At my Farmer’s Market recently a farmer was selling these two-toned crookneck zucchini called Zephyr and I just had to buy some. How unique to have a yellow squash that is tipped with green at the blossom end. Besides their designer appearance is the delicious nutty flavor. These are now a favorite and I will have to go to the Market or grow my own as I have not seen them anywhere else. Unfortunately, the plants are a little big for my raised beds! For any gardeners out there who would like to grow these beauties, Johnny’s Selected Seeds sells seeds and the Natural Gardening Company sells seedlings.
By the way this is my Farmers Market’s 94th birthday this year 🙂
This bush zucchini should be harvested young, when they are about 4 to 6-inches long for the best flavor. They cook up quickly, just a few minutes on your grill and you have the perfect summertime vegetable topped with a little olive oil, pine nuts, basil and Parmesan cheese. You can also cook these on a grill pan on top of your stove or broil in your oven.
Zephyr Zucchini with Parmesan
- Zephyr zucchini, 4 to 6-inches long
- extra virgin olive oil
- pine nuts (these can be toasted)
- fresh basil, minced
- Parmesan cheese, grated
- salt and pepper (optional)
I cut the zucchini in half, right where the curve starts, then slice in half lengthwise; toss with olive oil. Grill for about 5 to 10 minutes, flesh side down, or until you get nice grill marks. Remove to a bowl and sprinkle the Zephyr with cheese, pine nuts, basil and salt and pepper if desired.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/08/21/zephyr-zucchin…s-and-parmesan/