I’m really into zucchini. I hated it as a kid. But as a grown up, I find it to be wonderful, as long as its not steamed (blech), and is one of my most used veggies. Cheap and plentiful in the spring, mild flavor and slight crunchy texture that isn’t too firm, and can be thrown into any number of dishes quickly. Here’s some ideas.
“If you want zucchini,” says Garrison Keillor, in his drawling reminiscence of Lake Wobegon, the quintessential Midwest town too real to be real, “just go to church on Sunday. You’ll have all you can handle.” People in garden-minded towns should lock their car doors this time of year, or else they may find a large, moist sack of green monsters on their back seat. Do you have a sack of zucchini sitting on the front seat of your car, or on your kitchen counter? Want some fresh ideas?