I've been sneaking bites of zucchini things around the test kitchen for some weeks now, dipping my toes in, testing whether I finally like the summer squash. For forever, zucchini were, to me, too boring to bother with: mostly tasteless, with the texture of something soaking wet (I just can't get behind Kenzi's mushy food movement). What are they doing in my pasta? Or that roasted vegetable dish? They're filler, and they're not even doing a good job at it — they're limp, hiding because they themselves know they're back-seaters.

But I've learned better: It's not the zucchini's fault — it's ours! (Apology accepted, zucchini?) Cook it properly, and zucchini will stand up to its full potential. It'll stand up and hold flavor and crunch.

These are the five recipes that set me straight, that — for the first time ever — make me want to purchase zucchini:

Canal house's marinated zucchini by Genius Recipes

(Courtesy FOOD52.com)

Roasted zucchini with chili-mint vinaigrette by Merrill Stubbs

(Courtesy FOOD52.com)

Summer weekend pasta by Amanda Hesser

(Courtesy FOOD52.com)

Sautéed zucchini with mint, basil, and walnuts by Marian Bull

(Courtesy FOOD52.com)

Jennie Cook's zucchini butter by Genius Recipes

(Courtesy FOOD52.com)

This story was originally published on Food52.com: The 5 recipes that taught me to like zucchini