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magazine stuffed zucchini with mortadella and parmesan
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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)
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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.
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Fatty, rich mortadella keeps this stuffed zucchini recipe from being too virtuous.
5.0
(5)
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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)
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)
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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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(5)
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Zucchini is anything but boring when bathed in a kicky vinaigrette.
5.0
(4.85)
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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
(4.37)
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)
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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)
Easy
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The epitome of low effort, high reward.
4.0
(4)
Articles
(142)
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Cooking
I cook it down 'til it's the best version of itself.
Adam Rapoport
Cooking
One person’s compost is another’s gold. Here are five ways to transform zucchini tops into treasure.
Asha Loupy
Cooking
In her weekly newsletter, food director Carla Lalli Music talks about the only zucchini recipe she’ll ever make.
Carla Lalli Music
Culture
Cooking
A zoodle recipe for people who hate the word "zoodles."
Sue Li
Videos
(163)
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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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
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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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Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Ditch the pasta for this easy weeknight zucchini lasagna.