If you live in squash country you know when to start locking your car doors every summer. You pop out to go get the dry cleaning and hit the bank then you come back to your car to find a paper bag full of zucchini sitting there. And you don’t know which well meaning gardener left them for you.
I found the recipe below at squashrecipes.net while looking for new ways to eat zucchini.

Preparation Time: 30 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp chopped fresh ginger root

Preparation Time: 1 hour, 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
1 large acorn squash (approximately 32 oz)
2 tsp ground cinnamon
1 cup crushed pineapple, drained

Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
2 tsp olive oil
1 cup diced yellow onion
3 cloves garlic, minced

Serving Size: 3/4 cup
Yield: 6 servings

Ingredients:1/2 cup tomato juice, low sodium (low sodium V8)
1/4 teaspoon black pepper
1 medium onion
1 medium tomato