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"  About this time of year\u2014among gardeners and others who love seasonal vegetables\u2014jokes abound about the invasion of the zucchini, as if it were some creature from a sci-fi movie, endlessly propagating. Even fans of this summer squash can get a little bored during its abundant growing season. But there are plenty of fun, out-of-the-ordinary ways to enjoy your zucchini bonanza. Here are some of our favorites: Quick Pickles My coworker Sherry wrote about pickling carrots and other sturdy veggies, and you can do the same with zucchini as well. I used her pickling liquid proportions (1 c. white vinegar, 1/3 c. sugar, 3 Tbsp. salt) and added a few sprigs of fresh dill and a quarter of a red onion, thinly sliced, for one medium zucchini. If you&amp;#039;re using a mason jar, make sure to pack in the veggies as tightly as possible (you might be able to fit more than one zucchini)\u2014they float once the liquid is added. After 6 hours they were crunchy with a bit of zip; after 3 days, they were mouthwateringly tangy and somewhat sweet. Zucchini Butter   One of my favorite food sites is Food52, and within it, Kristen Miglore&amp;#039;s column Genius Recipes is often just that. In one of her recent entries, Kristen talks about zucchini butter, a recipe from a California caterer named Jennie Cook. I cannot get enough of this! It&amp;#039;s not actually butter, in the way that apple butter is also not butter. Shredded zucchini, oil, and not much else becomes an amazing, addictive sandwich filling, side dish, pizza topping, omelet filling . . . Make sure to cook it down until the water evaporates, so that the vegetable caramelizes a bit. Cheesy Coins These pecorino-crusted zucchini coins are terrific as a snack or an unusual side. They make a fun appetizer as well.  Fish &amp;amp;amp; Zucchini Tacos are an easy, healthy summer supper\u2014the zucchini is roasted with spices until crisp-tender. No-cook main-dish salads (like Zucchini &amp;amp;amp; Ham Ribbons) and side salads (Zucchini Carpaccio)\u2014yes, the zucchini is raw\u2014are ideal when you want to keep cool. Find the recipes here, along with 11 other ways to keep the squash doldrums at bay. Have a clever way to use up your excess squash? Tell us about them in the comments; we&amp;#039;d love to hear your suggestions! "^^<http://www.w3.org/2001/XMLSchema#string>
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