Cucurbita pepo 'Costata Romanesco' (Zucchini)

Costata Romanesco is the zucchini that makes food people stop and pay attention. This ancient Italian heirloom from the area around Rome produces striking, deeply ribbed fruits in grey-green with pale flecks, and the flavor is genuinely superior to most modern hybrid zucchini: nutty, dense, and satisfying whether eaten raw in a salad, sauteed briefly in olive oil, or stuffed and roasted. The name means ribbed Roman, and the ribs are one of the most distinctive visual signatures in the summer squash family.

The plants are large and semi-vining, with big leaves and an architectural presence in the garden bed. Yield is roughly half that of modern hybrids, which is part of the tradeoff for significantly better flavor. The large, showy flowers are prized by chefs and home cooks alike as a seasonal delicacy, excellent stuffed with ricotta and pan-fried in batter. Harvest fruits at eight to ten inches for the best eating quality.

If you grow only one zucchini variety this year and you care about flavor, Costata Romanesco is the one to choose.