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NYT Syndicate

If you grow zucchini (or have a neighbour who does), chances are your summer menus are full of it. Think outside the chopping block by grating the squash.
For each of these recipes, first shred 2 medium zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with one-half teaspoon coarse salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands ” then get cooking.
2 medium zucchini
Coarse salt and freshly ground pepper
8 ounces penne pasta
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes

Cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
2 medium zucchini
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup minced shallot
1/4 teaspoon red-pepper flakes
Toasted baguette slices
Extra-virgin olive oil, for serving

Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.
Pair this light, crisp slaw with grilled fish or chicken.
2 medium zucchini
Coarse salt and freshly ground pepper
1 celery stalk, thinly sliced
Celery Bunch
1 Gala apple, cored and cut into matchsticks
1 tablespoon vinegar
1/4 cup toasted sunflower seeds
1/4 cup fresh basil leaves, sliced if large
In a medium bowl, toss zucchini with stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.
Cornbread is elevated by the addition of ” grated zucchini! These moist muffins are a delight for breakfast, at lunch, or as a midafternoon snack.

2 medium zucchini
2 teaspoons coarse salt
1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, spooned and levelled
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 cup low-fat buttermilk
2 eggs

Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
Bake until a toothpick inserted in centre comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
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