Perhaps because of its prolific nature, the zucchini has inspired some serious improvisation in the kitchen.  It's worth becoming acquainted or reacquainted with this summer squash, and experimenting with some new ways with zucchini.

Choosing - As noted above, most summer squash is enjoyed in its immature state, less than 8 inches in length.  Picking zucchini in the garden is a timing issue - if delayed by a couple of hours, you risk things getting out of hand.  When choosing summer squash at the market, pick firm fruits with no signs of bruising or wilting; the squash should be firm and feel heavy for its size.  The delicate skin of summer squash is subject to nicks and gashes; choose ones that show minimal damage and are free of any punctures.

Storing - As with most vegetables, use summer squash as soon as possible once harvested.  Otherwise, refrigerate the unwashed zucchini in a plastic bag in the vegetable drawer of your refrigerator. Unlike winter squash, which is storable for long stretches of time without refrigeration, summer squash are perishable and need to be chilled until prepared.

Washing - Fresh summer squash may have tiny hairs along its length.  Simply wash the vegetable under water with gentle rubbing to remove these hairs and any garden dirt.  Cut both ends of the squash to remove the fibrous stem and any blossom remnants at the other end.

Preparing - Zucchini and summer squash may be used raw or cooked in any number of ways:

• Slice rounds of zucchini, sauté in half butter and half olive oil, add garlic and herbs of your choice - basil, oregano, or dill.
• Dice zucchini into half-inch cubes and add to a tomato-based stew along with eggplant, garlic, basil and oregano for your own version of a ratatouille.
• Shred zucchini with a coarse grater and add to a frittata flavored with onion and Parmesan cheese.
• Fashion a "Summer Primavera" with thin slices of zucchini, halved or quartered depending of their size, add fresh, diced tomatoes, sautéed onions, and ribbons of fresh basil. Melt a few ounces of brie over hot, freshly cooked fusilli or another pasta of your choice.  Add the vegetables and toss.
• Grate zucchini and add to muffins, bread and cake (see Zucchini Cake recipe below).
• Pickle zucchini slices with your favorite "bread and butter" pickle recipe.
• Roast zucchini chunks in a hot oven, cool and mix with lemon juice, orange sections, and torn mint leaves.
• Shred zucchini, let stand and drain for 15 minutes.  Add chopped onion, grated Parmesan cheese, and an egg or two.  Pan fry these "zucchini pancakes" until golden brown on both sides.
• Place layers of very thinly sliced zucchini in the bottom of a pie crust.  Pour a mixture of cream, eggs, and shredded cheddar cheese on top.  Bake this zucchini quiche until set.  Get a little crazy with the addition of some roasted red pepper strips.
• Slice several zucchini lengthwise.  Roast in a single layer in a hot oven.  When tender and limp, layer into a lasagna replacing the pasta with the zucchini slices.
• Use several different kinds of colorful summer squash raw in a cold salad dressed with olive oil and balsamic vinegar.
• Grill spears or lengthwise slices of zucchini on the grill.  Top with your favorite vinaigrette or a light smear of flavored mustard.

Q:  Should zucchini or other summer squash be peeled prior to using?
A:  No need to peel.  The thin skin of zucchini and summer squash is delicate and perfect for eating.  The colorful peel of the squash adds interest to any completed dish.  Just wash and trim both ends of the squash and it's ready to use!

Q:  Are the flowers of zucchini edible?
A:  Yes.  The large, golden blooms of any squash are edible and considered quite the delicacy because of their perishable nature.  If you're lucky, a vendor at the farmers' market will have some squash blossoms this time of year.  If not, ask them if they would provide some at the next market.  The blossoms should be picked just as they are opening.  Inspect the flower for any bugs, rinse ever so gently and drain on an absorbent towel.  Stuff the blossom with a chunk of mozzarella cheese, peppered goat cheese, or an herbed ricotta mixture.  Close the blossom and twist the tips gently.  Dip in beaten egg, then flour.  Pan fry or deep fry. Serve immediately.

Q:  My zucchini turns mushy when cooked. Why?
A:  It sounds like the zucchini is being overcooked.  Zucchini and summer squash cook quickly compared with other vegetables.  Most individuals enjoy zucchini when it is cooked to an al dente stage - still with a slight crunch.  When combining any type of summer squash with other vegetables, cut larger pieces to better match the cooking time with the other vegetables.  When stir-frying zucchini or summer squash, sequence its addition toward the end of the preparation.