Zucchini

Few vegetables do more with less. Fresh zucchini needs almost nothing — a hot pan, a little olive oil, some garlic — and it transforms into something genuinely craveable. Ours are harvested at just the right size, tender all the way through with thin skin and no need to peel.


Sauté with cherry tomatoes and finish with torn basil and pecorino. Slice on the grill until caramelized and smoky. Fold into pasta, bake into a savory gratin, or shred into fritters with a squeeze of lemon. However you use it, good zucchini is the backbone of summer cooking.