Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite First, slices should be uniform in thickness (1/2 inch) for even baking

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture