first, recipes bore me, methods intrigue me. you can find a good recipe for just about anything on the net these days, but it won’t be your recipe until you have tried it, adjusted it to your taste, and most importantly figured out the method behind the flavors/textures etc.

as to method, par example, zukes need to be sweated before you saute or bake them…just cut them length wise, salt them (kosher or sea salt, SVP), let them sit, then wipe off the moisture…they will be meaty and not gushy when you cook them, or incorporate them into a dish…just like eggplant, but that’s another blog

as for zuchinni bread, take all of the zukes that you have picked that are not slender like models…we are talking the big and bouncy ones…the slender ones you sweat as per above and eat how you like…the giguntas you grate or food process and make zuke bread with…once you figure out how many cups of the grated mamma zukes you have, then you take any ole zuke bread recipe off the net, lower the sugar quantity, adjust for your given zuke production, and bake it up…freezes well…great vehicle for fancy shmancy jams too…

you didn’t ask, but i grew up on long island, south shore mind you, and learned veggie gardening shadowing my pop…for a copascetic description of south shore gardening in the day, read michael pollan’s first book, second nature.