Zucchini harvest: Magda Cousa

Photo credit: Jessamyn Roll

Hey, Mom? When are we having courgette blossoms stuffed with mozzarella and anchovies again?

Yes. I do have a very rich fantasy life. Although I do hope to have stuffed courgette blossoms (For One) a few times this summer, no arm-twisting is required when this zucchini is put on the plate. It's 'Magda Cousa', a Lebanese summer squash that's growing vigorously and fruiting generously already. It's the most delicious summer squash I've ever tasted. Preparation doesn't have to be elaborate: slice it up in thin half-moon scallops, lightly salted, and then stir it up in olive oil with a few (okay, three or four) coarsely chopped garlic cloves until soft and translucent (folks, don't undercook your zucchini!). When fully cooked, it turns a bright lime green around its edges, and has a nutty, mellow, full flavor.

Newly blooming: Panicum virgatum 'Heavy Metal' (switchgrass); Hydrangea paniculata grandiflora 'Limelight'; Humulus lupulus 'Bianca' (golden hops); Salvia forskaohlei (indigo woodland sage).

Comments

[Kathy]

From whom did you purchase seeds for 'Magda Cousa'? It does sound delicious.

[Chan S.]

Johnny's Selected Seeds was the source. This one grows short and plump, so I've read that it's also good for stuffed zucchini. Hope you try it out sometime!

[avril]

Gorgeous and sounds fabulous~do squash work as well in desserts as zucchini? I saw a delicious-sounding recipe for chocolate zucchini cupcakes recently....

[Chan S.]

I'd be willing to wager that these would be great in any zucchini quick bread or cupcake recipe. This doesn't have the "green" taste that conventional zucchini sometimes has, and it's very meaty. Judging from its performance so far, I'll guess that I'll have plenty for trying out in, say, chocolate zucchini cupcakes...thanks for the inspiration!

[ira]

i like mine stuffed with meat and rice and parsley