Zucchini, gold bar squash, extra-large, single piece

You can either deep-fry it or sprinkle it raw atop salads, soups, and stews. Zucchini can be eaten raw or cooked in soups, stews, sandwiches, or salads

To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.

Baked Zucchini with Parmesan

Ingredients:

250 grams yellow zucchini (thinly sliced)
250 grams zucchini (Green, thinly sliced)
2 small potatoes (thinly sliced)
3 Tbsp. extra virgin olive oil
black salt
freshly ground black pepper
50 grams Parmesan (grated)
fresh parsley leaves (chopped, to serve)

Instructions:

1. Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
   
2. Place sliced zucchini and potato in a large bowl. Add half of the olive oil and toss to coat. Season with black salt and pepper. Arrange the vegetable slices in a single layer in the prepared dish, alternating between the green, yellow zucchini, and potato slices, for a color effect.
   
3. Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.