AKA tromboncino! Definitely a favorite this year. Fast-growing, huge yield (10 fruits per plant) and a delicious pumpkin flavor.
I did not try them as green summer zucchini, but being more of a winter squash it wouldn't surprise me that the green squash would have a different flavor.
Anyway, I let them mature to a deep tan, like a butternut or a neck pumpkin, with bright orange flesh and a very strong pumpkin aroma and flavor.
I made ravioli to the following measurements:
Zucchetta Ravioli Filling
1 medium trombone squash or other butternut type (2 cups puree)
1/2 stick butter, softened
1 t, fresh sage, finely chopped
Peel, seed and cut squash into 2 inch chunks. Lay on a baking sheet and bake at 350 for 1 hour or until very soft, but not dried out or darkened. Allow to cool in a strainer, then puree. Add butter, sage, salt and pepper and mix until incorporated. Use in ravioli or other filled pasta. Enjoy!