Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.
All the understated elegance found in every creation from Yotam Ottolenghi yet it calls on simple everyday ingredients.
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.
Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.
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.
A jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn't even require you to turn on the stove. Sounds like a summer staple to us.
This zucchini linguine is a panoply of summer abundance with summer squash and herbs crowding out the usual pasta sauce suspects. No complaints here.
Reason number #456 to love summer? This luxuriously decadent yet relatively marginally healthful chocolate zucchini cake. Seriously.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
We're bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.
With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"
A lovely, healthy, aesthetically pleasing side for when you want to impress with ease.
This recipe is actually not so much veggie spaghetti. It's more like veggie squiggles. So what the heck to do with it? Lotsa things.
Fish in Parchment15/25
Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.
Nothing helps a vegetable go down without a struggle like a little sweetness. Come summer, we're particularly fond of this old-fashioned—yet still fashionable—zucchini delivery system.
Enough indulgence to satisfy. Enough grilled vegetables to bring some semblance of healthfulness. Thank us later.
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.
Enchiladas that are offer something to please everyone, whether vegetarians or carnivores, including a simple yet spectacular green chile sauce.
Traditional in Turkey, these zucchini fritters, made with feta and dill, put to use use the late-summer abundance of zucchini.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.