Mark Leslie knows pasta. He is the author of Beyond the Pasta, a memoir with recipes from his experiences in Italy, and he keeps fellow pasta fanatics up to date on his blog.

Leslie, who contributed a first-person account of the makings of his book here and recipes for chicken and penne dishes on Food Republic, takes a break from pasta to share a recipe for what may become your go-to brunch move for spring. Take it away, Mark:

Zucchini, like most squash, has a high water content. When shopping for ingredients, choose small to medium-sized ones rather than one large zucchini, because the larger they grow, the more water and less flavor they have.