Courgette or Patisson (Cucurbita Pepo)

Patisson or Disk Zucchini (Curcubita Pepo): an ancient variety of zucchini cultivated by North American Natives for hundreds of years, imported into Europe only after 1591. Splendid as an ornamental, this plant produces disc-shaped fruits with a tasty, firm pulp, with a slight artichoke aftertaste.
As with all Cucurbita of the Pepo species (zucchini), the fruits should be eaten when they are still unripe. We recommend harvesting them when the diameter does not exceed 12 cm and the shape is still rounded, otherwise they become too tough for consumption.
To propagate from seeds, however, let the fruits of the best plants ripen until they are fully ripe, reaching up to 25 cm in diameter and a flatter shape with very pronounced edges.
Sow from March to June. Plants should be spaced at least 80 cm apart, with the same spacing between rows. Ready for consumption in 45-60 days.

To avoid throwing away the large Patissons left for the seeds, we can use them as serving dishes, we ask for help from the Agriturismo Poggio Diavolino of Suvereto (LI):

HOW TO EMPTY A STUFFED PATISSONE TO COOK
The pâtisson, or zucchini patisserie, lends itself to a multitude of preparations and recipes. Its beautiful shape has always sparked the imagination of those who cook it: some see it as a cloud, others as flower petals. In popular tradition, it was often associated with priests' hats, but today, it's easy to imagine a flying saucer! In any case, it's a shame not to take advantage of the patissone's beautiful shape, so it's tempting to cook it whole and stuffed , using it directly as a serving dish.
Here's how to easily cook and prepare a stuffed pâtisson, without too much effort and without the risk of ruining it.
Preparation: 5 minutes
Cooking time: 20 minutes
Ingredients

• 1 patisson;
• water and salt.

Preparation
Choose a large, well-ripened zucchini (easier to scoop out) and a patty pan (it has the toughest skin) with the most regular shape possible. Thoroughly rinse the zucchini under running water to remove any remaining dirt. Place the zucchini in a pressure cooker and fill with water until it begins to float. Season with salt as if it were pasta water, and cook for about 15 minutes from the time the pot starts to whistle. Drain the water and let the zucchini cool for at least ten minutes to avoid burning. Using a knife, cut off the top of the zucchini (the part with the stem) in a circle that just touches the lobes of the zucchini, as shown in the photo.

Remove the stringy pulp and the seeds found in the center, wash them and leave them to dry in a well-ventilated place away from direct sunlight so that they can be used next season (editor's note).
Using a short, stiff-handled teaspoon, gently scoop out the pâtisson. When cooked properly, the flesh is soft and easily peels off in large pieces. Be careful not to pierce or damage the skin.
Credits: https://www.poggiodiavolino.it/2014/08/svuotare-patisson-ripieno/

You can find other Patisson recipes on the Poggio Diavolino farmhouse website.