Quite possibly the perfect pasta sauce, and the reason I plant more zucchinis than I'd ever really need:
Take a few cloves of garlic and soften in oil with three rashes of bacon, if you're the kind who likes their meat (otherwise, leave them out). Very finely slice three of four young zucchinis - if they're a mix of colours then so much the better. Stir in with the garlic and bacon until everything is cooked but not at all brown. Now is a good time to stir in some pesto if you have any (but here I would specify homemade as it tends to lack the harshness of the stuff you buy in bottles; I think the pine nuts might matter here) and regardless, bind the whole with a little cream, season and leave to bubble. Then toss in any flowers that came in with the fruit, ladle over pasta and offer to an appreciative audience with some parmesan on the side.
We eat this with two yelling kids, one who'll only have the green stuff and the other who'll eat the pasta. There's usually some wining on the topic of "I don't like conversation", food thrown to the floor, milk sloshed on shirts by a 13 months child who refuses to acknowledge she needs to work on her hand-eye coordination, and a few shouts at the dogs to get out of the dining room. But I am working towards a more fabulous context:
Serve outside under the grapevine, with perhaps a cold riesling (though really, I wouldn't know), a salad from the garden, good friends who appreciate the six months taken to produce the meal, and Bach playing through the open windows of the house.
Maybe next summer