General Information
- Easy to Grow?
- Taste
- Disease & Pest Resistance
- Productivity
Tromboncino was developed in Liguria, in northern Italy. Yes I did a little research 
It is basically a squash rather then a zucchini. It is a vigorous vining plant that can grow up to 2 meters in length and is excellent for growing on a trellis. The fruit is picked when 30 cm but can grow to a meter long.
This was my first time grow tromboncini. I found it easy to grow prep the soil with plenty of compost and a little blood and bone in November 2 weeks before direct sowing.
The fruit when picked young is light green with the seeds in the bulbous part at the end leaving the neck seed free with a lovely white flesh I find them excellent sliced and sauteed with diced onion, capsicum, garlic, Italian herbs and few halved cherries tomatoes thrown in at the end. Unlike normal zucchini they don't mush up but stay firm and crisp.
If grown to maturity the skin turn to a similar colour of butternut pumpkin (squash) and the flesh turns orange the flavour is a little bland I did try it just steamed with a little salt and pepper but it would take on other flavour well. Baked with moroccan spices or honey baked would be good or cut into cubes steamed tossed in a herb and cream garlic sauce.
So give them a try I know I will be growing them next season after all I got a heap of seeds now lol
It is basically a squash rather then a zucchini. It is a vigorous vining plant that can grow up to 2 meters in length and is excellent for growing on a trellis. The fruit is picked when 30 cm but can grow to a meter long.
This was my first time grow tromboncini. I found it easy to grow prep the soil with plenty of compost and a little blood and bone in November 2 weeks before direct sowing.
The fruit when picked young is light green with the seeds in the bulbous part at the end leaving the neck seed free with a lovely white flesh I find them excellent sliced and sauteed with diced onion, capsicum, garlic, Italian herbs and few halved cherries tomatoes thrown in at the end. Unlike normal zucchini they don't mush up but stay firm and crisp.
If grown to maturity the skin turn to a similar colour of butternut pumpkin (squash) and the flesh turns orange the flavour is a little bland I did try it just steamed with a little salt and pepper but it would take on other flavour well. Baked with moroccan spices or honey baked would be good or cut into cubes steamed tossed in a herb and cream garlic sauce.
So give them a try I know I will be growing them next season after all I got a heap of seeds now lol
