The variety of veggies grown by the local farmers continues to amuse me. I couldn’t resist picking up a couple of these tennis-ball-sized zucchini at the market the other day.
Their breadth makes me think they would be excellent sliced up and stacked moussaka-style with other veggies (or grilled and used to top a veggie burger). They can also be hollowed out and stuffed. I just pan-fried the sliced-up balls in olive oil and served them with some homemade tomato sauce. They were juicy and delicious.