The most common question we’re asked every summer? “What should I do with all this extra zucchini?” This recipe provides an answer, in the form of a delightfully textural side dish inspired by Thai crispy rice salad, with its punchy lime juice dressing and showers of herbs. Don’t be tempted to skip the rice flour, as it coats each grain of rice to promote quick and even crisping without the need for a deep pot of oil. Day-old cold rice works best, but if you don’t have any leftovers on hand, spread just-made rice out on a sheet pan and chill, uncovered, until completely cool, then proceed as written.
