How to grow it:
This unusual member of the cucurbit family grows on a soft, large-leafed plant much like a zucchini.
It looks a bit like a bobbly flying saucer.
The vegetable is pale greyish green and yellows as it matures, though there are dark green and miniature yellow cultivars.
A couple of community gardeners I know, Hungarians Peter and Anita, have grown scallopini successfully this summer, planting them in soil well cultivated to a fine tilth, after incorporating old, nitrogen-rich broad bean plants which were chopped up and dug into the soil and left to rot for a few weeks.
They also dug in compost and mulched with seaweed, then watered regularly.
In the kitchen:
In Hungary scallopini are harvested young so the skins are tender, and the insides not too seedy.
Anita recommends halving them and grilling with cheese and breadcrumbs.