Gretchen's table: Rigatoni with zucchini and lemon restores the delight of a summer staple

Zucchini can be a polarizing summer produce.

We love it because it adds incredible moisture and texture to baked goods like brownies and quick breads, and when battered and deep-fried, it sets the stage for one of Pittsburgh’s most iconic and delicious appetizers.

But we also sometimes hate it, or at least get really tired of it. That’s because zucchini - which is botanically classified as a fruit but is passed off as a vegetable - is so incredibly ubiquitous come August.

Chances are you have a family member or neighbor who grows so much of the vining summer squash (it will quickly take over a garden if not tended to properly) that you are bombarded with it. While groceries are always appreciated, especially when considering today’s prices, a bag of zucchini can be hard to get through o