 5 minutes. Add leaves and cook for a further 5 minutes. Drain.
  3. Pan fry onion in oil, stirring occasionally until soft. Add silverbeet, zucchinis and corn, and stir for 5 minutes or until soft.
  4. Add chickpeas, parmesan, semi-dried tomatoes and three-quarters of the dill to vegetables, season with salt and pepper stirring to combine.
  5. In a separate bowl whisk the eggs together, then add egg mixture to the pan. Allow to cook for 5 minutes.
  6. Transfer pan to oven and bake for 20 minutes or until set.