Last week I shared a recipe for Sautéed Squash as one way to use some of the zucchini that is so plentiful this time of year. I used up my zucchini and yellow summer squash, and as if by magic, it was replaced from a friend’s garden the very next day. Before I could use up those squash, we were given more zucchini from another friend’s first garden crop. So thoughtful – so much squash. I took it as a sign that folks might want more recipe options, so this will be the second installment in the Zucchini Trilogy. While picking up zucchini from the first friend, we talked about…