Andy wrote in message
.. .
....(snip forward to Momma's zucchini recipe)

> She grabs the zucchini out of my hand and tells me to slice it in
> lengths, not coins. And now we're becoming chums, there at the squash
> bin.
>
> She further tells me to take the slices and salt them and let them
> rest
> in a collander for 30 minutes. Then "take the slices and dip them in
> AP
> flour, then into egg, then into hot oil."
>
> She said that's the Italian way to do it.

You must let us know how the zucchini turns out. I make it only about
once a year, using Marcella Hazan's flour-and-water batter, but I'm not
really crazy about that recipe.

And I just loved this story!!