Instructions: ARE YOU a giver or receiver of zucchini? Either way, its time to figure out what to do with summers bounty. In keeping with the theme of quick meals, simple preparations are often best. For zucchini, slice it into rounds, and saute it in olive oil and butter. Then add garlic and flavored bread crumbs, and cook until the bread crumbs are toasty. You also can shred the zucchini and saute it by itself or with any number of vegetables such as corn, scallions, onion or tomatoes. Or make zucchini pancakes the way you would potato pancakes.

Then there is that old standby, ratatouille, the Provencal melange of zucchini, eggplant, tomatoes, onions and peppers. Ratatouille is more versatile than you might think. In addition to using it as a side vegetable or pasta topping, you can spread leftover ratatouille on toast or bread for an hors doeuvre or snack, or stir it into an omelet.

Frying or sauteing is best for zucchini; steaming accentuates the vegetables natural wateriness. Grilling is great too. Cut the zucchini lengthwise into slices about a quarter inch thick. Brush with olive oil, season with salt and pepper, and grill just until tender and lightly blackened.

A mix of grilled vegetables makes an easy and delicious summer meal. In addition to zucchini and yellow summer squash, try tomatoes, onions, asparagus, bell peppers and mushrooms. Serve with cruets of olive oil and balsamic vinegar, some crusty Italian or French bread, and a crisp sauvignon blanc.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.