If you are like most of the country, zucchini season is here in full force. I love the stuff and of course my plant was devoured by insects long before it grew anything edible. I’m not too worried though; zucchini is one of those things that is easy to find because when they are on, they come in no small quantity.
My mom’s garden in Indiana was also prolific with no shortage of squash. She was really good at using what her garden had to offer and we ate lots and lots of fresh vegetables all summer long. This is a recipe that she and I made up one day and loved it. It is about the only way we’ve cooked savory zucchini since; why mess with perfection? It is honestly my very favorite way to cook zucchini and I can eat most of the dish myself.
Want to know what we did when the squash got away from her and she ended up with two-foot-long zucchini? She would let us carve them out into boats and decorated them. Then we would go to Anderson Falls in Indiana and set them sailing down the river. Our favorite part? When they went over the falls and crashed at the bottom. Pretty great mom, wasn’t she.