And then there are the days when there is just too much zucchini to deal with...
Wouldn't it be nice if you could prep some, cover it up and throw it in the fridge and deal with it later? Especially if doing so meant it would be really tasty?
Yup found one of those:
Grilled Sesame-Soy Zucchini
1 medium zucchini - regular or ball
2 Tbs soy sauce
2 tsp sesame oil
metal spoon (optional)
tightly closing container you can leave in the fridge for several days
grill, grill pan or rack you can place over a drip pan in the oven (eventually)
When faced with that last zucchini that you know you have to do something with, but are all out of ideas... rinse it off and trim off the ends. If it is a ball, cut it in quarters and scoop out the bitter seedy flesh inside. If a regular long zucchini, cut it in half, and use a spoon to scoop out the seeds.
Either way, you want to be left with the dense flesh beneath the seeds. Cut your zucchini (both sorts) into crescent moon shapes no wider than your pinky. Place them in a tupperware or zip-top bag or other water-tight container.
Pour in the soy sauce and sesame oil in with the zucchini, and shake it to combine. Place it in the refrigerator, turning it when you remember over the next 2 - 5 days.
When you are in need of a vegetable for a meal, take out this zucchini. Remove it from the marinade. It will have left a fair bit of liquid behind, and be a little wilted looking. This is all to the good.
Cook it by either grilling it, cooking it over a stove top on a grill pan or suate'ing it. In any case you want nice brown cooking marks to show up on it.
Alternately you can put it on a rack over a pan at 425˚F for about 15 minutes until the edges get a little brown and crispy.
What ever you do, I hope you, like I was, are pleasantly surprised at the unexpected deliciousness of zucchini relegated to the back of the fridge for several days.