Costata Romanesco Zucchini

Costata Romanesco Zucchini

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Costata Romanesco Zucchini, an Italian heirloom variety, is celebrated for its attractive strongly ribbed, flecked green skin, prolific yields of both fruit and male blossoms,  and exceptional flavor. This zucchini can be harvested at 6 to 12 inches in length, offering a creamy, nutty taste and a firm texture that makes it ideal for a variety of healthy dishes, from salads to stir-fries. Costata Romanesco Zucchini has been cultivated in Italy for centuries, valued for its flavor and versatility in traditional Italian cuisine. Its name "Costata" refers to the ribbed structure, while "Romanesco" points to its Roman heritage. Ideal for grilling, sautéing, or baking, Costata Romanesco also produces an abundance of male blossoms perfect for stuffing and frying. To prepare, simply slice the zucchini for fresh or cooked applications, or use the blossoms as a gourmet ingredient in your favorite recipes. This zucchini is not only delicious but also nutritious, being rich in vitamins A and C, fiber, and antioxidants.

Also Known As: Italian Ribbed Zucchini, Romanesco Zucchini, Roman Zucchini.

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Plant Name:
 Zucchini, Costata Romanesco
Latin Name:
 Curcubita pepo
Days to Germinate: 7-14
Days to Harvest: 55
Germination Rate: 91%
Test Date: 2/24
Growth Habit: Bush
USDA Zones: 2-12
Lifespan: Annual
Brand: TomorrowSeeds
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination:
 Heirloom, Open-Pollinated
Fungicide-Treated Seeds:*: No
Seeds Packed For**: 2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.


Planting Instructions:

 

Soil Preparation:

Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade the soil 8-12 inches deep and turn each shovel of soil over completely to cover the plant materials with soil. You may add fertilizer (see "Fertilizing" below) or organic material such as compost, leaves, or rotted hay over planting area at this point . For squash, make rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.
 

Planting:

Since squash does not grow well in cool weather, plant in the spring after all danger of frost has passed and the soil begins to warm. For a good fall crop, plant early so squash will mature before the first killing frost. To plant, make 1 inch deep holes spaced 1 1/2 - 2 feet apart in raised beds down the rows, then plant 5-6 seeds in each hole. Cover thinly with soil and water after planting. After the seeds come up, thin to 3 squash plants per hill.

*Tip: Plant squash with beans and corn for companion planting. Squash is one of the plants grown in the traditional Native American vegetable growing technique called the Three Sisters. The other two plants in the Three Sisters are beans and corn. Each plant had its role in this companion planting tradition. Corn served as a structure for the vining beans to grow up. Squash served as a ground cover to prevent weeds from growing. Beans provided natural fertilizer for all.

Planting Depth: 1 inch
Within-Row Spacing:
 1 1/2 - 2 feet
Between-Row Spacing:
 3 feet

 

Care During the Season:

Watering: Water the plants enough to keep them from wilting. If the weather is really dry, squash plants should be watered at least once a week. Sandy soils need to be watered more often than heavy clay soils.

Weeding: Keep squash plants as weed-free as possible. When plowing or hoeing do not dig deeper than 1 inch to prevent from cutting the feeder rooters which may slow the plant's growth.

Fertilizing: You may optionally add scatter 2-3 pounds of a complete fertilizer for each 100 square feet of garden area. Work into the soil and leave the surface smooth. For small gardens, use 2-3 tablespoons of fertilizer for each hill. Scatter the fertilizer evenly over a 2 foot by 2 foot area. work it into the top 2-3 inches of soil. When blooms first appear, you may optionally apply 2 tablespoons of fertilizer around each hill. Do not let fertilizer touch the plants. Water the plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Larvae of the Squash vine borer are usually found inside the stem and cannot be controlled once they are inside the stem. Sevin® and Thiodan® can control for squash bugs. Pyrethrin and rotenone can control for the cucumber beetle. Before using a pesticide, read the label and always follow cautions, warnings and directions.

Diseases: Squash can get many diseases, especially when harvesting begins. Check the plants daily and if spots or mold appear, treat the plant with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. Please always follow label directions.
 

Harvesting:

Harvest summer squash when the fruit and seeds are small. Always harvest mature squash so the plants will keep producing. Squash is best when cut, not pulled, from the vine. Try not to leave summer squash to grow too large on the vine because they may over-mature and have tough flesh and seeds. Summer squash can be stored in the refrigerator for about a week.

 

Nutrition Facts:
Calories 33
% Daily Value*
Total Fat 0.6 g 0%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0 g
Trans fat regulation 0 g
Cholesterol 0 mg 0%
Sodium 16 mg 0%
Potassium 512 mg 14%
Total Carbohydrate 6 g 2%
Dietary fiber 2 g 8%
Sugar 4.9 g
Protein 2.4 g 4%
Vitamin A 7% Vitamin C 58%
Calcium 3% Iron 3%
Vitamin D 0% Vitamin B-6 15%
Cobalamin 0% Magnesium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.