If you travel by covered wagon there might be enough by then to make some for everyone.
Mary Ann, that's why I use a saute` pan, and olive oil. You can get the oil quit hot, and brown the outside of the zucs but have the inside a bit crunchy. Love it that way. Also many people let them get way to big before they harvest them. They are best when very young and tender. If they get too big, I give them to the chickens. They love them. Tonight I'm having my favorite grilled tomato sandwiches. I get a nice slice of crunchy bread. Put on a layer of farmer cheese (or what ever kind I have) and put it under the grill till it melts some, then take it out and add thin slices of garden ripe tomatoes, topped with garlic powder, parmesan cheese, Seasoned salt, pepper, and fresh basel cut up finely. Put that back under the broiler and let the tomatoes bake a bit. Best summer sandwich in the world. If you don't have fresh basel dried works, or use italian seasoning.
