Any urbanite who has ever had a country house is familiar with the fecundity of August zucchini.
I was reminded when Agata & Valentina offered local green squash at a bargain rate of $.99 a pound.
This vegetable is delicious prepared al dente, and served cold with olive oil and balsamic white vinegar, or rice vinegar, sprinkled with dill. It’s great as a warm side dish as well, of course.
My husband’s favorite is the pea-soup like version I make for him. Blended after it’s cooked with some carrots (and dill & parsley) in a chicken stock, the mash is great soup. Add pieces of cooked carrot and maybe a little pasta to “beef” it up. Note that the carrots are mandatory but the pasta (or, say, rice) is optional.
Enjoy the abundance of green squash you got from your neighbor’s yard. Then find zucchini at the market all year round!