10 zucchini recipes to make the most of your summer bounty

Washington Post

a day ago

Zucchini is seemingly everywhere this time of year, stacked high at farmers markets and quickly sprouting up in home gardens. The summer vegetable is harvested around 60 days after its seeds are sowed — and just one plant can leave home gardeners with more pounds of the prolific green squash than they know what to do with. Luckily, a surplus of zucchini is not a bad problem to have. With its mild flavor and high water content, zucchini is excellent at absorbing and lifting the flavors of other ingredients, making it a versatile ingredient that can enhance a range of dishes, including salads, tacos, pastas and even desserts.