NYT Cooking: This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.
Baked Spaghetti and Mozzarella - This was good as a meatless Lent meal. My husband thought it needed more seasoning (but he just doesn't like pasta without meat!). Not sure I'd make it as is if not for no-meat restrictions. One thumb up, one sideways.