The zucchini is the shmoo of the vegetable world.
Shapeless and non-descript,
it reproduces abundantly, seemingly overnight.
Yesterday’s small orange blossom
is today’s twenty-pound fruit.
Zucchinis can be cooked by any method known to man.
Fried zucchini, steamed zucchini, roasted zucchini,
boiled zucchini, grilled zucchini, broasted zucchini.
Zucchini bread, zucchini butter, zucchini jam.
I’m sure that someone somewhere makes green zucchini and ham.
Need some filler in almost any recipe?
Add a cup of puréed zucchini. No one will ever notice!
And if they do, I’m sure they’ll love you that much better.
After all, who can ever get enough zucchini?
Just ask your neighbors and they’ll tell you.
Better yet, don’t ask.
Just leave the bag on their doorstep and run away!
Marne Wilson lives in Parkersburg, West Virginia. Her poems have appeared in such places as Poetry East, Atlanta Review, and Cold Mountain Review. She is the author of a chapbook, The Bovine Daycare Center (Finishing Line, 2015).