The extra bonus for being the first of the Pomodori to work with, and report on, a new ingredient, is the opportunity to discuss the most important aspect of Essentials of Classic Italian Cooking - the professorial lecture that will likely introduce that ingredient.
Remember, when we began this challenge, we approached the project as "virtual" students. Although Marcella may no longer be physically teaching classes, we can continue to learn from her. Before you read our next eight days of posts about zucchini, open you copy of Essentials and read Marcella's treatise on this most classic Italian vegetable.
Quoting: "It is no exaggeration to say that when you explore all the ways of cooking zucchini, you reach for and bring within your grasp most of the processes that make up Italian cooking."
Now, back to the first of the zucchini, the basic - la pastella. Thin lengthwise slices dipped in a simple, light flour batter and fried in very hot oil. There is really no need for me to discuss the process. The pictures will suffice.