The Zucchini/squash have lots of water in them so if pan frying with oil that becomes an issue. We like to do a sheet pan roast with sliced zucchini/squash, sliced potatoes and onions and maybe some chunks of meat. That comes out pretty nice. The tough part is not turning them to mush.
I like to slice them lengthwise, brush on some olive oil and grill them.
There’s a couple of varieties of zukes that are firmer. One is “Costata Romanesco.” I know the guy who developed that breed, and his comment was, “The only reason to eat OTHER kinds of zucchinis is you’re thirsty.” 
Gardener’s Rule for Zucchini: One plant isn’t enough; two is six too many.
We’ve also shredded masses of zukes and dried them in the food dryer. Zucchini bread and zuke waffles all winter long, yay.
rEvolve
1 Like