Over the past month or two I’ve devoured loads of zucchini from my backyard. (More experienced gardeners warned me this might happen!) Last night, inspired by food blog 101 Cookbooks, I threw this Zucchini Ricotta Cheesecake together and served with roasted organic purple potatoes on the side. It was a big hit with my husband. And thanks to all of the readers who responded to my zucchini recipe request, I’ve had no shortage of creative ways to use this year’s crop. Check out Zucchini Bread with Pineapple and other reader recipes in our Recipe Swap forum.