Zucchini

Don't tell my mom I stole a trick from her Bengali onion fritters.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

It’s cheap and it’s everywhere, so you might as well learn to love it.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

This is our idea of what a cold noodle salad dish should be.

I cook it down 'til it's the best version of itself.

The crosshatch pattern isn’t just for show (even though it does look cool)!

And it'll be yours too pretty soon. Of all the dishes I've been looking forward to these last nine months, this marinated zucchini is number one.

Say it with us: No more squishy, bland summer squash!

3 better ways to cook the world's most mistreated vegetable.

Caramelization is good. Flatbread is good. Throw some zucchini in the mix, and it can't not be good!

The most delicious solution to summer squash fatigue.

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air.

There’s a reason you bought 40 lbs. of summer squash at the farmers' market. Use it up.

Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.

Zucchini is anything but boring when bathed in a kicky vinaigrette.

The world needs to know about these 5-ingredient veggie-packed pancakes.

End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

These recipes don't have more than 5 ingredients, but they look like a million bucks.

And it shows up the grilled stuff every time.

The super-indulgent-tasting pasta that is mostly made of zucchini.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.