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Washington Post

Zucchini gets the spicy parm treatment in this skillet orzo

I love the bounty of produce that summer brings. There are berries of all types, juicy melons, revered tomatoes, sweet corn and prized peaches. I could eat a diet of just these items and be a very happy camper all season long. (I have been known to eat a large bowl of cubed watermelon as a no-cook meal.) But not all of summer's offerings induce such cravings — just look at zucchini and other summer squash.