What’s the best way to use up an abundance of summer vegetables? Pizza, obviously. And in as much time as it takes to order delivery, you can make a summer pie that’s bursting with flavor and able to satisfy hungry guests. Bonus points: This pie is gluten-free, meat-free and dairy-free too. So what’s the trick?
Black and Blue Cheesecake Tart
Blackberries and blueberries co-star in this luscious cheesecake. With all of the antioxidants going on here, you’ll be fighting free radicals while simultaneously poking your fork into a graham-cracker crust.
Ready to get your zucchini on? Here are seven inventive ways to cook it up now.
Grilled Zucchini Rolls with Herbs and Cheese
Attention, goat cheese fans! Here, the creamy spread, plus parsley and lemon juice, is topped with spinach and basil leaves before being rolled up in slices of grilled zucchini.
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.
One medium specimen of the summer squash has only 30 calories and 2 grams of each fiber and protein. And it’s not so shabby in the vitamin and mineral department: Each tiger zucchini contains 56 percent of the daily recommendation for vitamin C, 4 percent iron and 15 to 20 percent of B vitamins folate, B6 and riboflavin.
Thanks to their good flavor, tiger zucchini can be used in any recipe that calls for conventional zucchini, including these:
Just a few minutes of scorching heat will transform any farmers market find into charred, perfectly smoky bliss.
Grilled Ratatouille Salad (above, from Food Network Magazine)
A swirl of eggplant, tomatoes, zucchini and rings of red bell pepper and red onion — combined with olive oil, red wine vinegar and fresh basil — turn this dish into a colorful, barbecue-perfect side salad. Read more
Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any type of zucchini or summer squash into your breakfast routine.
It’s prime season for summer squash, and like most folks, I get all jazzed up when the zucchini harvest arrives. Here are 22 healthy ways to devour this summer goodie.
Soups, Salads, Snacks … and a Cocktail!
Zucchini is the chameleon of the produce world, adapting to any surrounding flavor and texture. It’s tremendously delish raw or cooked, shredded or sliced, roasted or pureed.
- Zucchini Parmesan Crisps
- Zucchini Vichyssoise
- Zucchini Snack Pizzas
- Zucchini-Pear Soup
- Zucchini Salad (above)
- Garbanzo Bean and Zucchini Salad
- Zucchini Tini
Who says a zucchini can’t be a meal?! These recipes prove this veggie is up to the challenge.
- Beef and Bulgur Stuffed Zucchini
- Potato and Zucchini Frittata
- Zucchini Stuffed Tomatoes
- Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds
- Light Spicy Zucchini and Tomato Casserole
- Zucchini Roni Pizza
There’s nothing wrong with going the more traditional route. These simple side dishes turn up the flavor.
- Zucchini and Potato Pancakes
- Saffron Zucchini and Herb Couscous
- Roasted Zucchini with Fresh Thyme
- Zucchini Carpaccio
- Mexican Zucchini Oven Fries
Breads and Muffins
Don’t count out the baked goods. Zucchini adds a subtle sweetness and helps keeps breads and muffins moist.
- Dana’s Lightened Up Zucchini Bread
- Moist Zucchini Bran Muffins
- Carrot and Zucchini Mini Muffins
- Gluten Free Zucchini Bread
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
Out of all the different varieties of summer squash, zucchini seems to be the fan-favorite. This green summer veggie can fit seamlessly into any course, be it an appetizer, main or dessert, and even its flower — which usually gets cut off before the zucchini hits the grocery store — is edible. We asked you, our readers, on Facebook and Twitter to tell us your favorite way to eat zucchini, and we received a lot of really creative answers. Most of you, however, said that you preferred your zucchini simply grilled with a little bit of olive oil, salt and pepper – a perfect recipe for savoring the end of the summer!
Here are a few of the great suggestions you made for eating zucchini:
Peggy Hurlburt Roasted with herbs, onions, peppers and tomatoes.
Lisa Wise Chocolate zucchini cake!
Mary Palmer I grind it up with onions and peppers for a delightful relish.
Mary Swisher Moran Added to spaghetti sauce with other veggies. Or shredded like spaghetti and sautéed.
Sandra Tobias Patterson McDougall Faux pepperoni on a veg pizza – absolutely delish!
Laura Dogsmom As a pie! And with strawberries.
Stef Hernandez Grated up with a potato in a hashbrown.
Diane Geitz Judge Raw, with hummus or baba ghanoush.
The summer squash is like a Little Black Dress: it’s one of the more versatile items in your fridge (or closet). It comes in many different varieties like zucchini (cylindrical and green), crookneck (usually yellow and bent) or pattypan (white-ish and flat). So what is it that makes this glorious summer vegetable so multipurpose? In the end, it comes down to how you slice it. Grate it, and it becomes hash; thinly slice it, and it becomes carpaccio; halve it, and it becomes a base for stuffing. It is the quintessential chameleon vegetable, and as long as you know all the ways you can cut it, the possibilities are truly endless.