Hi. I’m JoAnna, and I am a zucchini snob. Before I became a zucchini snob, I wouldn’t touch the stuff. I’d had too many mass-served meals with sides of slimy squash, grown and cooked without love. The thought of eating squash made me squirmy. But then, I tried a Costata Romanesca zucchini and my life was changed. This Italian heirloom variety has amazing flavor (variously described online as “the best flavor,” and “favored for flavor”) and a delightful, never slimy texture. You can recognize it from the light ridges and pockmarks on the dark green skin. The leaves of the plant are also enormous, which is totally fun.

If you’ve never seen this sort of zucchini around, it might be because the yields on the plant are significantly lower than more modern varieties, making the variety less profitable. Personally, I’ll trade quality for quantity any day. My favorite way to eat this zucchini is in spaghetti sauce. Just slice the zucchini into rounds about 3/4 inch thick and quarter the slices so you have little chunks. Saute in olive oil with a little salt, garlic and maybe red pepper flakes, until soft. Toss into your sauce and simmer for a few minutes. Eat over pasta and be happy!