Thanks, Kim, for that insight on zucchini. I have always thought of it as "filler"..like ice berg lettuce or celery, no nutritional value, but fiber, so better than say.........beets or sweet corn, which have bad raps as too many carbs.........but they are packed with nutritional value.
I think we just have to be creative....garlic, peppers, tomatoes, onions, all in season, can flavor up anything. Saute unpeeled zucchini slices in olive oil with onions and peppers and, of course, GARLIC, and then add to Basmatic Brown Rice, chicken, whatever, use salsa to "bind" it all together. Then, if you need more reasons to eat it, throw it under the broiler with some parmesan cheese on top.
I will feel good about it when someone gives me some...I don't even bother growing it.....I can trade tomatoes, peppers, etc. for the ubiquitous stuff!
Don't you LOVE summer????