This cookbook showcases the versatility of zucchinis, a versatile summer crop. It features over 40 recipes, including sweet to savory, breakfast to dinner, and includes recipes for lemon glazed zucchini bread, garlic-sesame zoodle bowls with shrimp, and zucchini fritters with tahini dip. The recipes also include tasty snacks, main courses like chicken-stuffed zucchini boats, and desserts like Zucchini Fudge Brownies. Author Cynthia Graubart, a James Beard Award-winning author, provides full-color photos, step-by-step instructions, and tips for picking, freezing, and preserving.