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Product Number: W288

Zucchetta Tromboncino Summer Squash (Heirloom, 60 days)


Germ 7-10 days
Italian Heirloom
This tasty zucchini grows like squash and will need a lot of room for its 15’ runners. Light yellow-green fruit is slender with a bulbous end and should be harvested at about 10”. Leaving it on the vine can produce variously twisted squash specimens 3’ long and 6” wide and can be used like a winter squash. Firmer than the zucchini we’re used to; flavor is mild and delicious. Can be grown up a very strong trellis. Tolerates squash vine borer. 20 seeds


Indoors- Plant in individual biodegradable peat/cowpots 1/2”-1” deep, 3-4 weeks before last frost with soil temperature 70 degrees. Transplant 36” apart after last frost without disturbing the roots

Outdoors- 1/2”-1” deep after last frost, in warm soil at least 70 degrees. Sow a few seeds per space/hill with 24-36”.

Harvest- Check and harvest a few times a week. Cut or kindly twist off fruit, starting at a 3-4”.

Tips- Plant in fertile soil amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth. Fertilize on a regular basis by watering with compost tea. Sow every few weeks for a continuous supply.

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Blair R.
United States

Happy in Alabama

Quick delivery and very helpful picking out what will be safe from our squash borers.

Nancy Z.
United States

Zuchetta Trombocino ( Rampicante ! )

This is one of my favorite summer squashes to grow here in northern Colorado. It grows quickly ( I train mine over a hefty trellis ). Harvest the young squash for a delicate summer dish ( all the seeds are in the end ). Leave a few to get HUMONGOUS !. They will grow in curly-ish shapes and make a quite different harvest decoration.

Bernard D.
United States

Great, but can take over the garden if not careful.

On the other hand, it is less prone to squash borer than bush varieties. Tastes fine.


A wonderful squash

These are fabulous. I would never have tried them except for a summer when it rained every day and all my zucchini type squash rotted on the vine. So I tried trombocino for its firmer flesh. Here in the upper Midwest summers are short and I doubted they would mature in time to harvest; and yes they were later than traditional zucchini, but when they produced, they were bountiful. Again, it rained every day last summer, and the one I left to get big and use for a winter squash, totally rotted when it was about two feet long. The rest we ate young and there were more than we could eat. The were firm and delicious in stir-fries and on their own sauteed in olive oil with some Parmesan sprinkled over. We cut off a chunk for supper, and the cut squash seals itself, until you want to cut off another chunk. The young squash also have a perfectly edible "bulb" without tough seeds. We liked them better than traditional zucchini and will grow them again; although I'm also trying an early variety along with so fill in the time before trombocino are ready to eat. If I want them to grow big, I will have to raise them off the ground so they won't rot.


Must have, if bugs prevent growing zucchini

I've been buying seeds of this squash from Pinetree for at least 20 years, when I first learned of them from Rosalind Creasy's book, Cooking from the Garden. Originally called Zuchetti Rampicante (or at least a very close substitute for it), these survive both cucumber beetles and squash borers with no help. I plant them in six foot tall cages made by stacking two rectangular tomato cages and then using 10 foot steel poles and twine to stabilize the cages against the strong Chicago winds of summer storms. Very tasty, up to about 18 inches long. (If they get bigger, the skin gets tough and the flesh becomes too chewy). Try broiling neck slices spread with pizza sauce and sprinkled with cheese.for a vegan main course.

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