June 2024: Grey Zucchini

June 2024: Grey Zucchini

This month’s seed kit features Grey Zucchini.  To support our environment, some seed kit materials are now available digitally. Follow the links to download a planting log, additional delicious recipes, and coloring pages.

Grey Zucchini

A lovely, pale grey-green fruit with grey speckles, this zucchini is somewhat stockier in shape than a standard zucchini. You may have seen this variety in the grocery store labeled “Mexican Grey Squash.” 

Planting Instructions

Culture: Direct sow after all danger of frost has passed. Choose a sunny location with loose, rich soil. Place seeds about 1 inch deep and about 4-6 inches apart. Thin to 24-36 inches apart after plants develop second leaves, keeping the best starts. 

Water: Keep soil moist, but not saturated, until seedlings emerge in 4-14 days. Thereafter, provide even moisture regularly to prevent over-drying of soil and wilting of the leaves. Uneven and/or overwatering may lead to blossom end rot and fruit loss. Keep in mind that plants in sandy soils will need water more frequently than those in heavier soils. 

Harvest: Generally ready to harvest in 50-60 days after sowing and may continue fruiting throughout the summer until frost. To harvest, clip the vine near the top of the fruit when it reaches the desired length. Grey Zucchini is best when it reaches 5-8 inches long, as it starts to become starchy and less flavorful as it gets longer. Harvest frequently to encourage more fruit production! 

Culinary Tips: Grey Zucchini is wonderful roasted, sautéed, or used raw in salads. For a great snack, slice about ¼ inch thick, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 430 degrees for 25-30 minutes, let cool and refrigerate. Wonderful served cold or at room temperature. 

More About Grey Zucchini

Grey Zucchini---also known as Mexican Grey, Middle Eastern, or Lebanese squash--is a variety of summer squash. Like all squash, Grey Zucchini can trace its origins to Mesoamerica, a large culturally and historically significant region of North America which included the lands of present-day (Central and Southern) Mexico, Belize, Guatemala, El Salvador, and portions of Honduras, Nicaragua, and Costa Rica. Squash, or cucurbita as it is known in Latin, was first introduced to Europe in the 16th century when European explorers returned home with samples from the “New World.” A variety of squash, the zucchini, was cultivated in Italy in the 19th century. The name zucchini is a diminutive word derived from the Italian word zucca, which translates to gourd in English, giving zucchini the meaning “little/tiny gourd”. 

Grey Zucchini is also an Italian heirloom variety, but unlike its longer, more slender, and greener cousin, Grey Zucchini is a stockier variety, possessing a rounded blossom end, which typically has light greyish-green spots. Grey Zucchini is a heat-resistant and high-yielding variety with a mild flavor and low calories. It is an excellent source of vitamins A and C, potassium, folate (vitamin B9), and niacin (vitamin B3). 

Spaghetti alla Nerano

Serves: 4    Prep time: 15 minutes   Cook Time: 30 minutes 


  • 8 small or 4 medium zucchinis sliced into thin rounds 
  • 1 lb. spaghetti 
  • Sunflower oil for frying 
  • 1 tbsp. extra virgin olive oil 
  • 1 cup of Parmigianino Reggiano or Pecorino Romano cheese grated 
  • 2 cups of pasta water 
  • 1 whole garlic clove 
  • 12 fresh basil leaves (save some for garnish) 
  • 2 tbsp. of butter (optional) 
  • ground black pepper to taste 


  1. Slice the zucchini into thin rounds. Heat sunflower oil in a frying pan to 350 degrees F. Fry the zucchini rounds in small batches until golden brown. Remove with a slotted spoon and drain on paper towels to absorb the oil. Set aside.  This can be stored in the refrigerator for up to 5 days. 
  2. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (about 1-2 minutes less than the time stated on the package). Set aside 2 cups of the pasta cooking water and drain spaghetti. 
  3. In a large pan, add olive oil and sauté the garlic clove to infuse flavor. Remove the garlic clove, add the zucchini, drained spaghetti, 1 cup of pasta water, grated cheese, and most of the basil. Stir vigorously until cheese and pasta water form a sauce (about a minute or two). 
  4. Add butter and ground black pepper to taste. Add additional pasta water if needed to thin the sauce. Swirl again and serve. Garnish with remaining basil leaves. 

Adapted from Taste: My Life Through Food by Stanley Tucci

Craft: Fragrant Simmer Pots

You’ll Need:

  • Mini slow cooker/small pot
  • Mint
  • Rosemary
  • Dried/fresh citrus
  • Pine or fir needles
  • Pinecones
  • Cloves


  1. Choose what scent you want:
    • Lemon, vanilla, rosemary, & mint is earthy and good for daily use
    • Oranges, cinnamon, & cloves for a warm fall/winter scent
    • Try pine/fir needles, pinecones, & pine essential oils are great for a cool winter’s night
  2. To assemble:
    • Choose a medium-sized pot or mini slow cooker. Add your chosen herbs/spices/extracts.
    • Bring water to a boil, and lower it to a simmer.
    • Replenish water as needed!