Five easy dinners for peak zucchini

By Emily Weinstein, The New York Times

Last week, we talked tomatoes; this week is all about our zeal for zucchini, with recipes devoted to summer’s low-key charmer. While I love zucchini, I do not love mushy, watery zucchini, and so it’s essential to lean on recipes and techniques that best show it off.

Don’t ignore zucchini’s other divine purpose: as an ingredient for baking. Zucchini bread, zucchini muffins and chocolate zucchini loaf cake are all worthy of your time. Next week: corn!

1. Chilled Zucchini Soup With Lemon and Basil

During the warmest days, there is no more welcome promise than a no-cook meal. A blender or food processor makes quick work of this peak summer zucchini soup, which requires no cooking and is best served chilled. Cashews thicken the soup while adding a creamy silkiness and a gentle sweetness. Since taste buds don’t register the flavors of cold foods as well as warm ones, chilled soups require ge...