Zucchini

A zoodle recipe for people who hate the word "zoodles."

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Here's how to buy, store, and cook with zucchini, in season in July.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Tips for using up your really big summer squash, from soups to pastas to quick bread.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

The only way to make flatbread even better? Grill it.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.