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Zucchini
Choose smaller-size zucchini for dicing or julienning. Use larger zucchini for stuffing, baking, or grilling. Flash sauté julienned zucchini and then add a mixture of beaten eggs and cheese to make a delicious frittata. Turn once and lightly salt. Diced zucchini is also great when added to lightly sautéed chopped onions and garlic. Slice larger zucchini in long flat strips to grill outdoors or on stovetop iron grill. Align across the grooves in the grill to create dark stripes going across the length of the zucchini. Brush lightly with olive oil. Very large zucchini are great stuffed and baked. Cut lengthwise, scoop out center, and mix with sautéed onions, garlic, and ground meat or cheese. Replace the stuffing in the center of the zucchini boats and bake at 450°F until tender. (If the zucchini is very hard it should be slightly steamed before baking.)
