Nobody complains about too many cucumbers, tomatoes or eggplants. But zucchini, summer’s most underloved vegetable (technically, yes, it’s a fruit), comes in for a lot of grief. It’s so prolific! It’s so cheap! What are we going to do with all of it?
I suppose it’s not just zucchini’s omnipresence but its mild flavor — and indeed, the difficulty of bringing out some of its character — that makes us feel challenged.
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