If you garden you know you will have many zucchini and quite soon. They grow fast, fruit fast and continue to grow all summer and into fall. You can eat the blossom and the whole fruit. While many grow them, and share them it is not a vegetable that bring excitement to the table.
The taste is mild, almost neutral and as a result it works well as a medium to be shaped and seasoned.
They are turned into breads, stuffed, added to sauces, shredded and used instead of pasta. They are a good source of Vitamin A, they have some C, a decent amount of fiber and while I use them in everything from pasta to Asian stir fry there is only one preparation that excites me.
Zucchini frito as an antipasto.
Take one medium zucchini and slice lengthwise thinly. Then cut each strip in half.
Make a batter
One medium egg
Salt and pepper
Splash of white wine
Enough flour to make thick like a pancake batter. Coat the zucchini strips, fry in olive oil til golden and crisp on both sides. Drain on a rack, not paper towels. They contain so much water that they will get soggy on the towels.
Take a slice, place an anchovy on it, and top with another slice. If you hate anchovies a little olive tapenade or some salty cheese is fine. I sprinkle a little Romano cheese on top.
Top it, put on a plate and eat my favorite antipasto.