The failed experiment

In a recent post, I challenged you to come up with a zucchini recipe that would, ahem, squash my colleague June Wulff's hatred of them. In exchange, she promised to pick one and try it with an open mind.

Thanks to those who sent recipes. When I told June it was time to fulfill her end of the bargain, she claimed she had developed a rare digestive disorder.

But being an honest woman, she then grudgingly said she would prepare this:

Bobbie's zucchini

Slice long yellow summer and/or zucchini squashes, or cut pattypans into wedge-shaped chunks. Saute some minced garlic with coarse or sea salt, freshly ground black pepper, and dried bread crumbs. In a baking pan, layer squash, bread crumb mixture, and grated parmesan or romano cheese -- two layers of each ingredient. Bake at 350 for about 30 minutes.

What could be bad, right?

This morning she sent in her reaction:

"I meant what I said and I said what I meant,
a zucchini is worthless 100 percent.

I loved the sea salt, bread crumbs, grated cheese, garlic, and pepper - the zucchini was just a coaster to hold the ingredients."

Diagnosis: an incurable hatred of zucchini. At least the rare digestive disorder seems to have cleared up.