Crisp, tender fritters from half a small zucchini, browned in oil until the edges catch. This is a fast weeknight dish that uses up one vegetable with things you have on hand, and tastes better than its simplicity suggests.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 8 g protein, 24 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 small, half zucchini, to taste salt, to taste pepper, 3 tablespoons flour, 2 tablespoons oil, 2 cloves garlic, 1 eggs, 4 ounces plain yogurt.

1. Grate the half zucchini on the large holes of a box grater, salt it lightly, and let it sit in a colander for five minutes while you mince 2 cloves of garlic and stir them into 4 ounces of plain yogurt with a pinch of salt and pepper; set aside.
2. Squeeze the zucchini hard in your hands to wring out all the liquid, then transfer it to a bowl and stir in 1 egg, 3 tablespoons of flour, 1/4 teaspoon of salt, and a few grinds of pepper until you have a thick batter.
3. Set a skillet over medium-high heat, add 2 tablespoons of oil, and when it shimmers drop 4 heaping tablespoons of batter into the pan, flattening each one gently with a spatula into a fritter about 3 inches across; fry until the edges are deep golden brown, about two minutes on each side.5 min
4. Transfer the fritters to a plate, taste one, and season with salt and pepper as needed.
5. Serve two fritters per person with the garlic yogurt on the side for dipping or drizzling.

Note Swap the yogurt for sour cream or a squeeze of lemon juice if that suits you better. Leftover fritters keep covered in the fridge for two days and can be reheated in a 375°F [190°C] oven for five minutes. Serve with a simple green salad or alongside rice to make the meal stretch.

A zucchini half becomes the base of a quick skillet dinner, cut into half-moons and cooked until soft, then stirred through with beaten eggs for a light supper that is done in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 11 g protein, 1 g carbohydrate, 28 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half zucchini, 2 tablespoons oil, to taste salt, to taste pepper, 1 clove garlic, 1 tablespoon butter, 4 eggs.

1. Slice the half zucchini into half-moons about a quarter-inch thick. Heat 2 tablespoons oil in a skillet over medium-high heat, then add the zucchini and cook until golden on both sides, stirring often, about 8 minutes; the zucchini is done when tender and starting to caramelize.8 min
2. While the zucchini cooks, mince 1 garlic clove and crack 4 eggs into a bowl, then whisk them together with a pinch of salt and pepper.
3. Push the zucchini to the edges of the skillet and add 1 tablespoon butter to the center, then pour in the eggs and stir gently until they come together with the zucchini, about 3 minutes; the eggs are done when set but still soft.3 min

Note Swap in summer squash if you have it. Leftovers keep for a day, reheated in the skillet with a splash of water. Serve with toast and a green salad.

A few slices of zucchini become crisp, golden fritters in minutes, the quickest way to turn half a vegetable into dinner. They need just yogurt and a lemon wedge to sing.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 8 g protein, 26 g carbohydrate, 18 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

You need a few slices zucchini half, 1/2 teaspoon salt, to taste pepper, 3 tablespoons flour, 2 tablespoons oil, 1/4 small onion, 1 clove garlic, 1 eggs, 4 ounces plain yogurt.

1. Grate the zucchini slices coarsely, sprinkle with 1/4 teaspoon salt, and let them rest in a colander for 2 minutes while you mince 1/4 small onion and 1 clove garlic finely.2 min
2. Squeeze the zucchini hard by the handful over the sink until nearly dry, then toss with 1 egg, 3 tablespoons flour, the onion, garlic, 1/4 teaspoon salt, and pepper to taste until just combined.
3. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering. Drop 4 spoonfuls of zucchini batter into the pan and flatten gently with a spatula; cook until deep golden on the bottom, about 2 minutes, then flip and cook the other side another minute or so until crisp.3 min
4. Transfer the fritters to a plate and repeat with the remaining batter, adding a touch more oil if the pan looks dry.2 min
5. Serve warm with 4 ounces of plain yogurt spooned alongside or swirled on top, a squeeze of lemon if you have it.

Note Swap zucchini for grated summer squash or even grated potato. Leftovers keep refrigerated three days and reheat well in a hot skillet. Serve with a green salad or over rice to stretch the meal.