The first night I grilled it on the stove top with some salt and pepper—simple and tasty. The second night I sliced and steamed it and served it with butter and lemon pepper.
Photo by The Blue Room
The rest of the zucchinis succumbed to the heat, I think, and shriveled up, as did the fledgling crook necks. But temps have dropped a bit, so I hope that will give the squash time to get a good start.