I have found that two crops work well. The first plants seem to give up mid season. New plants are more vigorous. Each variety is a little different in flavor and optimal size - yellow, Italian variegated, medium and dark green. They are not always so good when allowed to grow very large. There becomes a big core of spongy seed down the middle. Watch out, they can grow an inch a day and hide.
There are of course many ways to take advantage of what sometimes seems to be A LOT of a crop. Zucchini is VERY versatile.
- Flowers - raw in a salad, sauteed with zucchini, stuffed.
- Pick them as babies with the flowers still in good condition. They are a good presentation gently steamed.
- Grill - slice cross wise very large ones, or length wise medium ones.
- Sweet bread - nothing better than this, I freeze loaves for off season.
- Saute alone or with anything else in the garden including herbs. Freeze in portion containers to use for soup or whatever else. Make ratatouille.
- Lasagna - using big zucchini cut in lengthwise strips replacing pasta strips.
- Stuffed - large zucchini cut in half. Core out the middle seed core, saute white onion to mix with panchetta and rosemary. Stuff and top with Parmesan before baking. Also, stuff with anything else including seasoned rice and tomatoes.
- Raw or barely steamed slices with salt, pepper and apple cider vinegar or champagne vinegar. Add to a salad.
- Casserole - bake with rice, cheese and tomato.
- Frittata - add some onion and a couple herbs, or whatever.
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