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Originally imported from Centre North America , the Zucchini Trombetta Albenga (a Ligurian town) has become a Ligurian delicacy which you can find in the French and Italian Riviera markets during the summer period.
They are very different from the normal zucchini.
Long and thin, they have all the seeds at the end.
As a consequence, they are less watery, and much more consistent and crunchy.
As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).Here, more of my favourite kitchen tools
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I grow this variety of courgette in Brittany and agree they are much better than traditional varieties. They are more tasty and stay fresh in the fridge for longer. Try making a courgette cake with them they are great because they have less water.
Lesley, thank you so much for your comment. I am glad to hear you can grow them in Brittany. Great suggestion about the cake, I will certainly try !
Yummy Laura!! This was a fun read and the quiche looks heavenly!
Thank you Elaine
That looks so good…wanna try this soon! Great recipe
Thank you Bebs
Interesting post. The zucchini flowers have intrigued me the most. A wonderful collection of recipes using zucchini trombetta. I’ve learnt something new today 🙂
Thank you Mayuri, they are very common in France and Italy
Mmmm! Can’t do without these every week, love your collection of trombini zucchini recipes, I make a few of them. In Switzerland we only had the traditional zucchini with lots of water and seeds, can’t stand them now, my husband still brings me some when he goes shopping, makes me so hungry 😀
LOL, what a nightmare! Renaud from the Lavancia Farm gives them to his pig
zucchine trombetta forever, troppo buone (so good)
And the season just started !!!!
I bought the seeds in Italy and grow them in jersey a great talking point and taste good .i am going to try the courgette soup
Great, the soup is delicious. I would love to hear how you make it