Have you seen this on our table recently? If you’ve been to any of the local farmers markets we bet you have. You may have asked yourself just what it is. Or maybe you thought that it was a zucchini but not sure what kind or what it could taste like.
It’s called Costata Romanesco. And it didn’t take long for the secret to get out. When our chef friend, Gabe, encouraged us to grow this Italian heirloom zucchini this year we were a little nervous when this large, ribbed squash began to take up its own crate on the table. Would the two-tone color and large size scare people off?
Turns out, just two weeks into harvest season and we can’t keep this squash on the table! Members love the very small seeds, the flesh that doesn’t get spongy or have a core even in large sizes and the almost nutty flavor of the skin. Slice one of these ribbed squash for a fun star shape to saute or throw a larger diameter slice right on the grill.
Happy Zucchini Season!
There are so many ideas out there on how to use zucchini on the grill, in a sautee, or even a salad. But we found this recipe and thought it was a bit different and wanted to share!
Zucchini Zoodles with Kale Pesto
Food processor recipe makes 2 servings plus 1½ cups leftover pesto!
For the kale pesto:
3 cups chopped kale leaves
¾ cup packed fresh basil leaves
1 teaspoon kosher salt
⅓ cup extra-virgin olive oil
¼ cup pine nuts (toasted or raw)
5 cloves garlic, roughly chopped
3 ounces Parmesan cheese, grated (about ⅔ cup)
For the zucchini noodles:
4 medium zucchini
2 tablespoons olive oil
⅓ cup kale pesto (above), plus more for serving
2 cups cherry tomatoes, halved
Salt and pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
Grated Parmesan, for serving
