zucchini

Zucchini is a summer vegetable that peaks from midsummer through early fall, and the best thing you can do with it is keep things simple.

Julienned raw into a noodle salad with cherry tomatoes, avocado, and a lime vinaigrette, it stays crisp and fresh without ever touching a pan. Sautéed quickly into a summer couscous or tossed into a grilled shrimp grain bowl, it holds its texture without turning to mush — which is the whole point.

These are light, fast summer recipes that treat zucchini the way it deserves: handled just enough and not a minute more.