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Zucchini squash "Bolognese"
Cucurbita pepo L. var. giraumonas
1.55€
Ex Tax: 1.25€
Ex Tax: 1.25€
Zucchini marrow "Bolognese".
An early ripening variety of zucchini of Italian selection. The period from sowing to harvesting is 50-55 days.
A bushy plant with weak branching, producing numerous fruits 11-12 cm long.
The fruits are green with light green specks, weighing 0.8-1.5 kg. The pulp is creamy and dense.
The value of the variety: high yield, endurance and disease resistance, excellent taste, technological and culinary qualities.
Recommended for home cooking, canning and freezing.
Agrotechnics.
Sowing seeds 2-3 pcs. into the hole. In the phase of the first true leaf, the seedlings are thinned out, leaving one plant at a time.
A seedling method of cultivation is possible - 20-30-day-old seedlings are planted in open ground when the threat of frost has passed.
To stimulate fruit formation, fruits are collected regularly.
An early ripening variety of zucchini of Italian selection. The period from sowing to harvesting is 50-55 days.
A bushy plant with weak branching, producing numerous fruits 11-12 cm long.
The fruits are green with light green specks, weighing 0.8-1.5 kg. The pulp is creamy and dense.
The value of the variety: high yield, endurance and disease resistance, excellent taste, technological and culinary qualities.
Recommended for home cooking, canning and freezing.
Agrotechnics.
Sowing seeds 2-3 pcs. into the hole. In the phase of the first true leaf, the seedlings are thinned out, leaving one plant at a time.
A seedling method of cultivation is possible - 20-30-day-old seedlings are planted in open ground when the threat of frost has passed.
To stimulate fruit formation, fruits are collected regularly.
Eng.: Zucchini Squash.
Zucchini Waffles (with Cheese and Garlic).
A delicious and original dish made from large or overgrown zucchinis (courgettes).
Prep time: 35 minutes.
Ingredients:
- Zucchini (grated and squeezed weight) — 600 g;
- Eggs — 2 pcs;
- Flour — 4 tbsp (heaping);
- Cheese (hard variety) — 100 g;
- Garlic — 3 cloves;
- Salt — 1 tsp;
- Herbs (parsley, green onion, dill) — to taste.
Preparation:
1. Prep Zucchini: Choose a large zucchini. Peel the skin and remove the seeds. Grate the flesh on a coarse grater. Add salt, mix, and let sit for 10-15 minutes. Then, thoroughly squeeze out the juice (this is crucial to avoid watery waffles).
2. Mix Batter: Crush the garlic, chop the herbs finely. Add them to the grated zucchini. Crack in two eggs and mix. Grate the cheese coarsely and add to the mixture.
3. Flour: Add the flour and mix thoroughly again. The amount of flour might vary slightly depending on the moisture; the batter should have the consistency of fritter batter.
4. Cooking: Preheat the waffle iron well. Lightly grease with vegetable oil (a silicone brush works best). Spoon the batter onto the iron, close the lid, and cook until golden brown and done.
Tip: If you don't have a waffle maker, don't worry! You can fry this batter in a pan to make delicious cheesy zucchini fritters.
