Love these Romanescas!

These zucchinis are wonderful. Tasty, abundant and pretty. I love slicing them into coins for stir-fry and pickles.

2 Responses so far »

  1. 1

    Cheryl said,

    Does it cook up like a yellow squash or a zucchini? The yellow squash seems to have a lot more water in it for stir fry.

    • 2

      Jan said,

      I use them just like other zukes. They’re pretty moist, I use just a little oil and throw in some chopped garlic that I’ve packed in a jar with some salt and vinegar. I keep the garlic in the fridge for quick access. xoxo

      I want so much to see you when you come this weekend, but I am to be at Wave’s with all five grandkids. Darn! Come over anyway. Celesta knows her way around, and Jim will probably be here. I miss you! It’s been a long time now since we’ve gotten together.

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