Danny brought a bag stuffed with farm-grown zucchini into our kitchen recently. This caused him to play with zucchini recipes for the next few days. Based on what was in the house at the time—leftover rice, his weekly tomato sauce, the last of the goat cheese—we ate these for lunch and dinner for a day or too. We never tired of them. In a few months, zucchini will be so profuse in our garden that we won’t be buying any at a farm stand again. However, because he played with zucchini now, we have this recipe ready when ours are pilling up on the kitchen counter, needing to be eaten.