Z is for Zucchini, My Other Inspiration

I've babbled a bit about what possessed me to do this, but while I was blanching vegetables night before last I realized there was a little more to the story:

Ever since I can remember, I've both wanted to cook and wanted to garden. Kitchens being a little easier to come by than real estate, my first real go at a vegetable garden was last summer.

It was, weeell, mostly a learning year. My own fault; I jumped in without doing much research (I did read the back of the seed packets, but those are not as informative as one might hope), and the only things that did solidly well were the swiss chard and the purple string beans (hurray! for low maintenance plant relationships).

I spent the winter reading up a bit and now have an embarrassment of tasty green riches. I love zucchini, but had only really cooked it one way prior to this August: sauteed in chunks. A yummy enough preparation, but not something you want to do five days in a row. Having been forced into cohabitation with all this summer squash, I now know how to grill it, bake it, stuff it, hide it in cookies and freeze it for the winter. So I thought, "Hey! This method could work for other foods! Whee!"

So here we are. Trying to figure out one last thing to do with apples.