Zucchini (classic zucchini) is the familiar dark green cylindrical type that defines the word “zucchini” in the United States, if not elsewhere. As a “control” for tasting all the squashes that follow, I cooked a classic zucchini alongside each. If you do the same, you will begin snatching up Middle Eastern, round, and egg-shaped “other” zucchinis wherever you find them. Mainstream market forms of the “classics” are usually as tasteless as market cucumbers: grown for appearance and durability.
