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With so many tasty ways to prepare it, there’s never a reason to let zucchini go to waste.
Zucchini is a kind of summer squash, and while it’s available year-round, its flavor truly shines in the warmer months. Known as a “super-producer,” one healthy plant typically yields six to 10 pounds of fruit (yes, zucchini are fruit) in a single season. Thankfully, there’s no shortage of ways to put it to use. Bake it into quick bread (with or without chocolate chips), stuff it with ground meat, puree it into soups and dips, grill it for a standout salad, or toss it with noodles for an easy summer pasta. Keep reading for these ideas and plenty more ways to make the most of every last zucchini.
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Zucchini and White Bean Dip
Taking its cues from hummus, this summertime dip comes together easily in a food processor with cannellini beans and shredded zucchini, which gives it a crunchy, pickle-like texture.
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Summer Corn and Zucchini Pasta with Ricotta
Chandra Ram’s summery 20-minute linguine features peak-season produce and whole-milk ricotta in a lemony, garlicky white wine sauce.
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Tarragon-Roasted Zucchini with Goat Cheese and Black Olives
Chef Mateo Granados roasts summer zucchini with fresh tarragon and garlic until tender and lightly caramelized, concentrating the natural sweetness of the fruit. Crumbled goat cheese and briny black olives are folded in at the end for contrast and richness.
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Greek Zucchini Fritters with Garlic Yogurt
Made with earthy zucchini, tangy feta, and bright herbs, these golden, crispy fritters give way to a creamy interior for the perfect bite. Garlic yogurt and a garnish of capers, dill, and tomatoes dress them up for any party.
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Stuffed Zucchini Pesaro-Style
Based on an uncomplicated dish she enjoyed in the seaside town of Pesaro, this recipe from legendary Italian cooking expert Marcella Hazan fills tubes of hollowed-out zucchini with a mix of ground veal, more zucchini, and Parmesan cheese.
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Zucchini Sheet Pan Pizza
Build this grandma-style pizza with store-bought dough and tomato sauce, plus zucchini, mozzarella, and Parmesan cheese. The result is a crisp-edged, summery sheet-pan wonder.
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Grilled Halloumi and Zucchini Pasta Salad
This modern pasta salad features a vibrant, thoughtful mix of flavors and textures. Planks of salty charred Halloumi are balanced by tender squash; tangy, crisp pickled shallots peek out through herb-laden pasta; and a topping of lemon-tinged panko provides bright crunch.
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Shaved Zucchini with Miso Vinaigrette
Toss zucchini ribbons with toasted sesame seeds and strips of nori for Tyler Florence’s elegant salad seasoned with miso. Serve immediately, before it has a chance to become watery.
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Chilled Zucchini Soup
Michael Anthony, executive chef of New York’s Gramercy Tavern, blends tender zucchini with spinach, herbs, and a variety of alliums (onion, leek, shallots, and garlic), then strains until smooth. The cold soup is garnished with blanched slices of summer squash and hakurei turnip.
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Summer Squash with Pepita-Sesame Salsa Macha
Grilled summer squash is topped with queso fresco and a nutty, spicy salsa macha for this flavorful appetizer from 1995 F&W Best New Chef Traci des Jardins.
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Pork-and-Mushroom-Stuffed Zucchini Boats
This light summer main from Cường Phạm calls for stuffing halved zucchini with a juicy pork-and-mushroom filling seasoned with ginger, garlic, scallions, and fish sauce.
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Zucchini Bread
Zucchini bread is a no-brainer in the summer, especially when the garden is producing more squash than you know what to do with. It’s a great use of overgrown zucchini, too — make a couple of loaves and stash one in the freezer for later. Chef Ashley Christensen likes to use this zucchini bread for a fun riff on French toast that’s perfect for dessert with ice cream and a sweet bourbon-spiked butter sauce.
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Zucchini Risotto with Shrimp
Taking 20 minutes to infuse store-bought vegetable stock with briny shrimp shells makes this creamy risotto extra flavorful. It’s combined with tender zucchini — both grated and diced — plus nutty Parmesan, then topped with lightly sautéed shrimp.
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Spaghetti alla Nerano (Creamy Spaghetti with Zucchini)
A quick stint under the broiler gives zucchini coins a golden brown exterior for this classic summer pasta dish from Nerano, a small village on the tip of the Sorrentine Peninsula across the bay from Naples. A portion of the zucchini is cooked down with cheese and butter for a creamy sauce, and the rest becomes a crispy garnish.
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Parmesan-Panko-Crusted Baked Zucchini
This golden-topped zucchini appetizer takes less than 30 minutes to make. A cheesy, herbaceous panko breading, adhered to the zucchini with melted butter, gives each round an extra-crispy crust.
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Smashed Summer Squash Salad
Modeled after smashed cucumber salad, this craggy-edged mix of zucchini and yellow squash is marinated in rice vinegar before it’s tossed with a bold blend of cilantro, mint, lime juice, fish sauce, sesame oil, and chile slices.
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Summer Squash Gratin
Summer squash, zucchini, leeks, and tomato create a stunning array of concentric circles in this warm-season gratin. Gruyère and white wine add a welcome contrast of rich nuttiness and crisp brightness to the dish.
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Zucchini, Corn, Black Bean, and Jack Cheese Quesadillas
Shreds of sweet, plump summer zucchini lend heft to these vegetarian quesadillas, which are also loaded with melty Monterey Jack cheese, black beans, and juicy corn (fresh or frozen).
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Silky Zucchini Soup
Chef Grant Achatz makes this simple, sublimely satiny soup without any cream at all, keeping the zucchini front and center. Serve it hot or chilled.
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Blistered Summer Squash Salad
Inspired by Zuni Café in San Francisco, this vibrant salad is a versatile side dish for your summertime meals. The zucchini and yellow squash are charred and tossed with avocado-tomatillo sauce, plus lots of salty Cotija cheese.
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Sheet-Pan Chicken with Zucchini and Garlicky Tomato Relish
While the chicken, zucchini, and shallot roast, stir together the tomatoes, vinegar, tarragon, garlic, olive oil, and salt. After the pan emerges from the oven, deglaze it with the tomato mixture to create an incredible salsa to spoon over the meat and veggies.
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Chocolate Chip-Zucchini Bread
Zucchini bread can toe the line between breakfast and dessert. Studded with chocolate chips, this version leans more in the direction of dessert — but don’t let that stop you from having it with your morning coffee!
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Soba and Zucchini Noodle Salad
Crisp strands of zucchini entangle with tender buckwheat noodles in a zippy dressing featuring a double hit of spicy Korean peppers for a make-ahead noodle salad that can be served cold or at room temperature.
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Smoky Baked Zucchini Chips with Whipped Feta
Whisk salty whipped feta with creamy labneh to make an easy dip for these crisp za’atar-spiced zucchini slices. Save any leftover dip to serve with grilled meat or spread on sandwiches.
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Zucchini, Corn, and Shrimp Flatbread
Grill store-bought naan and heap summer’s bounty on top: sweet corn, tender shrimp, fresh mascarpone cheese, and delicate ribbons of zucchini. Don’t forget the smoked paprika, which enhances this dish’s smoke-kissed flavor.
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Socca with Zucchini and Olives
You may have had socca — the iconic French chickpea-flour pancake — on your last visit to Nice, but you don’t have to buy another plane ticket to taste it again. Even if you don’t have the copper pans used in the South of France, your cast-iron skillet will more than suffice, producing a cake that’s both crisp and tender.
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Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle
This zucchini recipe from F&W’s Paige Grandjean can be prepared two ways — either baked in the oven for a more hands-off cooking experience or charred on the grill. The result is the same: tender strips of zucchini with a crisped blanket of prosciutto.
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Spicy Tofu and Zucchini Stew
Sommelier Annie Shi’s childhood memories of dishes like soondubu jjigae, the spicy Korean tofu stew, inspired this quick, cozy recipe she now makes for easy weeknight dinners. For a fully vegetarian version, omit the dashi packet and use vegetable bouillon or a rich vegetable or mushroom stock in place of water.
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Crispy Chicken Thighs Over Melted Zucchini
“Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up,” writes F&W’s Ann Taylor Pittman. “And not one bit of that fat goes to waste; sweet onions and zucchini cook in it, soaking up all that good chicken-y flavor as they melt to an irresistibly silky texture.”
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Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat
Eggplant and zucchini cook quickly and absorb the flavors of chile-garlic and soy sauces — the heat of which is tempered by fresh cilantro. Serve this vegan stir-fry over rice for a filling, 20-minute meal.
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Corn and Zucchini Orzo Salad with Goat Cheese
Sweet grilled corn, zucchini, and a chile-spiked lime dressing bring big summer flavor to this punchy pasta salad. A generous amount of chopped cilantro ties it all together, while a topping of shaved fresh goat cheese echoes the creamy, tangy notes within.
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Asparagus and Zucchini Frittata
Chef Chris Behr tucks tender asparagus and zucchini into beaten eggs, cooks the mixture on the stovetop just until it starts to set, then lines the top with delicate zucchini blossoms and dollops of creamy ricotta, and finishes the frittata in the oven.
Read the original article on Food & Wine
