Blue Ribbon Prize Winning Recipe from the 2011 Zucchini Festival
created by David Sotnick
Zucchini is among the most popular, plentiful, and versatile of the summer squashes. Just like the tomato, the zucchini is technically a fruit. It’s low in calories and a very good source of potassium, and vitamins A, C, and B complex. It can be eaten raw to retain its health-giving enzymes, or cooked in an endless variety of ways in savory dishes as well as desserts. Even the delicate flower of young zucchini may be consumed and is considered a delicacy.