Zucchini is one vegetable that just won’t quit! This highly productive bush-type heirloom from the 1920s takes up little garden space. Dark green, shiny fruits with tender skin are very versatile in the kitchen. Can be steamed, sauted, added to soups, omelets, and breads, made into relish, and eaten raw in salads or with dip. See inside of packet for zucchini relish recipe. ‘Black Beauty’ is a 1957 All-America Selections award winner.