Anyone who has planted zucchini squash will know what the "abundant" means. It is one vegetable that, once planted, resembles Jack's beanstalk. That is, the zucchini vine never stops growing, so the question now, "what do we do with them all?"And we might wonder why such a plethora of vegetables doesn't exist with hard to find shiitake mushrooms, or French truffles, for example. But since we are blessed, or stuck, as the case may be, with plenty of zucchini, it might be helpful to know how to use the great quantity that's available during the summer.Food historians tell us that zucchini came from the New World, and from here to the Old World in the sixteenth century after discovery of the Americas by Europeans. The minute it arrived in Italy, the rest, as we say, is history. It was first discovered in Northeast Mexico as a domesticated plant, and later in the Midwestern United States.When the Zucchini got to the Mediterranean, it was magic. That will be part 2 in the Zucchini saga. Until then, I will leave you with this recipe.Marinated Zucchiniserves 44 zucchini1/4 cup olive oil2 tablespoons chopped fresh mint, plus whole leaves, to garnish2 tablespoons white wine vinegarsalt and freshly ground black pepper to taste-Cut the zucchini into thin round slices.-Heat 2 tablespoons olive oil in a wide heavy saucepan. Fry the zucchini in batches, for 4-6 minutes, until tender and brown around the edges.-Transfer the zucchini to a bowl. Season well.-Heat the remaining oil in the pan, add the mint and vinegar and let it bubble for a few seconds.-Pour the marinade over the zucchini.-Marinate for 1 hour, then serve garnished with mint.