Out of all the crops I grew in my garden this summer, only one elicited more curious eyebrows and caused more whiplash than anything else — my Zucchino Rampicante (Cucurbita moschata), an Italian heirloom zucchini also known as Zucchetta Rampicante or Tromboncino squash.
These prolific specimens are a fascinating oddity, with long, slender, snake-like forms that slither vigorously around vines, trellises, fences, and sometimes each other. They look like crooknecks on steroids, growing up to 4 feet long if left to their own devices. The bulbous ends contain most of the seeds, while the necks are solid and smooth.
My Rampicante foliage is among the more distinctive in the garden, having large, attractive leaves with silvery white variegation along their veins.
True to its name, Rampicante starts out much like any other vining squash — hefty leaves and clusters of orange-yellow blossoms on long, trailing vines — but quickly becomes rampant, sprawling across the ground en masse and sending down new roots at the nodes. It will take over your garden and probably even your neighbor’s garden.
You’ll be very well-fed though — I had two Rampicante plants that produced enough squash to sustain my whole street. Despite being a zucchini, its flavor is less like zucchini and more like butternut squash, to which it is more closely related.
Rampicante is also a rampant climber and can be trellised on very tall, sturdy supports. When the vines are allowed to climb, the zucchini tends to grow long and straight… but that’s no fun!
Rampicante is a unique variety in that it is considered both a summer squash and winter squash. It can be harvested young at any stage, when the skin is striated and lime green in color.
It can also be left to mature on the vine until the skin hardens and turns a solid beige, and treated as a winter squash similar to butternut. When fully ripened at this stage, it will store for long periods of time like any other winter squash.
I harvest my Rampicante at the “small” stage — small being around 2 feet long, with the neck around 2 inches in diameter. The color is just starting to transition from green to beige.
The flavor and texture is said to be sweeter and more tender when it’s still a little green. I liken the taste to that of a very mild squash with slightly nutty tones.
Since the flesh is so dense, it’s perfect for grilling… especially grilling for a party. A big, hungry party! Slice up that 2 or 3-foot long neck into thick rounds, and load ’em up with thick-sliced heirloom tomatoes, pepperoni, capers and herbs, all topped with melted cheese. It’s like pizza, only better.
I noticed a weird thing his season. I grow Tatume Squash and Lemon Squash and have grown a few others. Most of the time, they first put out a bunch of male flowers, presumably to attract pollinators, they come the female flowers, pollination and fruit.
Not the Zucchino Rampicante. They started putting out female flowers about a month ago. It’s now end of July. No male flowers whatsoever. So they’ve been pollinated by the Tatume, mostly. Long, skinny fruit. Emaciated seed head. They’ve recently put out some male flowers and I’ve got big old zucchinos hanging from my trellises.
But it looks like I’m going to have to decide where to grow them, with no other squash nearby. Anyone else notice this?
Urban gardener here. 25 years growing veges ‘n stuff on my front and back balconies, with a 200 sq ft garden plot across the street. From the start, one of the ideas, in the back of my head, was to feed myself. And every year I come closer and closer to that goal.
Part of the solution is to find the most prolific, productive strains you can. I have to balance that against the NEED for new, exotic tastes and attitudes and coolnesses.
Long vining zucchini, I thought. Cool. I’ve always had a child’s fascination with plants that climb. I don’t know what it is. But anything from pole beans to climbing melon plants and I’m awestruck.
I may be a little simple, that way. I’m fine with it.
Cherokee Train of Tears beans have a compelling history. Plus they are freaking crazy productive. AND can be used as dried, black beans, too. So pretty the Cherokee used them as jewelry, apparently. I’m betting I’ll be making stir fries with these frozen beans all winter, well after my frozen snow peas are gone.
But it’s the zucchino rampicante that going to be bursting at the seams in my new cabinet freezer. I love the stuff in soups and stews. I have a grain mill, so bread and pasta and man…that’s a lot of food. Not going to eat much meat this winter, I’ll bet.
Crazy vigorous to grow. They look downright angry…aggressive. The vines are THICK and the leaves are enormous. I’ve had ’em grow a foot in one day. I have a couple in a 2ft deep cloth pot, 10 gallon. On hotter days they can drink like 4-6 gallons of water. Very impressive plant. Draws a lot of looks.
Hi there, I am growing rampicante (squash/zucchini) for the first time and they are now huge on the dying vines. It is almost the end of summer here in New Zealand. When do I remove them from the vine and how long do I cure them in the sun for winter storage? Thanks!
Can you eat the skin?
Yes, if it’s the young “summer” fruit, the skin is tender enough to eat. As it matures, the skin hardens so it needs to be peeled.
Once picked , what is the best way to store and how long.
Love this squash! I got to try a variety of recipes with all its bounty, as well as share it with others. Makes great zucchini lasagna since it is not quite as watery as regular zucchini, as long as you also reduce the sauce to the consistency of taco meat. Also makes a nice Mexican-type casserole. Made the lasagna for family and they had seconds and thirds! It also makes excellent zucchini muffins and dehydrates well. If you let it mature, be sure to cure it for a couple weeks and it will keep from October to April. I roast the mature variety, but it’s also good cubed and air-fried as well as sliced in rounds, salted, and peppered and fried til toasty brown in butter. Can’t wait to get the grill fixed to try it that way this summer. Wish I knew the carbs for the mature version, but am just assuming it’s comparable to other winter squash.
Have you tried freezing these? Wondering what the suggested process would be.
Aloha Linda,
Thanks for the article 10 years later. My first plants are just now starting to bear. Unfortunately here on the Big Island of Hawaii, they are somewhat attractive to fruit borers. Still a great plant.
My neighbor grew them and took over his whole garden My wife and I just made incredible zucchini bread with them they have an amazing flavor
Has anyone used them as winter squash? If so, how did you prepare them?
I prepared mine just like butternut squash, roasted in the oven.
I discovered Zucchino Rampicante this year and it’s my new garden favorite. I froze 17 bags with 2 cups each for soups and bread all winter long. I’ve sauteed it fresh for stir fries, soups and more. It’s mild flavor blends extremely well with almost everything.
I’m in search for a soup recipe. Anyone tried it yet? I’m sure it’s yummy.
I am growing these for the first time and having such fun watching them grow! I picked the first ones a few days ago and strifired them with onions. Very good. I am looking forward to trying a mature one later. Has anyone tried zucchini bread with them? And yes, the vines are lllooooonnnnnggggg! And not a bug in sight, unlike the last two times I tried to grow regular zucchini!
Yes, I’ve made zucchini bread with all kinds of zucchini. This particular variety happens to stay moist even when it’s mature, so it’s a great use for it.
Thanks! Will do so soon!!
I grew these in my garden for the first time this summer. You aren’t kidding – they will take over!
I still have soooo many left from my big harvest a few weeks ago… and even more still coming on the vines!