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magazine zucchini tagliatelle with mint cucumber and lemon
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(41)
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A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
Easy
Easy
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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
4.6
(4.62)
Easy
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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
5.0
(5)
Easy
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Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
3.6
(3.6)
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These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.
4.6
(4.57)
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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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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
(3.9)
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
Easy
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Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.
5.0
(4.77)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
Easy
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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.
5.0
(4.77)
Easy
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Zucchini is anything but boring when bathed in a kicky vinaigrette.
5.0
(4.85)
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Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
5.0
(5)
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Too much zucchini? We've got you covered.
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
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This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
4.0
(4.13)
Quick
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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.
4.5
(4.5)
Quick
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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.
4.6
(4.6)
Quick
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An herbaceous, zippy pesto to serve with crudités or whatever else inspires you.
4.6
(4.57)
Quick
3.0
(2.9)
Quick
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Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
4.0
(4.02)