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magazine heirloom tomatoes stuffed with corn zucchini succotash
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Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
4.0
(3.77)
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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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Fatty, rich mortadella keeps this stuffed zucchini recipe from being too virtuous.
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This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.
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Serve this small plate (or meze) with two others—Flaky Cheese Rolls and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.
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Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.
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A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.
4.0
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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
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3.7
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The epitome of low effort, high reward.
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Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.
5.0
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How do you make peak season heirlooms even better? Pair them with a creamy sauce you’ll want to put on everything.
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This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
4.6
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Get major bang for your buck with these juicy pork-and-zucchini-filled pastries. Cheap, easy, satisfying, they’re not just finger foods—they’re the main event.
4.4
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This zucchini soup recipe freezes well—a perfect way to combat an overabundance of summer squash in your garden.
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They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
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Cocchi Americano is a refreshing aperitif from Italy and has just recently become popular in the States. It's the perfect ingredient for delightful summer cocktails.
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With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
4.0
(4.06)