Gingered zucchini is a dish that an be made from one of Pennsylvania's most proliflic August vegetables.

August is the prime month for all sorts of fresh, Pennsylvania vegetables, including prolific zucchini.

Roadside farm markets, downtown farmers' markets and supermarkets are all well supplied with a whole array of nutritious vegetables fresh from the farm — sweet corn, tomatoes, peppers, cantaloupes, watermelon, beans, cabbage, potatoes, cucumbers, beets, and eggplant —besides a seemingly never-ending supply of the legendary zucchini and other summer squashes.

Zucchini and other types of summer squash are members of the Cucurbitaceae family along with melons and cucumbers. They are distinguished from their cousins known as winter squash — butternut, acorn, Hubbard, buttercup and Turk's turban — because they are harvested at a immature stage when the skin is still soft and edible. Squash are native to America and were introduced to European colonists by Native Americans.

Zucchini are mostly water and include few calories and minimal amounts of vitamins. However, according to the Wellness Encyclopedia of Food and Nutrition, they do provide small amounts of vitamin C and folacin. In combinations with other vegetables, they help you to include the recommended two to 2Z\x cups of different vegetables in your diet each day.

Zucchini sticks or slices can be enjoyed raw with dip or added to tossed salads.

Sautéing or stir-frying zucchini alone or with other mild-flavored summer vegetables can be a quick and easy way to add them to your favorite menu.

They are also a tasty addition to tomato sauces or pasta dishes.

The recipes below, from the 2006 "Simply Delicious, Simply Nutritious" Pennsylvania Vegetable Recipe Contest, offer several tasty dishes using the prolific zucchini.

2 cups zucchini, peeled and sliced1 cup onion, sliced1 cup tomatoes, chopped2 tablespoons canola oil½ teaspoon ginger powderSalt to tasteIn a skillet, heat oil on medium. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about seven minutes.Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast.Sushma Gaur, Sayre

2 cups zucchini, grated¾ teaspoon salt4 flour tortillas, 10-inch1 cup carrots, gratedcup onions, chopped2 tablespoons mild chili peppers, canned, diced, drained2 tablespoons pimentos- diced, drained3 teaspoons Italian seasoning1 cup pepper jack cheese, shredded1 cup sharp cheddar cheese, shredded1/3 cup real bacon bitsPreheat oven to 450 degrees. Mix zucchini and salt together and let stand for 15 minutes. Drain well. Spray a half-sheet baking tray with cooking spray.Assemble quesadillas by layering zucchini, carrots, onions, peppers, pimentos, Italian seasoning, cheeses and bacon bits over two tortillas. Top each with one of the remaining tortillas.Bake at 450 degrees for about seven to eight minutes. Remove from the oven. Cut each into six pieces.Place on a tray and garnish with parsley, zucchini stars and cherry tomatoes. Serve with salsa and sour cream.For an electric quesadilla maker, preheat for five minutes. Place tortilla sandwich in the machine. Cook four minutes or until lightly brown.First Prize — Summer Squash category: Connie Shuff, York

1 pound ground steak, lean2 cloves garlic, minced1 shallot or small onion1 egg¼ cup bread crumbs1/3 cup Italian cheese (or other spaghetti cheese), grated1 teaspoon salt¼ teaspoon black pepper1 tablespoon parsley, fresh1 tablespoon fresh basil2 tablespoons water3 zucchini, medium-sizedPizza or spaghetti SauceItalian Cheese, shredded, for topMix together all the ingredients except the zucchini, sauce and cheese for topping. Set aside in the refrigerator covered. Wash the zucchini. Cut in half lengthwise and hollow out seeds.Place in a baking dish and sprinkle with salt and pepper. Fill with the meat filling. Bake at 350 degrees for 40 minutes or until meat is golden and zucchini is almost done. Take out of the oven and top with your favorite pizza or spaghetti sauce. Then top with shredded Italian cheese.Angela Gennaria, Bloomsburg

• Zucchini should be relativley small - ideally 6 to 7 inches or shorter - especially for eating raw, sauteing or stir-frying.• Pick zucchini that are firm and fairly heavy for their size with a glossy skin• Avoid zucchini with dull, nicked or pitted skin.