Zucchini is simply an elongated, cylindrical, usually green variety of summer squash.

In Season: Summer squash are in season during the summer, peaking at the end.

What to Look For: Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.

How to Store: Refrigerate in a plastic bag for up to four days; do not wash until ready to use.

Nothing beats the smoky, slightly caramelized flavor of zucchini and summer squash fresh off the grill. Top them with this rich and tangy dressing for a perfect summer side.

These moist zucchini cupcakes are sweetened with brown sugar and enhanced with cinnamon and chopped pecans or walnuts. Spread the cupcakes with cream cheese frosting for an irresistible summertime treat.

Zucchini and yellow squash are a colorful foil for juicy steak and cherry tomatoes in these kid-friendly kebabs. Serve them with a salad or couscous for a well-rounded meal.

Toasted cumin seeds add a deep, slightly smoky flavor to sauteed zucchini. This quick side dish is a great accompaniment for a Mexican or Indian meal.

Bake a salmon fillet in a parchment paper packet with butter, dill, and slices of zucchini, shallot, and lemon to create this easy dinner for one. Serve with rice or couscous to complete the meal.

The crunchy, sweet candied zucchini that crowns this cake is optional, but takes the presentation to stunning, fun heights. Perfumed with orange zest and cardamom, the cake swings to a gentle Moroccan beat.

Chopped tomatoes, fresh oregano, and a touch of vinegar make a family-friendly filling for zucchini -- especially when it's baked and topped with mozzarella cheese. Warm and gooey, this vegetable side is sure to be a hit at the dinner table.

These savory pancakes use zucchini in place of traditional potatoes, giving them a lighter, fresher taste. Matzo meal adds great crunch, while Parmesan, dill, and parsley amp up the flavor.

Mild, grilled yellow squash get a big burst of flavor from this fresh and nutty sauce.

This Mediterranean-inspired recipe pairs juicy pork chops with tender zucchini that's topped with feta and lime. Letting the pork marinate all day ensures big, bold flavors, so prepare the pork in the morning and have dinner on the table in a snap that night. This recipe makes enough zucchini to use in Herbed Ricotta Pasta with Corn and Zucchini, but you can also use leftovers in a salad or prepare half the called-for amount of zucchini and skip the leftovers altogether.

This crunchy, fresh salad is low in fat and calories but packs a big punch of flavor thanks to parsley, mint, and red onions. Its cool creaminess is a good match for smoky grilled foods like chicken and burgers.

Take these classic French flavors outside (or to your grill pan)! Grilled and chopped zucchini, along with tomatoes, onion, eggplant, and bell pepper make a healthy and hearty sauce on curly pasta.

You'll be surprised at this recipe's big flavor -- with only five ingredients! Lightly cooked red onions, tangy vinegar, and a touch of sugar add zip and texture to the zucchini in this salad that can be prepared up to 8 hours in advance.

Char-grilling slices of zucchini, yellow squash, and yellow bell pepper imbues them with a delicious smoky flavor. Toss with fresh basil and serve the dish warm or at room temperature.

Ribbons of zucchini mingle with bacon, fresh thyme, and Gruyere cheese in this rich quiche, which contains 10 eggs and two cups each of creme fraiche and whole milk.

Cinnamon, nutmeg, ginger, and cloves add a warm sweetness to this moist zucchini bread. With this recipe in your arsenal, "too much zucchini" will never be a problem again!

Make this light, fresh interpretation of lasagna without ever turning on the oven. Layer halved, boiled lasagna noodles with garlicky sauteed tomatoes, zucchini, basil, and a mixture of ricotta and Parmesan cheeses.

Season sweet, crunchy raw corn and thinly sliced zucchini with lime juice, olive oil, and fresh cilantro to make this refreshing salad. Serve with grilled shrimp, scallops, or lobster.

Saute hazelnuts (or almonds) with yellow squash to add richness and crunch. Season the cooked dish with lemon juice, fresh marjoram, and shaved Pecorino Romano cheese.

That summer favorite, zucchini bread, is transformed into irresistible cookies, made extra chewy with the addition of oatmeal. Sandwich pairs of cookies together with sweetened cream-cheese filling.

In this hearty vegetable stew from Provence, onions, garlic, eggplant, zucchini, bell peppers, and canned diced tomatoes are simmered together, with fresh basil stirred in at the end of cooking. Serve the ratatouille as a vegetarian meal with crusty bread, as a side dish with fish or lamb, or as an addition to pasta or an omelet.

Make the filling for this frittata by sauteing zucchini, onion, and thyme until the liquid in the pan evaporates, ensuring the frittata won't be soggy. Pour a mixture of beaten eggs, milk, and shredded cheddar cheese into the pan and top with a decorative arrangement of sliced tomatoes before baking.

Stuff hollowed-out yellow squash with a kid-approved mixture of ground beef, red bell pepper, mild chili powder, corn, and Parmesan cheese. This recipe is also great for zucchini.

Combine some of the best flavors of summer in this quick saute of diced zucchini, yellow bell peppers, grape tomatoes, and garlic. Serve as a side dish with grilled steaks, or mix into pasta salad.

Give your lasagna a summery boost by layering in thin slices of zucchini. A mixture of reduced-fat cream cheese and part-skim ricotta adds creaminess and moisture to this tomato-free lasagna.

This savory tart is filled with sauteed leeks, zucchini and yellow summer squash topped with Gruyere cheese. Thinly sliced squash woven into a lattice pattern makes a beautiful and surprisingly easy topper.

The vegetables in this quick gratin get a head start with a quick saute on the stove top. Cream and panko breadcrumbs are added, then the mixture is spooned into a baking dish, topped with Parmesan cheese and more breadcrumbs, and baked for just 10 minutes, until the topping is golden.

Roast thin slices of zucchini in a 450-degree oven to make it tender and sweet. Toss the roasted zucchini with cooked linguine, ricotta cheese, and lemon zest for a light and delicious vegetarian pasta dinner.

Season slabs of portobello mushrooms, zucchini, and red onion with oregano and roast until browned and tender. To assemble these satisfying vegetarian tacos, fold the roasted vegetables into corn tortillas with shredded Monterey Jack cheese and fresh salsa.

Thinly sliced zucchini and onion are pickled in a sweetened mixture of apple-cider vinegar, dry mustard, mustard seeds, and turmeric. Chef Judy Rogers of San Francisco's famed Zuni Cafe shared this recipe with us.

Saute zucchini, onion, minced garlic, and curry powder together, and then simmer with water and cubed potato to make this easy vegetarian soup. Once the potato is tender, puree the mixture until smooth and creamy, and serve hot or chilled, topped with toasted almonds.

Prepare the base of these tostadas by sprinkling large flour tortillas with Monterey Jack cheese and baking until golden. Top each tortilla with sauteed shrimp and zucchini, sour cream, and sliced scallions.

Make this zucchini "spaghetti" recipe from Patricia Wells by slicing the squash on the julienne blade of a mandoline. Lightly salt the zucchini to draw out some of the moisture, squeeze dry, and toss with an irresistible dressing of cream, lemon juice, and minced chives.

There are no noodles to be found in this vegan, gluten-free "lasagna" that makes the most of ripe summer tomatoes, zucchini, yellow squash, and basil. Grill the squash and tofu, then marinate in lemon-and-garlic-infused olive oil before layering with homemade pesto and fresh tomato slices.

This moist, buttery loaf uses both zucchini and yellow squash. Toasted pistachios and fennel seeds add distinctive flavor and crunch to this cake.

A savory Parmesan pastry crust encloses sauteed shallot and zucchini, cherry tomatoes, lemon zest, basil, and miniature balls of fresh mozzarella (known as bocconcini). Serve this savory summer tart with a green salad for an elegant lunch or light dinner.

Thinly sliced red onion is marinated in red-wine vinegar and olive oil to soften its bite and add a refreshing tang. Slice raw zucchini into ribbons using a vegetable peeler and toss with the marinated onion just before serving.

Saute sliced yellow summer squash and garlic in bacon fat to make this carbonara-inspired pasta dish. Combine the squash with cooked fusilli, cream, and grated Asiago cheese, and serve topped with crumbled bacon.

Saute zucchini and yellow squash with onion and garlic until caramelized and tender. Season the squash with lemon juice, fresh mint, and a little crushed red pepper for a company-worthy side dish.

In this twist on pasta salad, cooked orzo is tossed with sauteed zucchini, fresh basil, and white-wine vinegar. This dish tastes best at room temperature, making it perfect for picnics and potlucks.

Add a touch of refinement to this light, cream-free gratin by arranging slices of zucchini, yellow squash, and leeks in a decorative spiral pattern. Top with a mixture of bread crumbs, minced garlic, thyme, and Parmesan cheese and bake until the vegetables are tender.

Here's the perfect way to use those extra-large squash from your garden! Bake scooped-out squash halves stuffed with a mixture of cooked bulgur wheat, feta cheese, onion, and sliced almonds to make a satisfying vegetarian main dish.

Simmer sliced zucchini in a small amount of water just until tender, and serve with a drizzle of olive oil and a sprinkling of sliced scallions. This delicately flavored side dish takes just 10 minutes to prepare.

A mixture of cider vinegar, sugar, dry mustard, mustard seed, turmeric, and cumin creates a brilliantly hued sweet-savory brine for thinly sliced zucchini and onions. The pickled zucchini makes an out-of-the ordinary addition to burgers, sandwiches, and pasta salads.

Tender yellow squash needs just five minutes to absorb the brightly flavored marinade of lemon juice, olive oil, shallot, and fresh thyme. Serve as a side dish with barbecued chicken or grilled cheese sandwiches.

Marinate thin ribbons of zucchini and red onion in lemon juice, lemon zest, and olive oil to make a creative sandwich condiment. It's delicious with shredded chicken (broil chicken cutlets or use leftovers) that's mixed with the zucchini, toasted almonds, and fresh parsley before being piled on Italian bread.

Chunks of zucchini and sliced onion become caramelized and tender when baked in a 450-degree oven. Serve as a side dish with grilled lamb or pork kebabs, or toss the roasted zucchini with pasta.

The bright green color and mild, sweet flavor of diced zucchini and frozen peas enhance creamy risotto. Sprinkle with plenty of Parmesan cheese and serve as a side dish with roast chicken, or enjoy as a main dish with a green salad.

Marinate roasted zucchini slices in minced garlic, olive oil, and white-wine vinegar, and sprinkle with fresh mint leaves just before serving. Serve this flavorful side dish with grilled lamb or pack it in the picnic basket to enjoy with an assortment of cheeses and salumi.

Fresh, raw zucchini and green beans add color and crunch to this easy bean salad. Season the salad with fresh basil, crumbled Parmesan cheese, and lemon juice and zest.

Cooking thinly sliced yellow squash and onion in a covered pot over low heat makes them tender and sweet. This easy recipe also works well with zucchini and other summer squash.

Fresh corn kernels add sweet crunch to a quick saute of zucchini and garlic. Just before serving, season with white-wine vinegar and stir in lots of fresh basil.

Fold garlicky sauteed zucchini, corn, cilantro, and grated pepper Jack cheese into flour tortillas and bake until browned and crispy. These quesadillas are also wonderful with the addition of chorizo or shredded chicken.

Marinate thinly sliced raw zucchini in olive oil and lemon juice while you pan-sear boneless, skinless chicken breasts. Toss the zucchini and sliced chicken with fresh spinach, red onion, Parmesan cheese, pecans, and mint to complete this satisfying main-dish salad.

Make the ratatouille-inspired filling for these vegetarian wraps by seasoning eggplant, zucchini, and onion with thyme and oregano and roasting until golden. Combine the roasted vegetables with chickpeas and halved cherry tomatoes, and wrap in whole-wheat lavash with sliced mozzarella cheese.

Season shredded zucchini with lemon zest, parsley, and minced garlic, then mix in beaten eggs and flour to create a batter. Pan-fry spoonfuls of the zucchini mixture in a little olive oil and serve hot as an appetizer or a side dish.

Mint leaves add fresh flavor to this light zucchini soup. Puree the soup to give it a smooth texture, and serve it hot, cold, or at room temperature.

Rounds of sauteed zucchini stand in for the usual crostini in this "bruschetta" that bursts with the flavors of Provence. Mix roasted cherry tomatoes with capers, pine nuts, and Nicoise olives to make the topping.

Cook sliced yellow squash and frozen peas in the same pot of boiling water as gemelli pasta, and then toss everything with butter, lemon juice, Parmesan cheese, and fresh basil. This one-pot vegetarian dinner is ready in less than half an hour.

This easy summer side dish uses a pound each of zucchini and yellow squash -- enough to feed 12 people. Saute the squash in batches so it browns nicely, mixing in garlic, balsamic vinegar, and oregano.

Sauteed leek, garlic, and yellow squash are simmered in chicken broth until tender, and then pureed in a food processor. Top each serving of soup with pistou -- the Provencal version of pesto -- made from basil, olive oil, and garlic.

Freshly shelled English peas (you can also use frozen), baby zucchini, and basil leaves create a gorgeous array of greens in this vegetarian pasta dish. Plain whole-milk yogurt makes a tangy, creamy sauce for the spaghetti.

Grated zucchini makes these cookies moist, while cornmeal adds a subtle crunch. Lemon zest gives them a fresh and lively flavor.

Lemon juice and fresh thyme are perfect partners for sauteed zucchini. Serve as a side dish with grilled lamb or chicken.

Lima beans and chickpeas add a buttery dimension to this creative salad. They're tossed with zucchini, red onion, chopped basil, shredded romaine lettuce, and chunks of Parmesan cheese in a slightly spicy, lemony vinaigrette.

Our favorite summer produce, including blanched haricots verts and yellow wax beans, toasted almonds, sauteed summer squash, mint, cilantro, thyme, and squash blossoms, mingle in this pasta dish. The dressing of honey, sherry vinegar, and jalapenos adds a nicely balanced sweet, spicy, and tangy kick.

Six sheets of phyllo dough create the light, crispy crust for this savory tart. Brush the top layer of phyllo with garlic and herb-infused olive oil and top with Kalamata olives and slices of zucchini and yellow squash before baking.

Bitter purple radicchio, baby pattypan and yellow squash, zucchini, and scallions become tender and deliciously smoky on the grill. Season the grilled vegetables with salt and pepper and a squeeze of lemon before serving.

Simmer fresh corn kernels, scallions, garlic, minced jalapeno, and sauteed zucchini and yellow squash in chicken stock just until the corn is tender, and then toss with cooked rocchetti or penne pasta and Parmigiano-Reggiano cheese. Grilled chicken makes a delicious addition to this colorful dish.

Put that bumper crop of zucchini or other summer squash to good use by swapping them for the cucumbers in this spicy, tangy pickle recipe. Can the pickles in pint jars and store them for up to one year.

Saute zucchini, red onion, and garlic in a generous amount of olive oil before tossing with dried oregano, crushed red-pepper flakes, Gaeta or Nicoise olives, and cooked linguine. This out-of-the-ordinary vegetarian pasta recipe is courtesy of Pino Luongo and Mark Strausman, authors of "Two Meatballs in the Italian Kitchen."

This crisp phyllo-crust tart filled with basil-infused custard and topped with long, thin ribbons of zucchini showcases some of late summer’s most vibrant flavors.

The fresh oregano and parsley in these fritters offset the tang of yogurt and the sweetness of apricot jam.

Greek salads are the inspiration for this simple tossed mix of diced zucchini and dill, which marries the sweetness of the vegetable with refreshing, tangy hints of feta cheese and lemon.

This creamy topping is the perfect complement simple, broiled vegetables.