Because there are so many ways to prepare zucchini, from breakfast loaves, to dinnertime side dishes and appetizers, most of us never get tired of eating it. When moms want to "hide" the zucchini their kids won't eat, they'll often use it in cake, sometimes even one made with chocolate. And, as a hors d'oeuvre, who could possibly resist the temptations of piping hot golden fried zucchini strips? While fast growing zucchini is plentiful all year long, the time is right for seeking out young zucchinis that measure no more than six inches in length and two inches in diameter. Although zucchinis are edible no matter their level of maturity, those of diminutive size possess the sweetest flesh, smallest seeds, and most tender skin. Zucchini's edible skin and seeds, in fact, is what differentiates it as "summer" squash, along with other summer squash varieties such as crookneck, straightneck, and pattypan. "Winter" squash, on the hand, like popular butternut, acorn and Hubbard squash, have hard rinds and seeds that must be removed before the squash can be eaten. Summers are not endless, but the ways in which we can eat summer squash are.
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