1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds 3 tablespoons olive oil, divided 3 small cloves garlic 10 mint leaves 5 basil leaves 1 heaping tablespoon capers, rinsed

3 tablespoons unsalted butter 2 garlic cloves, chopped 1 large yellow onion, chopped 1 teaspoon dried thyme 2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds 1/4 cup dry white win

INGREDIENTS 2 cups all-purpose flour, plus more for dusting 2¼ tsp. kosher salt, divided ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces 1 Tbsp. apple cider vinegar 1½ lb. heirloom tomato

This is one of our favorite ways to use up a lot of zucchini. Our kids love the cakes and the dipping sauce too! Recipe is more like guidelines, feel free to change things up based on what you have or

My partner did not know if he would like this and ended up eating more than me so I would say it was a success :) It is a good side dish especially with chili or you could add cooked chorizo or bacon