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Happy National Zucchini Day!

Zucchini is one of those vegetables we embrace year-round, and summer is no exception. As many of you, here at Slashfood we've been favoring light lunches and dinners with the oppressive summer heat, yet zucchini manages to tie in well, with its natural moisture and vegetal flavor.

Slice it thinly and let it marinate with some olive oil, balsamic and good-quality salt for zucchini carpaccio, or scramble it with some eggs, leeks and peas for a light spring frittata. Grill it and top it on some crusty bread along with goat cheese and basil for a satisfying open-faced sandwich, or bake it into a quiche with some kale and onion for a light summer supper. For a richer dinner, cut the zucchini into "pasta" strands and serve with pesto, or eschew potato for zucchini in these zucchini pancakes, seasoned with dill and feta. It can even be used in baking -- we suggest enlivening the usual ginger bread with the addition of fresh zucchini to guarantee moisture.

But don't just take our suggestions -- we'd love to hear yours! Share your favorite zucchini recipes in the comments.

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I never, ever buy zucchini. I just never think of it. I mean, I like zucchini, but I never think of buying it when I'm at the supermarket. I'll have it in meals at restaurants and in some frozen meals I buy at the supermarket, but that's about it. I should really change that.

Today is National Zucchini Day, not to be confused with National Zucchini Bread Day (which is April 25). But that doesn't mean you can't make some zucchini bread. Here's Apple, here's blueberry, and here's chocolate wave. But you can do more with zucchini of course, including this recipe for Marinated Zucchini Salad, one for Zucchini Quiche, and this one for Zucchini al Forno.