I’ll admit it—we’re a family of zucchini eaters. In the spring, when the zucchini flowers bloom, we dip them in batter and fry them. I occasionally fix zucchini just like fried green tomatoes. In the fall and winter, we add tomatoes and garlic to a pot of zucchini and serve stewed zucchini. Sometimes, I slice raw zucchini and use it instead of cucumbers in salad. One of our old standby’s is zucchini frittata. Lately, my parents have been on a roasted baby zucchini kick. Downtown Produce in Melbourne has carried them for several weeks, and my mom can’t resist them.