One of our lovely customers, Laura, is an excellent cook and grows tromboncino squash (that are also known as zucchini trombetta).  She recommended a couple of recipes for these excellent squash that are originally from Central North America.  They hold all the seeds at the end, with the result that they are less watery than courgettes, with a more consistent, crunchy texture.  They also keep extremely well.  As Laura says…

A classic recipe is to simply steam them, in 6” lengths, or what fits in your steamer! After 30-40 minutes when  soft, cut length wise, season, add grated fresh Parmesan, and pour over a small pan of butter fried sage leaves (fried until crispy, a good amount of butter).

For the trombetta cooked in birra… soften a red onion in butter in a large frying pan. Add trombetta (1 large or a couple of small) cut in to 1cm discs, and stir in to the onion. Add a good splash of birra (peroni or a good and mild lager) and stir, pop a lid on, but with a bit of a gap for steam to escape. The idea is that the birra gives moisture to the pan, but the sugars allow the courgettes to caramelise, and brown in areas while the texture inside becomes soft and creamy. 25-30 minutes and they should be done. You can cook them in advance, off the heat and then in a few minutes heated up back on the hob, great if you’re entertaining

Trombetta are also excellent for a spiraliser, as they naturally have less water content than a typical courgette, and keep their structure really well. Often do this in a pan with garlic and chilli, drizzled with some EVOO on the plate. Or even with fresh pesto.

Classic and quick trombetta side is just steamed, then season, drizzle a good EVOO, and add chilli flakes to taste.

In addition to Trombetta, we have yellow and green courgettes.