Have a few zucchini still languishing in your fridge or lingering in your backyard garden?

Then, the time is now to enjoy “Zucchini, Pea, and Bulgur Pilaf.”

Because it makes use of frozen peas, and can be served at room temperature or chilled, it’s versatile enough to make most any time.

The recipe is from “Sabzi” (W.W. Norton), of which I received a review copy.

This collection of vegetarian recipes is by Yasmin Khan, a British food and travel writer, and human rights activist.

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