Farewell Zucchini

Roasted Zucchini, Steamed Broccoli,
and Tuna Salad

If you garden, live next to an avid gardener or attend your local farmer's market, you are familiar with giant summer zucchinis. Often mistaken for a vegetable, they are actually a fruit, ready for harvest in August. They are so copious that I have sometimes been relieved to see them go, and not for lack of zucchini recipes. It just seems like overkill.

In fact, August 8th was NATIONAL SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR’S PORCH DAY! This seems like a practical celebration. I like to imagine desperate neighbors—unwilling to trash their hard work—slinking over to the nearest front porch.

I marvel at how long zucchinis last. On this fine October day, I roasted one that was purchased 2 months ago. It had been sitting on my kitchen table and was still moist and fresh. I tossed 3-inch, sliced zucchini sticks with butter and herbs, then sprinkled them with a mixture of crushed pork skins and Parmesan cheese.

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