Zucchini and other summer squashes are abundant in backyard gardens, farmers' markets, and grocery stores this time of year. Try these recipes to use up your supply.
Stuffed Zucchini with Potatoes and Peas
The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour.