The ultimate in versatility! Fresh, sauteed, steamed, fried, barbequed, roasted, baked or dried, you really can do anything with a zucchini. They play nicely with all of the other vegetables, and add texture, substance and a subtle earthy flavour wherever they go. Good thing too, because they are one of the most prolific vegetables in the garden. When we have an abundance, zucchini finds its way into salads, pasta sauces, relishes, curries, kabobs and rice bowls. When there is too much, zucchini can be sliced thinly and dehydrated, grated and frozen, or baked into loaves. An unusual recipe we've enjoyed even calls for zucchini as the fruit portion of a cobbler, with delicious results. .
The tops should be used or discarded within a week of harvest, but the root can be stored for quite a long time, refrigerated in plastic bags.
Grilled Ratatouille Pasta Salad