Stuffed. Zucchini boats are an excellent low-carb delivery device, and a particularly good way to stretch last night's leftovers. Slice your zucchini in half lengthwise, and stuff it with the cooked protein you have on standby. Shredded rotisserie chicken and broccoli are a dynamic duo, as are spicy black beans and tomatoes. Resist the urge to smother the whole thing in cheese; a gentle dusting of mild white cheese keeps the meal healthy and lower in fat. Bake in a 350-degree oven until the zucchini is soft and the protein is hot.
Raw(ish). This is my current obsession. Zucchini that is raw or barely touched by heat tastes mild, light and delicious. The secret is to slice your zucchini lengthwise into super-thin strips. A mandoline comes in handy, but if you don't own one, a vegetable peeler does the job too. Run the peeler down the zuc to make a flat side. Then place the zucchini on a cutting board, peeled side down, so it doesn't roll off the workspace. Run the peeler over the top, pressing firmly to make slices that are slightly thicker than the average carrot peel. If you're too hot to cook, marinate the raw zucchini shavings for 15 minutes in lemon juice, olive oil, fresh herbs and a dab of truffle oil. Or you can use the recipe below to turn the zucchini into a tasty, can't-just-eat-one, appetizer. The quick broiler blast turns the zucchini tender, but doesn't heat up the house. A single zucchini will make around 15 roulades; go ahead and shave as many zucchini as you have on hand, because lemon-kissed raw-ish zucchini is so tasty, you may actually ask your friends and neighbors for more of the green goodies.