By Emily Weinstein, The New York Times Last week, we talked tomatoes; this week is all about our zeal for zucchini, with recipes devoted to summer’s low-key charmer. While I love zucchini, I do not love mushy, watery zucchini, and so it’s essential to lean on recipes and techniques that best show it off. Don’t ignore zucchini’s other divine purpose: as an ingredient for baking.