Zucchini



Thanks to greenhouses and globalization, zucchini is available in supermarkets year-round—but there's no question that this squash tastes best during its peak growing season from June to September. In-season zucchini can be solid or striped, a few inches long or over a foot, and it has a light, grassy flavor that's ideal for summer dishes. When you don't feel like standing over the stove, try throwing zucchini on the grill. Its high water content makes it a perfect candidate for high-heat cooking. In fact, there's hardly a cooking method or cuisine that doesn't seem to favor this versatile veggie. Our F&W guide to zucchini includes everything from Mediterranean-inspired recipes to sweet zucchini breads to uses for tender zoodles.

Most Recent

Socca with Zucchini and Olives
Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it is topped with a summery marinated squash salad. Preheating the cast-iron skillet in a 450°F oven yields a socca that is both crisp and tender.
Spicy Tofu and Zucchini Stew
Rating: Unrated 2
Sommelier Annie Shi, co-owner of King in New York City, grew up going to Korean restaurants with her family. Memories of dishes like Soondubu Jjigae, a spicy Korean tofu stew, became inspiration for a quick and easy stew of tofu and vegetables that she makes for cozy weeknight dinners. Anna Theoktisto's rendition of Shi's recipe features an umami-rich broth powered by Korean fermented soybean paste and a smart shortcut dashi (made using a store-bought sachet filled with dried anchovies, shrimp, and kelp). Shi likes to pair this tofu stew with Beaujolais: "Beaujolais has an incredible ability to cut through spice, and the brambly red fruit complements stronger flavors. I like to serve my Beaujolais with a good chill to bring out the freshness—another wonderful point of contrast to the savory stew."
Parmesan-Panko-Crusted Baked Zucchini
Rating: Unrated 2
With plenty of cheesy, crispy flavor, this quick-cooking zucchini dish comes together in less than 30 minutes. Mild and tender zucchini are richly flavored with breadcrumbs and cheese for a dish worthy of a party—or just a one-pan weeknight dinner. Enjoy these crispy rounds as a side dish, or pair with your favorite dipping sauce for a crowd-pleasing appetizer.
Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle
Rating: Unrated 1
Wrapped in salty prosciutto and roasted until tender, this quick-and-easy zucchini recipe makes a light summer main dish. You can choose your own adventure when it comes to this recipe—prepare it in the oven, or fire up your grill for an extra layer of charred, smoky flavor. Don’t forget to drizzle with balsamic glaze for a lightly sweet finish.
Smoky Baked Zucchini Chips with Whipped Feta
Zucchini slices get unexpectedly crisp when they are baked for a long time at low heat. Za’atar, a Middle Eastern spice blend with sumac, sesame seeds, and other herbs, adds a nutty flavor, while Aleppo adds a hit of fruity spice. A quick, stir-together dip of salty feta and creamy labneh keeps it fresh—we love to serve extra with grilled meats or vegetables, or thin it with milk for a rich salad dressing.
Lemony Zucchini-Fregola Salad
Rating: Unrated 1
Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the juice), super fragrant basil leaves and a hit of crushed red pepper. Slideshow: More Zucchini Salad Recipes 
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More Zucchini

Veggie Pasta Pomodoro
This fresh, healthy, and delicious vegetable pasta dish from Chef Rocco DiSpirito showcases his Italian cooking roots. He says, “Italians are champions of simple, classically delicious ways of using fresh tomatoes. And they should be; they’ve been cultivating them for hundreds of years. One of the many basic ways they prepare garden-fresh tomatoes is in a pomodoro sauce made with basil and garlic tossed with pasta (or in this case, spiralized vegetables).”Recipe is Reprinted with permission from Rocco's Healthy + Delicious by Harper Collins Publishers.
Fried Zucchini Chips
These fried zucchini chips from Food & Wine's Laura Rege are crispy and perfect alongside a glass of wine or a cocktail. Slideshow: More Zucchini Recipes 
Zucchini Noodles with Chicken and Ginger Dressing
Rating: 5 stars 1

F&W’s Kay Chun creates a healthy alternative to pasta by tossing spiralized zucchini and roast chicken with an aromatic Asian dressing. You’ll need a superfine grater, such as a Microplane, to prep the fresh ginger and garlic.   Slideshow:  More Chicken Recipes