Zucchini is so versatile, it can be roasted, grilled, sautéed, fried and used in breads and muffins too. While it's a tasty addition to pastas, salads, and stir-fries, it's also a popular choice to be "spiralized" in noodle form.
Adding a little butter to the sautéing oil for zucchini noodles enhances browning.
This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.
Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.