Have grate expectations for zucchini? Try these recipes

• 8 ounces penne pasta
• Coarse salt and freshly ground pepper
• 2 medium zucchini, grated
• 3 tablespoons extra-virgin olive oil
•  1/3 cup grated Parmesan
•  1/2 teaspoon minced garlic
•  1/4 teaspoon red-pepper flakes

Cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

Nutritional analysis per serving: 345 calories, 13 grams fat, 46 grams carbohydrates, 11 grams protein, 5 milligrams cholesterol, 131 milligrams sodium, 3 grams dietary fiber, 34 percent of calories from fat.

• 3 tablespoons unsalted butter
•  1/4 cup minced shallot
• 2 medium zucchini, grated
•  1/4 teaspoon red-pepper flakes
• Coarse salt and freshly ground pepper
• Toasted baguette slices
• Extra-virgin olive oil, for serving

Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.

Nutritional analysis per serving: 146 calories, 5 grams fat, 21 grams carbohydrates, 4 grams protein, 8 milligrams cholesterol, 232 milligrams sodium, 2 grams dietary fiber, 32 percent of calories from fat.

Pair this light, crisp slaw with grilled fish or chicken.

• 2 medium zucchini, grated
• 1 celery stalk, thinly sliced
• 1 Gala apple, cored and cut into matchsticks
• 1 tablespoon red-wine vinegar
•  1/4 cup toasted sunflower seeds
•  1/4 cup fresh basil leaves, sliced if large
• Coarse salt and ground pepper

In a medium bowl, toss zucchini with celery stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.

Nutritional analysis per serving: 46 calories, 2 grams fat, 5 grams carbohydrates, 2 grams protein, no cholesterol, 6 milligrams sodium, 2 grams dietary fiber, 43 percent of calories from fat.

Cornbread is elevated by the addition of grated zucchini. These moist muffins are a delight for breakfast, at lunch or as a midafternoon snack.

• 2 medium zucchini
• 1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
• 1 cup yellow cornmeal
• 1 cup all-purpose flour, spooned and leveled
•  1/4 cup sugar
• 1  1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
• 2 teaspoons coarse salt
• 1 cup low-fat buttermilk
• 2 eggs

1. Heat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.

2. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.

3. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Nutritional analysis per serving: 155 calories, 5 grams fat, 23 grams carbohydrates, 4 grams protein, 46 milligrams cholesterol, 409 milligrams sodium, 2 grams dietary fiber, 30 percent of calories from fat.