Zucchini, gold bar squash, extra-large, single piece

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  • Gold bar squash has a golden yellow tender thin, smooth and shiny skin. It has a creamy white firm texture and a moist seed cavity from the inside. Its flavor is nutty, grassy, and subtly sweet.

  • You can either deep-fry it or sprinkle it raw atop salads, soups, and stews. Zucchini can be eaten raw or cooked in soups, stews, sandwiches, or salads

  • To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.

  • Baked Zucchini with Parmesan


    250 grams yellow zucchini (thinly sliced)
    250 grams zucchini (Green, thinly sliced)
    2 small potatoes (thinly sliced)
    3 Tbsp. extra virgin olive oil
    black salt
    freshly ground black pepper
    50 grams Parmesan (grated)
    fresh parsley leaves (chopped, to serve)


    1. Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
    2. Place sliced zucchini and potato in a large bowl. Add half of the olive oil and toss to coat. Season with black salt and pepper. Arrange the vegetable slices in a single layer in the prepared dish, alternating between the green, yellow zucchini, and potato slices, for a color effect.
    3. Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.