Yorkshire pudding is delicious, and very easy. All you need to do is mix equal parts egg and milk in a bowl, then add the same amount again of flour--so, frex, four eggs are a little over 3/4C of egg (crack the eggs into a measuring cup first, beat them lightly with a fork, and note the volume), so you'll add a little over 3/4C of milk and then a little over 3/4C of flour, and then about 3/4 tsp of salt. Mix it all well--some recipes say to make a well in the flour and then add the egg and milk, and it does mix better that way, but it rises better if you add the flour to the liquid--and let it sit for at least 20 min or so while you preheat the oven to 425F. When the oven is hot, take a muffin tin and put a little blob of bacon fat, beef drippings, or shortening into each cup (maybe 1/2 tsp into each?), then put that in the oven for 10 minutes to get good and hot. At the end of the 10 minutes, give the batter a stir (it's a very runny, liquidy batter), pull out the muffin tin, and pour some batter into each cup--it will sizzle and start rising a bit immediately. You want to fill each cup about 1/2 - 3/4 full. Put it back in the oven and bake for about twenty minutes; the puddings will rise very high, and they'll be kind of hollow inside. They're done when they're golden brown - darker brown and feel dry and springy, and there's no wet batter still in the center, though the center will be pale still generally. (They'll fall a bit when you take them out of the oven.) They're a traditional accompaniment to roast beef/roast meats--actually, people would make them as a filling side to make the main course meat stretch farther. You can pour gravy on them, or eat them plain, or you can add honey or maple syrup or golden syrup if you like for breakfast or dessert or whatever. I like gravy or plain, personally, and they're delicious cold the next day, too. As I said, sometimes for a meal I'll add the meat and veg from soup when I pour the batter into the cups, or you can add seasoned browned or cooked meat of any kind; the puddings will rise around the meat, basically, so it's meat and pudding in one. (I also make toad-in-the-hole pretty often, or did when I had access to good fresh British sausages, and that's just Yorkshire pudding batter poured over sausages which have been roasted in the oven for twenty minutes or so until they're gently browned and very hot. In that case it's one big pudding rather than muffin tins [takes about the same amount of time to cook] and I add some herbs and such to the batter: rosemary, thyme, basil, marjoram, some garlic powder or onion powder--all of them or any combination of them. It's my younger daughter's favorite dinner, with mashed potatoes and peas, and very filling.) I'd love to hear how you make oven-roasted zucchini, if you feel like sharing? I'm not a big fan of zucchini, but IMO most vegetables are delicious roasted, so I'd like to give it a go.