Need a zucchini? Top 5 unconventional ways to cook the pesky vegetable

      Let's start with breakfast. Zucchini waffles with feta, mint and lemon — that kind of morning when the outside is crisp and the interior stays moist and juicy.

      Grate two medium zucchinis, lightly salt them and after ten minutes squeeze thoroughly: excess moisture is the enemy of texture. Mix with eggs, flour and a pinch of baking powder, fold in crumbled feta, zest and chopped mint. Cook the batter in a waffle iron (or in a skillet like pancakes) and serve with a spoonful of Greek yogurt, a drizzle of honey and a squeeze of lemon (not too much) — a salty-herby breakfast that perks you up better than coffee.

      By midday — “pineapple” jam. The trick is that zucchini gently takes on another’s disguise: small cubes are macerated in sugar and lemon juice, then simmered with zest and vanilla until translucent and sitting in a thick syrup.

      On toast it reads as exotic, and on a cheese board — as a culinary joke that somehow becomes tradition.

      And, if it matters, no one will realize it’s that very same pesky vegetable on the plate!

      For the evening, roasted zucchini in a miso glaze works beautifully. Halve lengthwise, make shallow scores, mix white miso with honey, soy sauce, rice vinegar and a splash of oil, brush the halves generously and roast at high temperature until the cut surfaces form a caramelized crust. Top with sesame and lime, serve with a bowl of rice or a piece of fish; yet on its own the dish sings loudly — rich and umami.

      If you want something showy but fuss-free, make a savory tart tatin. In a skillet melt a bit of butter with a pinch of sugar and some balsamic, layer zucchini rounds, let them brown slightly, scatter soft goat cheese and thyme over them, cover with a sheet of puff pastry and bake until golden. Flip it — and on the plate is an “upside-down” tart with salty caramel and creamy tenderness that begs for a glass of dry wine and good company.

      For a starter — a spread you can eat with a spoon. Baked zucchini “hummus” with tahini and smoked paprika: roast the vegetable until soft, drain off excess liquid, blitz the flesh with tahini, garlic, lemon and paprika. You’ll get a creamy spread with a smoky note; serve with warm pita, crunchy vegetables or alongside grilled meat — a versatile, generous texture.

      And a few helpful tips to get it right the first time.

      Young zucchinis with thin skins give the best texture and sweetness. Grated zucchini almost always benefits from a light salting and a good squeeze — it keeps its crunch longer that way. Acidity is your ally: lemon, lime, yogurt instantly pull the flavors together, and herbs like mint, thyme and dill add freshness. Salty accents — feta, goat cheese, anchovies — add depth, and the peel, cut into thin ribbons and dried in the oven, becomes quick chips for that very “hummus.”

      Zucchini isn’t a joke — it’s a reason for pleasure. Use it and be grateful: the season is short, but imagination is endless.