Growing up in Utah, zucchini was the number one re-gifted vegetable.  Neighbors overrun with zucchini used to leave it by the plastic grocery bagful on each other’s porches.

“Ring the bell and run!”

I remember not being able to tell it apart from cucumber when I was a little kid, but it hardly mattered since I wouldn’t eat either one.  Now I rotate it into the oven-roasted repertoire once in a while.  I like it best with yellow squash.