No matter where you live, summer shouts “bounty” for veggie lovers. And perhaps no more so than with bushels of zucchini.

These green batons of sum- mer squash first appear in early to midsummer and don’t cease their rapid-fire production until fall. Good thing zucchini is a veg that’s altogether versatile. You can prepare it raw, cook it in minutes for an al dente side dish, or even slow-braise zucchini ratatouille style.

Tangy and salty cheeses complement zucchini’s mild flavor. Try these quick preparations:

Shave ribbons of raw zucchini with a cheese planer and toss with feta, fresh mint, and olive oil; marinate 20 minutes, then serve.

Cook coins of sliced zucchini in a hot pan with olive oil, garlic, and cherry tomatoes until tender. Serve with shaved pecorino and fresh basil.

Grill thick slices of zucchini tossed with oil, salt, and pepper. Serve smothered with queso fresco or as a topping for pizza.

Backyard gardeners can exercise population control (as well as eat something utterly delicious) by plucking zucchini blossoms when they appear. The yellow flowers are delectable stuffed with a soft cheese such as ricotta or goat cheese, dipped in a light batter, and fried to tender perfection.

Whether you get zucchini at your local farmers’ market, at the grocery store, or dropped off by the bucketful by generous neighbors, choose the small, firm, glossy ones for the most flavor and best texture.






Written by Emily Gold