zucchini:

Costata Romanesco zucchini:

This zucchini has ridges and a nuttier flavor than other zucchini. Slice the zucchini and briefly sauté to keep the
unusual appearance.

8-Ball zucchini:

Just like the name says, this squash is small and round like a pool ball. Last year, chef Susan Spicer scooped up many of these adorable squashes. Slice off the top, scoop out the meat, and stuff it with Italian sausage and breadcrumbs. Add fresh fennel to the stuffing for Italian flair.

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