Baby scallopini squash is of the species, Cucurbita pepo, along with other squashes, gourds and pumpkins. There are essentially three types of squash: constricted neck, zucchini and winter. Scallopini is a summer variety and zucchini type squash. Although used as a vegetable in the culinary landscape, botanically scallopini squash is a fruit, as its flesh bears the plant’s seeds.

Baby scallopini squash is petit and saucer shaped, almost resembling a toy top. its skin is deep green in color with pale green stem and blossom ends. Its flesh is crisp, creamy colored and succulent with a moist seed cavity. Its flavors are bright, peppery and somewhat grassy with a sweet finish. Younger summer squash is chosen over mature squash as their seeds are barely developed and the flesh has a higher moisture content while mature squash’s skin becomes drier and thicker and its flavor can decline, even become bitter. In addition to the fruit of the plant, the leaves and the flower (blossoms) are also edible.

Geography/History

Squashes are of New World origin, their importance as a crop evolving during the pre-Colombia era in the Americas. Summer zucchini varieties, however saw much of their development in Italy, generations after their introduction from the New World, which can attribute to zucchini’s placement within Italy’s culinary history. Dubbed garden overachievers, summer squash varieties are considered easy to grow, thriving in full sun, warm weather and rich moist organic soil. Summer squash varieties (free of pests, specifically vine borers) will bear at least two to three abundant harvests of fruit per season.

Seasons/Availability

Baby scallopini squash are available May through October.