Zucchini
Courgette is summer's most abundant vegetable and also the one most often ruined: it is mostly water, so cooked carelessly it turns soggy. The fix is salt — dice or grate it, salt it, leave it 15 minutes and squeeze the liquid out in kitchen paper before frying.
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In a 225 °C oven courgette browns best cut into thick wedges rather than thin discs. In a pan, use high heat and a short time. Grated, it melts into pasta sauces, pancakes and pastry unnoticed. Its flavour is neutral, so give it strong company: feta, garlic, lemon, mint, chilli or parmesan.
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