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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.
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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.
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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
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Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
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One person’s compost is another’s gold. Here are five ways to transform zucchini tops into treasure.
Asha Loupy
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Bon Appétit
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Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
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I cook it down 'til it's the best version of itself.
Adam Rapoport
Culture
Y'all pulled some MOVES
Rachel Sanders
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here: https://weightloss-tricks.today/recipe/brothy-pasta-with-chickpeas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Ditch the pasta for this easy weeknight zucchini lasagna.
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How can you improve gnocchi? Well, make it with ricotta and then toss in a bunch of seasonal ingredients.
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.