Farmers market report: Zucchini is in season

What’s in season: One of the quintessential staples of summer, zucchini is beginning to show up in force at the markets. There are a number of varieties of the summer squash, with skin colors ranging from a lighter grayish-green to almost black, and sizes varying from small and slender to massive squash well over a foot in length. The season will run through summer, typically tapering off in September.

What to cook: Smaller zucchini tend to pack more flavor than their larger counterparts, and work well raw – consider slicing or grating the squash to use in salads or slaws – or quickly sauteed or grilled. Use larger zucchini in soups, or consider roasting, braising or even stuffing the squash as you might with peppers or tomatoes.

What’s on the horizon: A variety of summer tomatoes are beginning to make a nice show.

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Recipe: Zucchini slaw

  (Kirk McKoy / Los Angeles Times)

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Recipe: Lentil salad with tomatoes, zucchini and arugula

  (Ricardo DeAratanha / Los Angeles Times)

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Recipe: Free-form zucchini lasagna

  (Robert Lachman / Los Angeles Times)

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Recipe: Zucchini, feta and basil frittata

  (Bob Chamberlin / Los Angeles Times)

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Recipe: Roasted zucchini and labneh dip with mint

  (Bob Chamberlin / Los Angeles Times)

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Recipe: Zuni Cafe zucchini pickles

  (Richard Hartog / Los Angeles Times)

BAKED ZUCCHINI WITH MINT AND GARLIC STUFFING

Total time: 1 hour | Serves 4

Note: Adapted from Anna Del Conte’s “Italian Kitchen�.

1 pound zucchini

Salt and freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

1/4 cup chopped fresh mint

2 cloves garlic, chopped

1/4 cup dried breadcrumbs

6 tablespoons extra virgin olive oil

1. Cut the zucchini in half lengthwise. Make some diagonal incisions on the cut side. Sprinkle the cut side lightly with salt and place the zucchini halves on a wooden board, cut-side down. This will allow some of the liquid to drain away.

2. Heat the oven to 350 degrees. Put the chopped parsley and mint in a bowl and add the garlic and breadcrumbs. Add half the oil gradually, while beating with a fork. Season with a good grinding of pepper and with very little salt.

3. Oil a shallow baking or lasagna dish large enough to hold all the zucchini halves in a single layer.

4. Wipe the zucchini halves with paper towels and lay them in the dish, cut-side up. Spoon a little of the herb mixture over each half. Drizzle 1 tablespoon of the oil over the halves and cover the dish with foil. Bake for 30 minutes.

5. Remove the foil and continue baking until the zucchini is tender and the top is crisp, 10 to 20 minutes longer.

6. Drizzle with the remaining olive oil while the zucchini is still hot. Serve warm or at room temperature.

Each serving: Calories 229; Protein 3 grams; Carbohydrates 9 grams; Fiber 2 grams; Fat 21 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 3 grams; Sodium 61 mg

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