Looks tasty:
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I’ve not tried this (yet), but two large zukes are begging to be used in this recipe, shared by @buttertart in my Fb WFD group.
Sounds right up my alley 
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That actually sounds tasty, even to this zucchini non-enthusiast. And since I know zukes will be foisted on me at some point this summer by gardening friends, this is handy to have, thanks!
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You are very welcome. I happen to like zucchini — probz bc I don’t grow any, so I never have to deal with a surplus of them, more than my dude does, tho.
Showering grilled planks with feta & sumac has been my go-to method to ‘make him’ eat them 
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Zuke carpaccio. The slices probz could’ve been thinner, and I would’ve preferred pignoli or chopped pistachios on top, but since this wasn’t at all what I had planned for dinner, a simple dressing of walnut oil, lemon juice, s&p and fresh mint had to do it. 'twas a-ok.
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Not so sure about this one, but… have at it 
Is anyone else having trouble sharing gift links from NYT? It’s the second day today where a pop-up shows up “we’re sorry, something went wrong.”
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This one is a keeper:
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This sounded delicious this morning so made an extreme hack for dinner: sautéed zucchini and Kalamata olive, harissa and caraway at the end, then parmesan + cottage cheese. Tasty! Can’t wait to try it with steamed zucchini and feta!
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Adding tonight’s zucchini pizza. Basil pesto, whole milk mozz, fresh mozz, and grated and wrung zucchini.
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The ATK recipe is so reminicent of the old Benihana.
I’ve made similar for years.
Zucchini bread and O’ sumo oysters are two of my favorite zuke recipes.
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Benihana’s is exactly what I think of, too, when making that steakhouse recipe.
