The Times - Serving Waitsburg, Dayton and the Touchet Valley

While ripe tomatoes and sweet corn are what I most associate with summer cooking, it is bountiful zucchini that usually manages to make an appearance at every meal of the season. Living in a town full of seasoned and generous, backyard gardeners, there can never be enough zucchini recipes to have on hand. Thankfully, the dark-green summer squash is as versatile in the kitchen as it is prolific in the garden. Grilled, roasted, or sauteed, zucchini takes on different flavors with every culinary technique. Here, it is fried before being made into a creamy pasta sauce with parmesan and herbs. A...