You might think that the recipe title below is an oxymoron since zucchini seems tasteless. Nevertheless, you
need some recipes since summer will bring one zucchini after another into your kitchen. In her book, The
Good Good Pig
, Sy Montgoemry mentions that where she lived was so safe that no one locked their cars,
except to stop others from depositing zucchinis in the back seat. In the second weekend of July 2014, my
CSA grocery bag from Porter Farms had about a dozen summer squash. I made: scrambled eggs with onions,
peppers, zucchini and seasoning; tossed salad with lettuce, onons, peppers and raw zucchini; zucchini
chili; curried zuchini; sesame zucchini. You can find four other recipes on the home page of this web site.

tasty zucchini xxx serves 4
2 Tbsp olive oil 1/3 cup sesame seeds, crushed
2 squash, cut into 1/2 inch slices 2 Tbsp water
Add oil to iron skillet over medium heat. Add squash and cover. Cook for 5 minutes. Add sesame
seeds and water, cooking for 5 minutes more, until the squash is browned on one side. Serve.

For spices, I've also used chili powder, curry powder, cumin and cajun seasoning, instead of sesame seeds.