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.

I mentioned zucchini flowers last week, but for got to take a picture of them then, which gave me a perfect excuse to go back this week and buy some more. Of course if you are lucky enough to grow your own zucchini (or courgettes, for the British folks out there), you have a free source of these delicacies right in your own back yard.
There is little on this earth that tastes better than a pan-fried zucchini flower, at least in my experience. Luckily they are easy to make (finding the flowers is usually the hard part for me).