As the last few days of June dwindle, our farmers’ markets are just ramping up, displaying a colorful assortment of fruit and vegetables.

One of my favorites is zucchini, a versatile vegetable that can be grated and baked into moist zucchini bread, sliced and sauteed, and cut into wedges and grilled. In every preparation, it’s deliciously different.

As we know, variety is key to a healthy diet—not only in enjoying a variety of fruits and vegetables in a rainbow of hues, but also in mixing textures and flavors. It keeps meals fresh and exciting.

A tool that keeps our taste buds guessing is the spiralizer, which whirls fruits and vegetables into luscious strands.

While browsing the internet this week for new dinner ideas, I found this recipe for Bruschetta Chicken with Zucchini Noodles by culinary scientist and blogger Jessica Gavin.

I can’t wait to try this quick dish, which combines ripe Roma tomatoes, fresh herbs, garlic, chicken and Parmesan zucchini noodles.

Gavin begins by sauteing garlic in olive oil and adding zucchini noodles to the pan. When tender, she removes them from the heat and sprinkles them with Parmesan, salt and pepper. She sautes chicken cutlets in olive oil and then covers each with mozzarella.

The zucchini noodles are divided into four bowls, and each is topped with a chicken cutlet and a blend of diced tomatoes, olive oil, garlic and basil.

To trim the saturated fat, I probably will substitute a sprinkle of shredded sharp provolone rather than fresh mozzarella. When reducing fat, it’s helpful to use highly flavored ingredients in smaller quantities.

I’ll report back after we try this.

Buon appetito and happy summer!