There are actually two zucchini derived days observed in the U.S. Zucchini Bread day on April 25 and National Zucchini day on August 8. You know why if you’ve ever grown them. A few plants will go a long way. This is also the one night of the year that it’s acceptable to unload some of your bounty on your neighbors, at night, when they’re not looking.

One year I was filling the wheelbarrow twice a week. This required quite a bit of creativity and research. I did manage to do a full menu. Everything Zucchini. And it worked!

The young fruit are the sweetest. Bitter tasting zucchini can contain a group of toxins called cucurbitacins. These toxins are not broken down by cooking. So don’t eat the bitter squash. When planting at home, use cultivated seeds. That means buy new every year. This prevents having plants that have reverted to high production of the toxins.

Zucchini is light on calories and high on folate, potassium, and vitamin A. It’s also loaded with fiber. It can feel rough on sensitive intestines, but with a healthy digestive system, it’s necessary.

This is the same recipe that I’ve sold at the markets for years. The primary liquid in this formula is the zucchini. It’s a dense batter. The older, larger squash do well. Also, you can freeze grated zucchini in 3 cup portions to make it last. Use all the water and pulp when you mix.