Search results for
magazine homemade tagliatelle with zucchini flowers and cherry tomatoes
Filter Results
Sort By:
Recipes
(49)
Quick
Recipes
It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
Easy
Recipes
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
5.0
(5)
Vegan
Recipes
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)
Quick
Recipes
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
Recipes
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.
Quick
Easy
Quick
Recipes
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
Recipes
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)
Recipes
A garlicky pistachio topping takes this sunny summer pasta from good to great.
5.0
(5)
Easy
Recipes
Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
4.6
(4.62)
Articles
(106)
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Cooking
The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
Cooking
One person’s compost is another’s gold. Here are five ways to transform zucchini tops into treasure.
Asha Loupy
Cooking
Since the steaks need to marinate overnight, start this easy recipe today and enjoy it for Sunday brunch.
Bon Appétit
Cooking
When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
Cooking
Seven new recipes, tons of tips and tricks. Grab your tote bag.
Bon Appétit Staff & Contributors
Videos
(199)
icon
Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
icon
Make this recipe from Caesarstone and Bon Appétit
icon
Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
icon
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.
icon
Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
icon
Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.