Zucchini is best barely cooked. Baked, fried, or simmered too long, and it looses its moisture content and becomes soggy. Al dente and raw zucchini recipes highlight the squash's naturally subtle sweetness and crisp texture. It's unfortunate that so many people overcook their vegetables anyway, but with zucchini, it is -- as my mother would say -- a sin because you lose its innate nutty sweetness. Following are four of my favorite recipes which I think capture the summer flavor of zucchini best.