Zucchini – Black Beauty Seeds


Zucchini – Black Beauty Seeds

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This bush type zuchini is long, straight, slender with slight ridges and a black-green color. It's best to oick when 6-8” long while still tender to get a fine, delicate flavor.

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When to Plant in Fall:

  • Earliest Planting Date: 12 weeks before Average First Frost
  • Latest Planting Date: 9 weeks before Average First Frost
  • Length of Planting Window:3 weeks

When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 8 weeks after Average Last Frost
  • Length of Planting Window: 6 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Plant seeds ½ inch deep.

For Ground Plot Planting: Plant seeds 24”apart in rows spaced 48” apart. Packet will cover a 36’ row.

For Raised Bed Planting: Plant seeds 18 – 24” apart. Packet will cover 70 – 160 sq. ft.

Days to Maturity: 44 days

Shaved Zucchini Salad with Parmesan

⅓ cup olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 pounds zucchini, yellow squash or a combination
½ cup chopped fresh basil
¼ cup walnuts, toasted
Small wedge Parmesan cheese

Directions: Whisk oil, lemon zest, lemon juice, salt, black pepper and red pepper in a small bowl to blend. Set aside. Using a vegetable peeler and working from top to bottom of each zucchini, slice each zucchini into long, thin ribbons. Place ribbons in a large bowl and toss with basil, nuts and oil/lemon mixture. Using vegetable peeler, shave thin strips of parmesan over salad.

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Zuchini Butter

2 pounds zucchini or assorted summer squash
¼ cup olive oil or butter
2 minced shallots, garlic, red onion or combination
Salt and pepper

Directions: Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly over medium heat. Do not let them burn. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese or as a side dish all summer long!

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