I’m embarrassed. Back when I worked in an office, I used to hide in my cubicle while coworkers distributed their excess garden harvest. There always seemed to be zucchini, which topped my list of duck-and-cover foods. To be fair, I had only ever had zucchini as plain sticks around the veggie party platter, destined for some plastic tub of dip, or sautéed, neither of which are my favorite presentation to this day.
My opinion of zucchini changed on vacation in Italy a couple years ago, where zucchini made a regular appearance on menus, served as paper thin slices grilled with a touch of olive oil, salt and pepper. I initially tried it to be polite, but it was truly delicious, and opened my eyes to new possibilities. You know how once you learn about something new, you see it everywhere?