At its most basic, zucchini bread is friendly and helpful, there for you and your glut of summer squash. This island vibes zucchini bread from Jocelyn Delk Adams is also those things, but it's wearing shades and slides and teaches bodysurfing on the weekends.
The vibes come from charred pineapple and coconut, which combine with sweet, shredded (and thoroughly wrung-out) zucchini to make a treat that's light, fluffy and flavorful.
This beautiful layered vegetable torte from Mark Bittman takes time—the eggplant, zucchini, portobellos and peppers must be grilled or roasted until they're completely tender before you assemble your dish for its final run in the oven.
I don't think there will be leftovers of these garlicky shrimp tacos because look at them: They're basically gambas al ajillo tucked into corn tortillas with sliced radishes, avocado, spicy pico de gallo, cilantro and lime.
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