Top | Deborah Madison
(recipe, Deborah Madison)
With their slender pale yellow bodies tipped in pale green, Zephyr zucchini are far too pretty to chop. Instead, halve them lengthwise to retain their pretty markings, cook, then shower them with purple basil, freshly grated Parmesan, and pine nuts — the elements of pesto but brought together in the mouth rather than the mortar. The plum-colored opal basil is especially gorgeous here. Of course you can use other basils — or summer squashes for that matter — to make this dish. Regardless of varieties used, this is easy, attractive, and very good.
Read more about summertime gardening in Deborah Madison's "The limits of vegetarianism."