Chris wrote:

>
> 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.

My wife usually slices the zucchini into roughly 1/4 inch rounds, par boils
them and then fries then in butter and adds a sprinkle of freshly grated
Parmesan cheese, a quick, easy and delicious way to do them.