It's zucchini season. I know, it happens nearly every year if you grow summer squash. You're overwhelmed with them. We're eating them just seasoned and cooked on the grill alongside everything we make — sausages, chicken legs and thighs, steaks, or pork chops. Today we're going to have a carpaccio of raw zucchini slices with herbs and feta cheese as our first course at lunch.
A few days ago I made Madame Pépin's simple cheese soufflé and added a grated zucchini to the mixture and used a grated crottin goat cheese instead of swiss cheese. It's based on a recipe published by Jacques Pépin several years ago. His mother was a good home cook who ended up running a restaurant. Pépin says she made this simple soufflé, which doesn't require beating egg whites, because she didn't know about making the fancier kind of soufflé. I have also made this as a simple spinach soufflé in the past. This paragraph includes links to the recipe and variations.
As an appetizer or a dessert, we are enjoying French melons right now. This type of melon is called a charentais. Of course you have to scoop out the seeds before you serve it. The melon charentais is good with some port wine poured over it, or it's good served with ham of the jambon cru or jambon de Bayonne type. You might know that type of ham better as prosciutto.