Round zucchini is perfect for stuffing or as a soup bowl. This variety grows as a compact bush and can be harvested when fruit reaches 3–4 inches in diameter.
On its own, fresh zucchini squash is delicious sautéed in butter with a little garlic. But it is also a wonderful addition to Italian lasagna, Asian stir fries, Middle Eastern curry, sweet breads, and even pancakes.
Plant seeds directly in the garden after the last frost, or start indoors three to four weeks before transplanting outside. Sow in a sunny area with rich soil. Thin each hill to three to four of the strongest plants. This variety typically grows in mounds, but can be trained to climb a trellis. Place seedlings 4–6 inches apart and water gently immediately after planting.
For the best flavor, harvest when zucchini is 1–4 inches across.
Harvest with a sharp and clean pair of hand pruners or a knife. Trying to twist the fruits off the vine can damage the plant and make the fruit unfit for storage. Use your chosen tool to cut each fruit off with about 1 inch of stem attached.
Leave a few fruits on the vine well after you would want to eat them. They will get large and swollen, with a hard skin.
Cut open the zucchini and scoop the seeds out. Seeds will be surrounded by a soggy flesh. Ferment by placing seeds in a jar with a spoonful of water and closing the lid. After two days, pour in enough water to fill the jar. Viable seeds will sink to the bottom. Wash viable seeds, dry them on a paper towel for one week, turning them periodically. Store in a cool, dry place for up to four years.