Tarragon-Roasted Zucchini with Goat Cheese and Black Olives
Mateo Granados's mother's family owned several farms in Oxkutzcab, Mexico, a village known as the orchard of the Yucatan for its output of fruits and vegetables, including summer squash. His mother served calabacita, or zucchini, with queso fresco (a firm, fresh cow's-milk cheese). Granados gives the recipe a Sonoma spin by roasting the zucchini with tarragon and pairing it with goat cheese. You can substitute any variety of summer squash, such as pattypan and crookneck.
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