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magazine zucchini tagliatelle with mint cucumber and lemon
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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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Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
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These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.
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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
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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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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
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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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Zucchini is anything but boring when bathed in a kicky vinaigrette.
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Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Lifestyle
Don't tell my mom I stole a trick from her Bengali onion fritters.
Sohla El-Waylly
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
I cook it down 'til it's the best version of itself.
Adam Rapoport
Culture
Videos
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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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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Make this recipe from Caesarstone and Bon Appétit
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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.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Ditch the pasta for this easy weeknight zucchini lasagna.