Yellow squash and zucchini are abundant fresh summer vegetables, the sort that get left on your doorstep by an neighborhood gardener that bit off (or grew) more than they could chew. Even though these colorful beauties look nice, it can be hard to know what to do with them after a few days of roasted veggies and zucchini bread. Enter Zucchini “Pasta”— a fresh, summery take on pasta dishes. High in Vitamin C and low in carbs, this recipe from Shirley Fan, M.S., R.D., in The En

MAKES 45 SQUARES 1 cup light-colored natural cane sugar or granulated sugar 1 cup organic 100% fruit juice or fruit nectar, pulp-free (e.g., apple, cherry, mango, or berry) 1 3-ounce pouch liquid fruit pectin 1/4 cup honey, agave nectar, or DIY Glucose Syrup (see below) 1/4 teaspoon fine sea salt 2 teaspoons fresh lemon juice 1. Lightly spray a 9 by 5-inch loaf pan with nonstick cooking spray. 2. In a medium saucepan, whisk the sugar, fruit juice, pectin, honey, and salt unt