I wanted to plant something different in my garden, something you can’t buy at the supermarket. I found seeds for a tromboncino squash and the picture was awesome. It’s a climbing vine with long, curly fruit.
I thought it looked greats, so I grew some.
The first tasting was just grilled like I would zucchini. It was rather bland and flavorless.
I tried it a little different the next time and it was quite good!! I kinda made a piggy of myself!
You can use this recipe for any summer squash.
Here’s how you do it:
Cut the tromboncino (squash) into medallions. Lay them on paper towels to gently dry them. You want them to fry, not steam.
Sprinkle a pinch of salt on each side.
Heat a heavy skillet and add the oil.
Carefully lay the medallions in the hot oil and cook a minute or two.
When the first side is lightly browned, turn them and cook the other side. While the second side cooks, lay the basil leaves (fresh)
in the oil and let them get crispy, but not brown.
Lay on paper towels.
Using tongs, remove the medallions, laying them on paper towels and sprinkle evenly with the parmesan cheese. The heat from the remaining oil will start to melt the cheese.
Add just a little pinch more of salt and some fresh cracked pepper.
Serve the crispy basil
You can dress it up a little more with some toasted pine nuts.
© Copyright 2022 The Lazy Gastronome
An easy and delicious recipe that can be used with any summer squash.
- 2 cups tromboncino squash medallions
- 1/4 cup virgin olive oil
- 6-8 whole fresh basil leaves
- 1/4 cup fresh grated parmesan cheese
- fresh cracked pepper
- kosher salt
-
Cut the tromboncino (squash) into medallions. Lay them on paper towels to gently dry them. You want them to fry, not steam.
-
Sprinkle a pinch of salt on each side.
-
Heat a heavy skillet and add the oil.
-
Carefully lay the medallions in the hot oil and cook a minute or two.
-
When the first side is lightly browned, turn them and cook the other side. While the second side cooks, lay the basil leaves in the oil and let them get crispy, but not brown. Lay on paper towels.
-
Using tongs, remove the medallions, laying them on paper towels and sprinkle evenly with the parmesan cheese. The heat from the remaining oil will start to melt the cheese.
-
Add just a little pinch more of salt and some fresh cracked pepper.
-
Serve the crispy basil
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 © Copyright 2022 The Lazy Gastronome
Ive never heard of a Tromboncino Squash, what a great idea! It looks so delicious! I cant wait to try this.
Yum! You inhaling the basil is a whole vibe! Love it!
this squash comes out so good! love how tasty it turns out!
Never seen that kind before but it looks yummy! Thanks so much for linking up at the 25 and Done Link Party 25! 25 entries in 25 hours!! Pinned.
I grew it because it was so unusual. Thanks for stopping by.
Delicious recipe!
Loved this recipe. It was so tasty and easy to make. Thank you for sharing.
What a lovely way to eat more veggies! Love this!
I loved this Tromboncino squash recipe. So easy and flavorful!
I made this with zucchini and it was so easy AND delicious!!
This squash is so pretty and this is such a simple recipe to make. I love the basil and parmesan for that extra flavor.
i love this soft tender squash recipe. THanks for the easy recipe
I really like this squash. Will make it again for sure!
What a nice and easy side. Parmesan cheese over vegetable sis always a winner!
A wonderful traditional Italian squash variety that can be grown at home and enjoyed for months on end. Thank you for the additional cooking ideas!
Thanks for stopping by!! I did grow some – it’s a beautiful and prolific plant!
I have 2 left and am enjoying every pan full!!
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