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“Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.”
― M.F.K. Fisher, How to Cook a Wolf

“Westley shrugged. "Welcome to the middle of nowhere. I'm more likely to come home to find someone's left a pie on my counter than to find my television's missing. Althoughâ€�" He winced.

"What?" Jaylen looked ready to fight whatever threat had made its way into Westley's home.

"Last year the zucchini crop was really good and somebody left three bushels in my kitchen."

"Oh." Jaylen deflated. So there was an enemy he wasn't a match for.

"There's still zucchini bread in the freezer," Westley offered. "If you're hungry.”
― Ryan Loveless, Wolf Hunter

“Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce.
"That is amazing. So light and fresh, but still depth in flavor."
"I love this recipe, especially in the winter like this; it just tastes like spring to me.”
― Stacey Ballis, Off the Menu

“I set out a loaf of zucchini-pandan bread, the green coloring from the extract adding an interesting tinge to the crumb. The grassy, floral taste complemented the neutral flavor of the zucchini well, and the turbinado sugar I'd sprinkled on top added a delicious crunch.”
― Mia P. Manansala, Homicide and Halo-Halo

“At age forty, he had more employee name tags than girlfriends, and he just started liking mushrooms and zucchini. If they’re fried, and covered in ranch, that is.”
― GLEN NESBITT