Before I start donating surplus homegrown zucchini to the Gulf of Mexico/BP Deepwater Horizon oil-spill cleanup efforts as biodegradable oil containment booms, I decided to attempt a few more squash-centric recipes.  This no-brainer proved a hit…unpeeled chunks of zucchini simmered in a garlicky marinara until tender.  Rather than becoming watery or flaccid, the chunks absorbed the tomato sauce and retained a slightly firm bite (perhaps because of the acidity?)  Ladled over pasta, the zucchini sauce was a nice, lower-calorie alternative to my usual, meat centric red sauce.  A sprinkling of finely grated Parmesan added some zip (but don’t most savory foods improve with a tiny sprinkling of finely grated Parmesan?)