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Pacific Northwest Grown,
Open Pollinated, and Organic Seed

Zucchini, Genovese (Organic)

Cucurbita pepo. Light Green. 55 days.

A lovely variety of zucchini from Italy. Fruit is light green with no ribbing and tends to bulb out a bit on the end. As with most Italian varieties, there is some variation in fruit appearance but the flavor is consistently delicious. We especially love the fact that the flavor and texture remain tender and delicious well beyond the “baby” stage, so you can miss picking for a few days and still have tasty zukes for the kitchen. Plants have a fairly large, open bush habit which makes for easy picking. Possibly the most productive summer squash we offer. Skin is fairly thin (no need to peel!) and can blemish easily.

5 g ≈ 25 seeds
$3.90

In stock

15 g ≈ 75 seeds
$6.90

In stock

2 oz
$22.00

In stock

4 oz
$36.00

In stock

SKU SUMSQGENOV Categories , Tag
Geographical Origin

Sow indoors in 2-4” pots May through mid-June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 3’ wide rows. May also be direct sown when soil is warm. Young plants are sensitive, we recommend row cover to protect from frost and insects.

Seed Saving

To save seed, let fruit mature on plant until autumn when they’re giant. Harvest and scoop out seeds. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.

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4 out of 5 stars

2 reviews

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What others are saying

  1. Daniel Baldwin

    Great producer but the taste is bad

    Daniel Baldwin

    Where did you grow this variety? Oregon

    The plants were very health and produced fruit each day. A nice light colored squash. It produces an abundance of squash. I harvest them when they are about 6-8 in long. The flavor tastes kind of off even when steamed. I have eaten lots of summer squash and this variety is not very good tasting. It has a mild bitter taste.

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  2. Allie

    Tender, light flavor

    Allie (verified owner)

    Where did you grow this variety? Midwestern US

    I have never been a fan of zucchini as I’ve always found it rather bland, but this summer I decided to give it another try as it always sounds like the perfect summer sautee vegetable. I have been harvesting for the past few weeks now (mainly at the baby stage) and I find this zucchini to be delicious. The thin skin lends itself to the tender, light flavor really well. I had some larger zukes that I missed, so I brought them over to a friend who wanted to make zucchini bread. She already considered herself a zucchini lover, so I had her try it raw and give her opinion on its taste — she described it less sweet (than store bought varieties), slightly bitter, but very flavorful.

    Saint Paul, MN – Zone 4b.

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