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When you're tired of the ordinary zucchini taste, try spicing things up by soaking your zucchini in a flavorful marinade before cooking. Combine a little cooking oil with your favorite acidic ingredients (like vinegar or citrus juice), throw in the seasonings of your choice, and let the vegetables soak before cooking. A sample marinade recipe is available below: Mix 1/4 cup of balsamic vinegar and 1/2 cup of olive oil. Add a few pinches of garlic powder and a spoonful of dried rosemary, basil, and oregano whichever you have. Pour into an airtight container, add your zucchini pieces, and let them soak for at least a few hours before cooking. If you are in a hurry and don't have time to marinate your vegetables, don't worry. Simply toss them in a bowl with about 1/4 cup of Italian vinaigrette salad dressing per zucchini and cook them immediately. Zucchini's mild taste goes great with tangy citrus flavors, the savory twang of garlic, and the richness of butter. This lemon-garlic sauce makes a great addition to plain grilled zucchini use it in place of cooking oil to paint the vegetables before grilling. Melt 1/2 stick of butter with 2 tablespoons of lemon juice. Grate about a tablespoon of zest from the lemon peel into the mixture. Stir in a teaspoon of garlic powder and dried oregano. If you have some, add a pinch of curry powder as well. Paint the zucchini pieces with the sauce and grill as normal. Looking to add a little extra flavor to some plain old grilled zucchini pieces? Try making a citrus-tinged seasoning salt by mixing zest from your favorite citrus fruit with ordinary salt, then sprinkling it on just before serving. The recipe below uses a lemon, but you can use limes, oranges, or whatever else you want. Cook the zucchini pieces as normal, then set aside. As the zucchini cools, grab three lemons and use a fine grater or a microplane to grate the zest from the peels into a small pile on a cutting board. Add about 1 tablespoon of salt to the pile of zest, then use a knife to chop the salt and zest, combining them. Immediately use this to season the zucchini and serve. If you wait too long, the salt will dissolve. Zucchini is great on its own, but if you're looking for a dish that's a little more satisfying, try serving it with a hearty pesto sauce. You can dip the vegetable pieces in the salt like chips or slice them extra-thin and make mini-wraps with the sauce it's up to you. In the recipe below, chopped walnuts can substitute for pine nuts. Cook the zucchini pieces as normal. Add 1 cup of basil leaves, a clove of garlic, 1/2 cup of olive oil and 1/4 cup of toasted pine nuts to a blender. Pulse until well-combined. Gradually pour in 3/4 cup grated Parmesan cheese, pulsing as you go to form a thick, rich pesto sauce. Serve the zucchini with pesto on the side or as the filling in mini-wraps. Skewering zucchini pieces on a kabob by themselves or with other ingredients gives your guests a delicious, fun-to-eat meal. Zucchini pairs well with most common grilling ingredients, so depending on what you have available, you can make the exact kabob flavor combinations you desire. Good ingredients to add to a kabob with zucchini pieces include: Vegetables: Summer squash, bell peppers, onion chunks, mushrooms Meat: Chicken, lamb, pork, beef See our kabob-grilling article for more information. Savory, nutty Parmesan cheese goes well with the moderate flavor of zucchini. Melting the cheese over zucchini pieces on the grill gives a dish that's deliciously crisp and blackened on one side and richly cheesy on the other. See below for instructions. To make Parmesan zucchini, cut the zucchini into wide, thin pieces, then oil them and lay them on the grill as normal. Carefully sprinkle grated Parmesan cheese on top of each piece, then close the lid and allow the pieces to cook for two to three minutes. When the zucchini is tender and the cheese is melted, remove the pieces from the grill you don't have to flip them. Looking to cook a lot of vegetables on the grill at once? One easy way to do this is to use a grill basket, which is basically a small metal cage with handles that's sold as a grill accessory. Filling a grill basket with mixed vegetables and cooking over a hot grill gives the vegetables deliciously crisp, blackened exteriors while allowing their flavors to blend together. Best of all, this keeps the rest of your grill free for meat or other dishes. To prep vegetables for cooking in a grill basket, chop them into similar-sized pieces and toss them in olive oil. Add your favorite seasonings (rosemary and garlic powder are good choices) and stir to combine. Put the veggies in the basket and set the basket on the hot surface of the grill. If you don't have a grill basket, you can get a similar effect by folding your vegetables into a pocket made from aluminum foil.

summary: Try marinading in a vinaigrette. Make a lemon-garlic sauce for the zucchini. Make your own citrus seasoning salt. Serve the zucchini with pesto sauce. Try grilling zucchini pieces on a kabob. Try melting Parmesan cheese over zucchini. Try grilling zucchini with other vegetables in a grill basket.

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Set your phone or computer to alert you to check your posture. Place notes for yourself around your house, car, and office. Sometimes all it takes to keep good posture is constant reminders and reinforcement. You need to reprogram your habits just as much as you need to strengthen your back muscles. Yoga is specifically good for improving your posture. Some of the best exercises include: The cobra. Lie on your stomach with your hands under your shoulders. Make sure you point your fingers forward. Then, keeping your elbows close to your sides, try to touch your shoulder blades together. Be sure to stabilize your back by tightening your abdominal muscles. Then, slowly lift your chest to the ceiling, making sure to keep your neck long. Use your arms for support, but your back muscles to pull you up. Hold for 10 breaths, then lower yourself. Repeat 3 times. Child's pose: Stand on your knees with your arms above your head. Palms should be facing each other. Then, exhale and slowly move forward. Lower your forehead to the floor and stretch your arms out in front of you, pressing your palms into the floor. Hold, and then return to the starting position. Repeat six times. Mountain Pose. Stand straight with your feet on the ground, heels slightly apart. Be sure your weight is evenly distributed between your two feet. Lift the insides of your ankles so that your feet seem cupped. Then, extend your shoulder blades and try to touch them. Slowly release. Finally, raise your arms to the ceiling and gaze forward. These techniques should specifically focus on your abdominal and back muscles as these are the muscles that will help support your spine. Squeeze your shoulder blades together. Pretend you're holding a ball between your shoulder blades.Try to squeeze the ball by bringing your shoulder blades together. Hold for 10 seconds. This will help stretch the front of your shoulders, which will likely be tight from poor posture. Roll your shoulders. Roll one shoulder forwards, upwards, backwards, then back down. Imagine that you are sliding your shoulder blade down your spine. Then, repeat on the other side. This will help settle your shoulders farther back than they usually settle. Stretch your chest. Find a rolled up towel or piece of fabric and stand with your legs shoulder width apart. Grip the fabric so that it is taut and your hands are also shoulder width apart. Inhale and lift your arms to shoulder height. Then, exhale and pull your arms up and back as far as you can. Hold for two inhales and exhales, then lower your arms and repeat.
summary: Remind yourself to stand up straight. Practice Yoga. Do other exercises and stretches to improve your posture.