I am new to the wonders of zucchini. I think I lumped it in with 'squash' when my age was measured in the single digits, and refused to touch it after that for years. A year or so ago, I had spaghetti squash for the first time, and loved it. Around the same time, I also tried some shredded barely-cooked zucchini, which for some reason didn't taste like I remember zucchini tasting. It was mild and wonderful. I thought it was a fluke.
A few days ago a friend of mine sauteed some thinly-sliced zucs in olive oil, and they smelled too good to not try. They were so good I decided to try cooking them myself, which I did tonight.
I cut up half a red onion and sauteed that in a little olive oil, then added some zucs, black pepper, 3 chopped green onions, and a pinch of salt. Wow. The onions caramelized a bit and the dish tasted slightly sweet. One thing I learned: zucs shrink when cooked. They are also done a little before they look done.
I made a big wok-full, ate some, and have packed up the rest to take to A-Kon, a big anime convention (think Star Wars if you don't know what anime is; it's a gathering of fans of a particular kind of fiction) this weekend in Dallas, where I'm selling my jewelry. I leave in about 11 hours. A-Kon was my biggest event for years, until the Norman Medieval Faire surpassed it this year.
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