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I saw some at the local farmer's market here in SF and my beloved Take Home Chef was stoked on them in one of his shows.... but what can I do with them as a just-learning to cook chef? Does anyone have a recipe?
If you're looking for a way to use zucchini other than in the usual bread recipe, Spring Warren, author of The Quarter-Acre Farm, suggests an innovative way of serving it—as noodles!
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