'Tis the Season

Ah, the zucchini: one of nature's most versatile vegies. There are so many things one can do with it. And one MUST, because it is so prolific, it'll take over an entire subdivision if one doesn't hurry up and fry it, bake it, cook it, saute it, or use it for a boat anchor.
Three years ago, I posted a gardening story that included this paragraph:
[My first house] had a large back yard and a big plot of black earth, so I thought I'd give [gardening] another go [after a disastrous first attempt in a rented plot]. Didn't take me long to discover somethin I hadn't known before: that twelve zucchini plants are wayyyyy too many. Did I know the plants grew that big? That they produce enough gargantuan squash to sink the Queen Mary? That they can swallow up Volkswagens and neighbourhood dogs? I made zucchini casserole, zucchini chocolate cake, fried zucchini, zucchini everything. I wouldn't let the meter reader depart until he accepted a big bag of zucchini. One of the guidance counsellors made the mistake of declaring that she liked zucchini, and finally told me to PLEASE STOP, THANK YOU after I dragged two bags of the stuff down the corridor to her office every couple of days.
There's a reason why some call it the Devil's Fruit, you know.
And so, Curtis and I wisely put in only THREE zucchini plants, which are more than enough. Today Curtis helped me grate and chop a couple of big whoppers, and there's a zucchini chocolate cake in the oven right now, as well as a squash parmesan casserole ready to bake for dinner.
Boy, it smells good.