This marinated zucchini from Christopher Hirsheimer & Melissa Hamilton at Canal House is a star example: Cook split zucchini briefly in a hot frying pan till just tender, then douse it in red wine vinegar, olive oil, garlic, basil, salt, pepper. Then go on about your business.

The extra advantage to strategically letting cooked food (like this zucchini) sit is that you no longer have to be cooking 'til the last minute. This also means you'll have more chances to sneak a taste & know what you're getting—and tweak as you see fit.

Because the zucchini is already cooked through & relaxed, the marinade seeps in more quickly & thoroughly than had the order of operations been reversed. The zucchini boats become bright & aromatic, but hang onto their fresh structure & sweetness. It's pretty much the simplest, best summer side, whether you're serving it to a dinner party, your family, or just you.    food52.com/recipes/37393-canal-house-s-marinated-zucchini