Cucurbitacées • Cucurbita pepo

Organic Genovese Courgette

"Originating from the hills of Genoa, this generous zucchini transforms even the smallest corner of the garden into a summer feast, combining simplicity, abundance, and true flavor."

$4.49

Number of seeds 20 seeds

Originating from the Genoa region of Italy , the Genovese zucchini embodies the Mediterranean tradition of a simple, productive, and flavorful vegetable garden. Cultivated for decades in the Genoese countryside , it is now prized for its firm, tender white flesh and delicate taste , even when the fruits are harvested at a more advanced stage.

Its elongated fruits , 10 to 18 cm long , are recognizable by their thin, light green skin marbled with greyish spots , making them easy to prepare in cooking. Their texture remains pleasant , even after they have grown a little larger, which makes it a versatile and forgiving variety for the gardener who forages.

The Genovese variety is distinguished by its bushy, open habit , which facilitates harvesting and limits fungal diseases. It exhibits vigorous growth and sustained production throughout the summer , making it a reliable choice for organic vegetable gardens and varied crop rotations.

Undemanding, it thrives in rich, well-drained soil , in full sun , and generously offers its fruits under a beautiful , dense foliage that covers the ground and retains moisture.

Growing climate: Temperate to warm climate
Sowing difficulty level: Easy
Care required: Regular

Note: Sensitive to excess humidity, good ventilation recommended.

Highly prized in Mediterranean cuisine, the Genovese zucchini is a versatile ingredient that blends elegantly into stir-fries, gratins, ratatouilles, fritters, or stuffed vegetables. Its tender, flavorful white flesh makes it a classic for summer barbecues, and it can be enjoyed freshly sliced, steamed, or roasted in the oven.

Although it is best enjoyed fresh to fully appreciate its texture, it freezes well once blanched or cooked. Less well known, its use as a gentle infusion, particularly in certain regions of Italy, testifies to its place in a culinary tradition that is simple, nourishing, and inventive.