Summer means a heck of a lot of different things to different folks. But we hear a lot of consensus from those of you wondering what to do with the overwhelming abundance of zucchini in your garden, at your farmers market, perhaps even on your front porch left by sneaky neighbors (see “in your garden”). Here’s what to do with your ephemeral abundance.
Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.
All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.
This zucchini linguine is a panoply of summer abundance with summer squash and herbs crowding out the usual pasta sauce suspects. No complaints here.
Zucchini Slaw Two Ways
Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.
Old-Fashioned Zucchini Cake
No matter how much soggy steamed zucchini you were forced to choke down as a child, you won't turn away this moist zucchini cake that tastes just like grandma used to make.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It's even better.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
Macaroni and Cheese with Zucchini
We swear no one will notice flecks of suspiciously healthy green once they're cramming their faces with this indulgently creamy stovetop classic smothered with crisp, buttery bread crumbs.
Walnut Zucchini Bread
Stealthy healthy. That's how we think of things, such as this summer quick bread with whole-wheat flour and just a little honey, that are incredibly satisfying yet actually quite healthy.
Zucchini and Fennel Salad
A lovely, healthy, aesthetically pleasing side for when you want to impress with ease.
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