There is always too much zucchini in July and August but I have discovered three simple ways to use it all: zucchini pancakes, soup and chocolate zucchini cake. Since zucchini pancakes all taste the same, the secret ingredient is tarragon sauce: yogurt, mayo, lemon juice, tarragon and/or crushed capers. Zucchini cake is like any banana-bread recipe with zucchini instead of bananas and a half a cup of powdered chocolate – or so. The soup is like vichyssoise but with zucchini instead of leeks. To the dismay of my scientist daughter, I never use exact recipes other than general guidelines. It feels good not to be bound down by numbers and weights.