It's good the garden typically produces an abundance of zucchini each season. Whether stuffed, grilled, or used in a sweet bread, zucchini recipes offer a lot of possibilities for a fresh summer dish.See Popular Zucchini Recipes
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Lean in close and I'll tell you a secret: the reason there's such an extreme abundance of zucchini in the late summer is because so many people plant it. And they plant it because they like its flavor, texture, color -- and because it's relatively easy to grow. But when that abundance threatens to overtake not only the garden but the kitchen counter, the refrigerator and every available spot in between, it's time to get creative.
It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.
Strips of zucchini stand in for lasagna noodles, adding texture and flavor.
Discover how to cook zucchini, and you'll want to stock up on this versatile vegetable during the summer months when it's in abundance. (In fact, it's so easy to grow that you'll often find people giving it away in baskets and wagons in their front yard!)
Monica Pope (an F&W Best New Chef 1996) loves the organic pecans from Rio Grande Organics in Quemado Valley, Texas (riograndeorganics.com). She uses the nuts to garnish a salad of quickly grilled zucchini ribbons and creamy-fleshed cranberry beans. Pecan oil enhances the pecans' sweet flavor but the dish is equally delicious without it.
Zucchini is plentiful and cheap in the summer, so learn how to cook zucchini and take advantage of the bumper crop!
Beyond tasting like a dream, these Cheesy Zucchini Corn Muffins are packed with wholesome ingredients that you can feel good about sharing with family.
Creamy cheese provides a pleasant contrast to the crunch of the fresh vegetables in these appetizers.
Zucchini stuffed with savory onion, yellow squash, ripe tomatoes and crumbled feta cheese. Makes for an impressive vegetable side dish--or two servings make a healthy vegetable entree.
Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin Donnelly likes to serve it with a sprinkling of coarse salt.
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sauteed onion, and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.
Whip up a sweet snack using Betty Crocker® Gluten Free devil's food cake mix.
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add pequin peppers, any chile flakes work well.
With a rich meal, Adam Perry Lang likes serving crisp, tangy vegetables to lighten things up. He marinates them for a couple of days in a mix of vinegar, sugar and guajillo chiles for a hint of spice. The vegetables can be served as a starter or alongside the main course.