At this time of year zucchini, a small yellow or green summer squash, could be easily likened to a pesky ex. They pop up practically everywhere.

Zucchini is known for being one of the most prolific plants in all the gardening world.

By August farmers usually have more on their hands then they can realistically use — no matter how many delicious bread, soup and casserole recipes they dig up online.

So it’s no wonder why some brainiac in the cyber world decided to coin today ‘Sneak Some Zucchini Onto Your Neighbour’s Porch Day’.

Legend has it that zucchini growers become so desperate to get rid of the fruit (yes, botanically speaking, zucchini is a fruit), they end up giving it away to family, friends or anyone else they encounter about their day.

But don’t fret if some zucchini winds up on your doorstep sometime soon. The summer squash is loaded with health benefits — and contains just 21 calories per cup.

It packs more potassium than a banana. Not to mention, the nutrients and vitamins found in a zucchini can help prevent cancer and heart disease, according to information from The World’s Healthiest Foods.

It’s a versatile ingredient that can be eaten raw, cooked or shredded. It’s also a delicious additive to baked goods like breads, cakes and brownies.

If you’re looking for a unique way to add zucchini into tonight’s meal, here are three great dinner recipes to sample.

Zucchini Cakes

(A healthy, vegetarian alternative to fish cakes)

(Makes 12 cakes)

Ingredients:

1 large zucchini, grated

1 large egg

1 cup panko breadcrumbs

Salt and pepper to taste

1 tbsp. Adobo spices

1/2 cup Parmesan cheese, grated

Directions:

Remove excess liquid from freshly grated zucchini by blotting with paper towel. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and coat pan with a non-stick spray. Shape spoonfuls of the zucchini batter into small patties, about two inches in diameter, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for one to two minutes. Serve hot, alone or with ranch dressing.

Zucchini Fries

(A low calorie alternative to potato fries)

Ingredients

3 zucchini (1lb)

1/4 cup Grated Parmesan Cheese

1 packet Shake & Bake Coating Mix or breadcrumbs

1 small egg

Directions

Heat oven to 450ºF. Cut the zucchini into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place a quarter of the zucchini in shaker bag; close bag and shake to evenly coat.

Next, spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini. Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after seven minutes so it bakes evenly.

Cheesy Zucchini Bake

(Makes 4-6 servings)

Ingredients:

2 medium-sized zucchini, sliced

2 medium-sized yellow squash, sliced

2-4 tbsp chopped fresh basil

2 tbsp thinly sliced green onion

1/2 tsp dried thyme

3/4 tsp garlic powder

1/2 cup cheese + 1/2 cup low-fat white cheese

1/2 cup coarsely grated Parmesan

salt and fresh ground black pepper to taste

Directions:

Preheat oven to 350F/180C. Spray a baking dish with olive oil or non-stick spray. Wash the squash and cut in slices, wash and chop the basil, then slice the green onions.

Combine the squash, basil and green onions with the seasonings: dried thyme, garlic powder, and both kinds of cheese. Stir together until the veggies are coated with cheese and the herbs are well distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.

Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.