courgettes au crème de ciboulettes
1⁄2 T
olive oil
3 T
butter
2 T
diced onion
2 T
diced celery
2 T
diced carrots
1
fresh bay leaf
1 sprig
fresh thyme
fine salt
50 ml (scant 1⁄4 c)
dry white wine
200 ml (scant 1 c)
heavy cream
2 medium, about 150 g (1⁄3 lb) each
zucchini, cut lengthwise into 6‑mm (1⁄4‑in) thick slices, ends and side discarded
freshly ground black pepper
2 T
finely minced fresh chives
1 t
lemon juice
1. 
Heat the oil and 1 T butter in a small saucepan over medium heat. Add the onion, celery, carrot, bay leaf, and thyme. Sprinkle lightly with salt. Sweat the vegetables until they soften. Add the wine and reduce almost totally. Add the cream and reduce until thickened.
2. 
While the cream is reducing, heat the remaining 2 T butter in a wide frying pan over medium heat. Season the zucchini slices with a little salt and pepper and add them to the frying pan in a single layer. Cook the zucchini slices until browned a little on each side.
3. 
Place the chives in a small saucepan and strain the cream into the chives. Stir in the lemon juice. Season with salt and pepper. If the zucchini slices are not ready, keep the sauce warm over low heat.
4. 
Arrange the zucchini slices on individual heated serving plates and spoon the sauce over the top. Serve immediately.
Yield: 2 servings.
Ref: Robert J. Courtine, The Master Chef’s of France Recipe Book, 1981, page 140.
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courgettes aux tomates
400 g (1 lb)
zucchini, cut into bite‑sized chunks
75 g (21⁄2 oz)
Comté cheese, grated
sauce tomates:
1 T
olive oil
125 g (1⁄4 lb)
yellow onions, shredded
fine salt
3 cloves
garlic, thinly sliced
450 g (1 lb)
tomatoes, cored, peeled, seeded, and shredded
red pepper flakes, to taste
freshly ground black pepper
1⁄2 T
minced herbs, such as thyme or basil [optional]
1. 
Prepare the tomato sauce: heat the olive oil in a saucepan over medium heat. Add the onions, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onions are soft but not browned.
2. 
Add the garlic and stir to mix. Add the tomatoes, pepper flakes, and a little more salt. Mix well. When the tomatoes start to expel some liquid, reduce heat and simmer until the tomatoes are cooked through and mostly dry. Stir often.
3. 
Season the sauce with the black pepper and test for salt. [Optional] Add the fresh herbs and mix well.
4. 
Set the sauce aside to cool until needed. The sauce can be prepared a day or two before it is needed and kept refrigerated.
5. 
Preheat the oven to 205°C (400°F).
6. 
Mix the zucchini chunks with the tomato sauce. Divide the mixture between individual baking dishes or place it in a single, large baking dish. Sprinkle the cheese over the top of the zucchini mixture.
7. 
Bake the zucchini until it is tender and the cheese is melted and browned a bit, about 30 to 35 minutes.
Yield: 4 servings.
Ref: based on a dish served by Frédéric Médigue in Gruyères, Switzerland, October, 2005.
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courgettes farcies amandes et poivrons rouges
4 small
round zucchini
1 medium
red bell pepper, seeds and pith removed, cut into flat pieces
25 g (12⁄3 T)
butter
fine salt and freshly ground black pepper
1 t
minced fresh thyme leaves
40 g (11⁄3 oz)
toasted, sliced almonds
1. 
Preheat the oven to 200°C (390°F).
2. 
Cut off the tops (stem end) of the zucchini to expose a small flat surface. Cut off a small piece of the blossom end so the zucchini cup with sit upright. Using a small spoon, carefully scoop out the flesh from the center of the zucchini leaving a 3 or 4‑mm (1⁄8‑in) thick wall. Be careful not to pierce the skin. Also, attempt to remove most of the flesh in a single piece. Square off the chunks of flesh and cut them into a 5‑mm (1⁄4‑in) dice. Set both the diced flesh and the zucchini cups aside in separate containers.
3. 
Bring a small saucepan of salted water to a boil and blanch the bell pepper for 5 minutes. Drain well. Chill briefly in cold water. When cool enough to handle, place the pepper pieces skin‑side down on a cutting board and remove the skin by slicing with the knife parallel to and almost touching the cutting board. Cut the pepper flesh into small short strips and add to the diced zucchini flesh.
4. 
Heat the butter in a small frying pan over medium heat and gently cook, without coloring, the diced zucchini and bell pepper until the zucchini starts to soften. Season the mixture with salt and pepper and combine with the thyme and almonds in a small bowl.
5. 
Season the inside of the zucchini cups with a little salt and stuff them with the zucchini‑pepper mixture. Gently press it into the cups with a small spoon or your fingers. Mound the mixture neatly on top. Place the cups upright on a baking sheet and bake until the cup walls begin to soften, about 20 to 25 minutes.
6. 
Serve 2 zucchini cups per serving.
Yield: 2 servings.
Ref: Guide Cuisine, June 2004, page 24.
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courgettes farcies aux champignons
1 T
olive oil
1 medium
shallot, peeled, minced
150 g (1⁄3 lb)
common mushrooms, 3‑mm (1⁄8‑in) dice
fine salt
2 T
heavy cream
60 g (2 oz)
grated Comté cheese
1 medium, about 225 g (1⁄2 lb)
zucchini
1. 
Heat the oil in a small frying pan over medium heat. Add the shallots and cook, without browning, until soft. Add the mushrooms, season with salt, and continue cooking until all the water is released from the mushrooms and evaporated.
2. 
Stir in the cream and cook until reduced. Add 35 g (1+ oz) of the cheese to the mixture and stir until the cheese is melted and combined. Set the mixture aside to cool.
3. 
Bring a saucepan of water to boil over high heat. Trim the zucchini and blanch for about 4 minutes. Chill the zucchini in an ice bath. Cut the zucchini in half lengthwise and scoop out the centers.
4. 
Fill the scooped‑out zucchini halves with the mushroom mixture. Tightly wrap each filled half in plastic wrap and refrigerate until needed.
5. 
Preheat the oven to 215°C (425°F).
6. 
Unwrap the zucchini halves and place them on a baking sheet. Sprinkle with the remaining cheese. Bake until tender, about 25 minutes. Allow the zucchini halves to rest a few minutes before serving.
Yield: 2 servings.
Ref: Frédéric Médigue, Hostellerie Saint‑Georges, Gruyères, Switzerland. October 2005.
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courgettes grillés à l’huile d’olive et à la feta
50 ml (31⁄3 T)
olive oil
2, about 150 g each (1⁄3 lb)
zucchini, ends trims, cut in half lengthwise
salt and fresh ground black pepper
60 g (2 oz)
feta, crumbled
1⁄2 T
balsamic vinegar
2 leaves
fresh basil, minced
fleur de sel
1. 
Pour the olive into a deep plate and set the zucchini halves, cut side down, into the oil. Set aside in a refrigerator for a few hours.
2. 
Preheat oven to 200°C (390°F).
3. 
Drain the zucchini halves, reserving the oil. Place about a tablespoon of the oil in the bottom of a roasting pan or gratin dish. Place the zucchini halves in the oil, cut side up. Sprinkle with salt and pepper. Bake until the zucchini starts to soften, about 20 minutes.
4. 
Sprinkle the zucchini with the crumbled feta and place under a broiler until the cheese melts and the tops start to brown, about 3 minutes.
5. 
In the meantime, whisk 11⁄2 T of the reserve oil with the balsamic vinegar. Add the minced basil and a little salt. Set aside.
6. 
To serve, place the zucchini on individual serving plates and spoon the vinaigrette over them. Sprinkle with a little fleur de sel.
Yield: 2 servings.
Ref: Guy Martin, Toute la cuisine, 2003, page 807.
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courgettes marinées
3 medium
zucchini, sliced into 2‑mm (1⁄16‑in) thick rounds
fine salt
crushed pink peppercorns
1 clove
garlic, very finely minced
fresh lemon juice
olive oil
1 small
spring onion, white part cut into 6 wedges and a little of the green finely minced
1 T
toasted pine nuts
1 T
shaved Parmesan cheese
1. 
Arrange the slices of zucchini on individual serving plates in a rosette. Sprinkle very lightly with salt and pepper. Squeeze a little lemon juice over the zucchini followed by a sprinkling of a few drops of oil. Set the plates aside for an hour or so in the refrigerator.
2. 
Just before serving, arrange the onion wedges on the plates. Sprinkle a little of the minced onion greens, followed by the pine nuts and the cheese.
Yield: 2 servings.
Ref: Cuisine Actuelle, Autumn Supplement 2000, page 91.
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courgettes râpées
2 medium
zucchini, cut into 4‑mm (1⁄8‑in) shreds
fine salt
1 T
olive oil
3 T
finely shredded fresh basil
freshly ground black pepper
1. 
Mix the zucchini shreds with a couple of tablespoons of salt and set aside for 30 minutes. Rinse the shreds thoroughly with cold water. Place the shreds in a clean towel, gather up the ends of the towel, and twist it to squeeze as much water as possible from the shreds.
2. 
Heat the oil in a frying pan over medium heat. Add the zucchini and the basil. Fry for a couple of minutes until the zucchini is heated through. Season with pepper and serve.
Yield: 2 servings.
Ref: Mireille Johnston, The Cuisine of the Sun, 1976, page 183.
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galette dorée de courgettes
2 medium, about 225 g (1⁄2 lb)
zucchini, cut into fine shreds
fine salt
1 extra‑large
egg, beaten
2 T
bread crumbs
30 g (1 oz)
grated Parmesan cheese
1 t
curry powder
1. 
Sprinkle some salt over the zucchini shreds and mix well. Set aside for 30 minutes. Rinse the zucchini well with cold water. Drain, place the zucchini in the center of a clean towel, and squeeze out as much liquid as possible.
2. 
While the zucchini is sweating, combine the egg, bread crumbs, cheese, and curry powder. Season with salt. Set aside until the zucchini is ready.
3. 
Preheat oven to 115°C (425°F).
4. 
Combine the zucchini and batter, spoon into a baking dish, and level the top. Bake until cooked through and browned a bit, about 20 minutes.
5. 
Let rest for a couple of minutes before serving.
Yield: 2 to 3 servings.
Ref: Patricia Wells, The Provence Cookbook, 2004, page 202.
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galettes aux courgettes
500 g (1 lb)
zucchini, 2‑mm (3⁄32‑in) thick slices
fine salt and freshly ground pepper
1 T
minced, fresh oregano
2 T
toasted pine nuts
200 g (scant 1⁄2 lb)
gouda, grated
pâte lisse de crêpe:
85 g (scant 2⁄3 c)
all‑purpose flour
1 pinch
fine salt
1 extra‑large
egg, beaten
170 ml (2⁄3+ c)
milk
2 t
oil
1. 
For pâte lisse de crêpe: mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. 
Preheat oven to 210°C (410°F).
3. 
Blanch the zucchini slices for 2 to 3 minutes. Drain and immediately shock the slices in ice water. Drain again and arrange in a single layer on absorbent paper. Set aside.
4. 
Using a nonstick frying pan, prepare four 15‑cm (6‑in) diameter crepes using 45 ml (3 T) of batter for each crepe. Set the finished crepes aside to cool.
5. 
Arrange the crepes, without overlapping, on a parchment‑paper lined baking sheet. Divide the zucchini slices into 4 portions. Arrange each group of slices on a crepe in a rosette pattern. Sprinkle the slices with salt, pepper, and oregano. Scatter the pine nuts over the top, followed by the cheese.
6. 
Bake the galettes until they are heated through and the cheese melts, about 5 minutes. Serve immediately on heated serving plates.
Yield: 4 servings.
Ref: Cuisiner!, Spring Supplement 1999, page 14.
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gratins de courgettes au fromage
1 T
olive oil
1⁄2 medium
yellow onion, peeled, finely diced
1⁄2 medium
red bell pepper, seeded, finely diced
fine salt
2 small
plum tomatoes, cored, peeled, seeded, diced
1 pinch
piment d’Espelette
leaves from 1 large sprig
fresh thyme, minced
freshly ground black pepper
350 g (3⁄4 lb)
zucchini, cut lengthwise into 2‑mm (3⁄32‑in) thick slices
100 g (1⁄4 lb)
brie, rind removed, cut into 16 small slices
1. 
Preheat the oven to 180°C (355°F).
2. 
Heat the oil in a saucepan over medium heat. Add the diced onion and bell pepper. Season with a little salt and sweat until soft without coloring. When the onions are soft, add the tomatoes, piment d’Espelette, thyme, a bit more salt, and some black pepper. Cook until the tomatoes have softened and are reduced. Lower the heat if the tomatoes appear too dry.
3. 
In the meantime, bring a saucepan of salted water to a boil. Blanch the zucchini slices for 1 minute—do not overcook—and then shock in ice water. Drain well.
4. 
Divide all but 6 of the zucchini slices between individual baking dishes. Spoon the tomato sauce over the slices. Arrange the 8 cheese slices on each dish. Bake the gratins for 20 minutes.
5. 
While the gratins are baking. Line a small baking sheet with parchment paper and arrange the remaining zucchini slices in a single layer on the paper. When the gratins have about 2 minutes left to cook, add the baking sheet to the oven to reheat the zucchini slices.
6. 
Remove everything from the oven. Arrange 3 zucchini slices on each gratin by giving each slice a twist and then laying the twisted slice along the perimeter of the dish. Serve immediately.
Yield: 2 servings.
Ref: Cuisine Actuelle, April 2000, page 10.
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gratins de courgettes au fromage
1 T
olive oil
1⁄2 medium
yellow onion, peeled, finely diced
1⁄2 medium
red bell pepper, seeded, finely diced
fine salt
2 small
plum tomatoes, cored, peeled, seeded, diced
1 pinch
piment d’Espelette
leaves from 1 large sprig
fresh thyme, minced
freshly ground black pepper
350 g (3⁄4 lb)
zucchini, cut lengthwise into 2‑mm (3⁄32‑in) thick slices
100 g (1⁄4 lb)
brie, rind removed, cut into 16 small slices
1. 
Preheat the oven to 180°C (355°F).
2. 
Heat the oil in a saucepan over medium heat. Add the diced onion and bell pepper. Season with a little salt and sweat until soft without coloring. When the onions are soft, add the tomatoes, piment d’Espelette, thyme, a bit more salt, and some black pepper. Cook until the tomatoes have softened and are reduced. Lower the heat if the tomatoes appear too dry.
3. 
In the meantime, bring a saucepan of salted water to a boil. Blanch the zucchini slices for 1 minute—do not overcook—and then shock in ice water. Drain well.
4. 
Divide all but 6 of the zucchini slices between individual baking dishes. Spoon the tomato sauce over the slices. Arrange the 8 cheese slices on each dish. Bake the gratins for 20 minutes.
5. 
While the gratins are baking. Line a small baking sheet with parchment paper and arrange the remaining zucchini slices in a single layer on the paper. When the gratins have about 2 minutes left to cook, add the baking sheet to the oven to reheat the zucchini slices.
6. 
Remove everything from the oven. Arrange 3 zucchini slices on each gratin by giving each slice a twist and then laying the twisted slice along the perimeter of the dish. Serve immediately.
Yield: 2 servings.
Ref: Cuisine Actuelle, April 2000, page 10.
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rémoulade de courgettes
50 g (12⁄3 oz)
fresh goat cheese, at room temperature
1 T
olive oil
1⁄2 T
white wine vinegar
fine salt and freshly ground white pepper
heavy cream
2 medium
zucchini, cut into 2‑mm(3⁄32‑in) square shreds
1 t
fresh minced chives
2
hard‑cooked eggs, quartered lengthwise [optional]
1. 
Using a rubber spatula, combine the cheese, oil, vinegar, salt, and pepper. When thoroughly combined, add a little cream to smooth and lighten the consistency of the cheese mixture.
2. 
Serve by either placing a mound of the zucchini on each serving plate followed by a dollop of the cheese mixture, or combine the cheese mixture with the zucchini shreds and divide the combination between individual serving plates. Sprinkle the chives over the top. Decorate each serving with 4 egg quarters [optional].
Yield: 2 servings.
Ref: Cuisiner!, July 1998, page 18.
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roulés de courgette à la feta
2, about 125 g each (1⁄4 lb)
zucchinis
150 g (1⁄3 lb)
feta cheese, crumbled with a fork
3 T
extra virgin olive oil
4 large leaves
fresh basil, chiffonade
10 sprigs
chives, minced
freshly ground black pepper
1. 
Trims the ends from the zucchinis and cut each lengthwise into 2‑mm (3⁄32‑in) thick slices. Discard the end slices. Blanch the zucchini slices for 30 seconds in salted, boiling water. Chill in an ice bath and drain on absorbent paper.
2. 
Combine the cheese, oil, basil, chives, and pepper in a small bowl.
3. 
Using a small spatula, spread a thin layer of the cheese mixture on each slice of zucchini. Roll the each slice up and fix the loose end in place with a wooden toothpick.
Yield: about 16 rolls.
Ref: Guide Cuisine, June 2004, page 18.
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soupe aux courgettes
2 t
olive oil
1⁄2 medium
onion, peeled and chopped
2 medium, about 200 g (7 oz),
zucchini, 1 diced, 1 shredded
1 clove
garlic, peeled and chopped
1 small
apple, peeled, cored, diced
1 t
curry powder
350 ml (11⁄2 c)
chicken stock
fine salt
a few drops
Tabasco sauce
1. 
Place the oil in a saucepan over medium heat. Add the onions and fry until soft. Add the diced zucchini, garlic, apple, curry powder, and chicken stock. Bring to a boil, lower the heat, cover, and simmer for 15 minutes.
2. 
When done, puree the zucchini in a blender. Strain the puree into a clean saucepan. Reheat and season with salt and Tabasco sauce.
3. 
In the meantime, bring a saucepan of salted water to a boil. Cook the shredded zucchini for 1 minute. Drain well and add to the pureed soup. Serve immediately.
Yield: 2 servings.
Ref: The French Culinary Institute’s Salute to Health Cooking, 1998, page 97.
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spaghettis de légumes
2 T
olive oil
1 medium
yellow onion, peeled, finely shredded
1 medium
carrot, finely shredded [optional]
1 small
red bell pepper, finely shredded [optional]
fine salt and freshly ground black pepper
dry white wine
100 g (scant 1⁄4 lb)
cabbage, finely shredded [optional]
1 large or 2 small
zucchini, finely shredded
1 small
eggplant, finely shredded [optional]
4 or 5
fresh basil leaves, finely shredded
1. 
Heat the oil in a frying pan over high heat. Add the onion, carrot [optional], and bell pepper [optional]. Sprinkle with a little salt and black pepper. Fry until the vegetables start to soften. Stir very frequently to prevent them from burning. Splash some wine over the vegetables occasionally to promote steam and decrease the cooking time.
2. 
If using the cabbage, add partway through the cooking of the onions. Add the zucchini and the eggplant [optional]. Season again with salt and pepper. Continue to cook until the zucchini starts to soften.
3. 
If using the basil, mix it in. Taste the mixture and, if necessary, add additional salt.
Yield: 2 to 4 servings, depending on the vegetables include.
Ref: similar to ELLE: Légumes de printemps, 2001, page 122.
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tagliatelles de jeunes courgettes aux amandes grillées
1 T
hazelnut oil
1 T
olive oil
11⁄2 T
fresh grapefruit juice
fine salt
ground pink peppercorns
2 small
very firm zucchini, trimmed, cut lengthwise into 1‑mm (1⁄16‑in) thick ribbons
2 medium
radishes, trimmed, cut into 1‑mm (1⁄16‑in) thick slices
1 rounded T
sliced almonds, toasted
1. 
Whisk the hazelnut oil, olive oil, juice, salt, and pepper together until emulsified. Gently mix with the zucchini and radish slices. Carefully divide the salad between individual serving glasses. Sprinkle the almonds over the top and serve immediately.
Yield: 2 servings.
Ref: ELLE à la Table, June‑August 2001, page 65.
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tian de courgettes de puisatier
2 T
olive oil
450 g (1 lb)
zucchini, cut into 5‑mm (1⁄4‑in) thick rounds
fine salt and freshly ground black pepper
1⁄2 medium
yellow onion, finely shredded
450 g (1 lb)
coarsely ground lamb
1 t
finely minced, fresh rosemary
100 g (31⁄2 oz)
brown rice, cooked
50 ml (31⁄3 T)
vegetable broth
50 g (12⁄3 oz)
grated emmental cheese
1. 
Heat 1 T oil in a frying pan over high heat. Add the zucchini rounds and season with salt and pepper. Quickly fry the zucchini, stirring often, until it starts to soften. Set aside on a plate in the refrigerator.
2. 
Heat the last tablespoon of oil in the same frying pan over high heat. Add the onions and sprinkle with a little salt. Cook rapidly, stirring continuously, until the onions start to take on some color. Add the lamb and rosemary. Continue stirring until the lamb is just browned. Pour the contents of the frying pan into a strainer set over a bowl. Place both in the refrigerator to cool for a while.
3. 
After the meat‑onion mixture has started to cool, combine it with the cooked rice and the broth. Taste and, if necessary, season with additional salt and pepper. Place half the mixture in a small baking dish. Level the top and press firmly it firmly down. Layer half the zucchini slices on top of the meat. Press down to level the top again. Add the remaining meat, level, and press. Add the remaining zucchini arranged in an attractive manner. Sprinkle the cheese evenly over the top and press it down.
4. 
If not being baked right away, cover the baking dish with plastic wrap and refrigerate until about an hour before cooking. The dish should come to room temperature before baking.
5. 
Preheat the oven to 180°C (355°F).
6. 
Bake the dish until the center is warm and the cheese starts to brown, about 45 minutes. Remove from the oven, cover with aluminum foil, and allow the dish to firm up for 10 minutes or so before serving.
Yield: 2 servings.
Ref: Cuisine Actuelle, November 1998, page 53.
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The French word courgette refers to a green-skinned squash native to the Americas that grows easily—sometimes too easily—in temperate climates. In Britain and New Zealand, the vegetable is called a courgette, although it sometimes is referred to as a vegetable marrow. In the U.S., Canada, and Australia, this squash goes by its Italian name of zucchini, although it sometimes is called Italian squash or summer squash. We could call it by its Latin name, cucurbita pepo, but that refers to all summer squashes including a couple varieties of pumpkins! This is all very confusing.

However this squash may be labeled at your grocery store, only a couple of the more than 500 varieties of this vegetable is probably available to you. The skin will either be dark green, a light variegated green, or yellow. The shape will either be cylindrical or spherical. When buying zucchini, choose specimens that are firm and blemish-free. If the zucchini bends easily, it probably has been too long since it was picked.

In France, there does not appear to be any organizations that promote the growing and sales of zucchini like there are for apples or potatoes, and no museums like there are for tomatoes. I guess zucchini has to survive on its own—something it can do quite well in the wild.

Perusing my French cookbook collection, I was unable to find any recipes using zucchini earlier than about 1920. And although there are many modern books that contain zucchini recipes, there are just as many that do not. It appears that books with recipes from the Mediterranean regions, such as Provence, are more likely to have zucchini recipes.

When I did find recipes, the zucchini was often hollowed out and used more as a container for other ingredients than for its own taste, or it was used as part of the chorus in a dish with many actors. In choosing the recipes that accompany this article I looked for recipes where the zucchini took the lead. In the few where the zucchini is stuffed, either the filling includes zucchini or is so mild that the flavor of the zucchini is present in every bite. In the couple of the recipes where the zucchini is part of an ensemble, its presence and taste is not lost among the other ingredients.

The recipes call for using zucchini cut into various shapes. To hollow out a zucchini for filling, use a small dessert spoon. I have an old tarnished one with a thin cross-section that I’ve found works very nicely for this. There’s probably something similar hiding in the back of one of your kitchen drawers that will work just fine. For cutting shreds, I use my chef’s knife when the desired width is larger than 2 millimeters, and a Japanese mandolin called a Benriner when a smaller shred is required. Benriners, as well as variations by other companies, are readily available in stores and online. Traditional French mandolins do not work very well for shredding zucchini. (In the restaurants I’ve worked in in France we always used Benriners.) When I produce the shreds by hand, I start by cutting the zucchini diagonally into slices equal to the width I want in the final shreds. Then, three or four of the slices are piled up and these cut into the shreds. When the recipe calls for round slices, I use a chef’s knife to cut them when the thickness is greater than 2 millimeters and the Benriner when it is 2 millimeters or less.

Zucchini are composed of about 95 percent water. This means that preparations made with zucchini can become quite soggy if overcooked or salted too much. The solution is to either salt the raw zucchini to draw out and discard some of the water or to cook the zucchini very lightly, or sometimes both. The recipes included with this article specify the various methods of producing satisfactory results.

As a child, I was only exposed to soggy, overcooked zucchini. Now, half a century later, I am learning that when properly cooked, or even raw, zucchini can be a very delightful and satisfying vegetable.

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