Approx 5 to 6 to a Kg
Zucchini squash are mild, versatile and can be prepared in sweet or savory recipes.
Grate zucchini and add squash to muffin or bread batter, or combine with flour, egg and fry into patties. Halve squash lengthwise, remove some of the interior, stuff with ground meat, cheese, tomatoes and bake until stuffing is cooked. Thinly slice zucchini, layer on a large plate, drizzle with olive oil, chopped thyme and goat cheese then serve as a fresh (raw) appetizer. Slice squash thinly into rounds, layer in a baking dish with sliced tomatoes, top with grated cheese and breadcrumbs then bake until tender. Italian zucchini squash will keep well, dry and refrigerated, for one to two weeks.