Round zucchini or globe squash, represented in the photo by Eight Ball, appear in varying sizes and shades of green as Gourmet Globe, Apple Squash, Ronde de Nice, and others. Thus far, they seem to be as consistently delicious as the Middle Eastern types. Eight Ball is exemplary for the type: extremely dense and heavy, nearly seedless, and smooth-textured. Cooked, the fiberless flesh acquires a pretty green tinge and becomes juicy, flavorful, and meaty. Bake, steam, sauté, marinate, or grill. Slice small ones into perfect rounds and cook like classic zucchini. Halve larger ones, to hollow and stuff. Cut thick slices, coat with crumbs, and fry like green tomatoes. Layer in casseroles, like eggplant.
