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There’s always a surplus of zucchini in the summertime — here are 12 delicious ways to use it up.
This double chocolate zucchini bread has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert.
These zucchini pancakes are as light and delicate as can be. I like them best as a light vegetarian meal or mezze with tzatziki and a Greek salad, but they’re also delicious as a side to any Mediterranean-style fish, chicken or lamb dish.
This side dish of crisp zucchini, burst cherry tomatoes and meltingly sweet red onions sautéed in olive oil is one of those dishes where the whole is far greater than the sum of its parts. Pair it with grilled salmon and orzo for a light and easy weeknight meal.
This silky puréed soup is surprisingly healthy: there’s no heavy cream or dairy in it, just a handful of toasted walnuts to thicken it up. It can be served hot or cold.
With two bowls and a muffin tin, you can whip up these muffins in just 35 minutes. What’s more, kids love them and they’re a great way to sneak in a little extra protein and vegetables.
Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts.
Pistou, Provence’s version of pesto, is traditionally made with olive oil, garlic and basil but this version adapted from Chef Thomas Keller also incorporates zucchini. It’s great on toast, eggs and grilled fish — but it’s so delicious, you’ll want to eat it solo with a spoon.
Zucchini masquerading as noodles with a garlicky pesto sauce… what could be better? Peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface area for the sauce to coat, almost like pasta.
Kids love this quick bread because it tastes absolutely nothing like zucchini. But for the teeny-tiny green flecks, you would never even know a vegetable is involved.
This is my kind of frittata: delicate and creamy, almost like a crustless quiche. The key is squeezing as much water as possible out of the zucchini and baking it at a low temperature.
Ratatouille is a bright and chunky summer vegetable stew that hails from Provence, a region in the south of France near the Mediterranean Sea known for its bounty of sun-ripened produce. Serve it alongside roasted or grilled meats and fish.
The genius in this dish is the goat cheese: it adds loads of flavor and creaminess, making this the perfect side to jazz up any simple grilled chicken, salmon, or steak entree.