What do you do with a pile of zucchini?
If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you.
This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll:
- Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauce
- Learn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelization
- Find out an unexpected, delicious, and easy way to freeze and use up any summer squash
Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer!
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Links:
Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen
Seared zucchini with halloumi by Ali Slagle
Ina Garten’s Parmesan roasted zucchini
Zucchini tots from Recipe Tin Eats
Grated zucchini orecchiette from Hailey Catalano
Corn and zucchini orzo casserole by Half Baked Harvest
Zucchini roll-ups from Wholesome Yum
White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman
Zucchini in smoothies (frozen ahead of time) from Love & Lemons
Zucchini cookies with lemon glaze by Foodie Crush
Also mentioned:
Gabrielle Hamilton’s zucchini tops
A few all-time favorites;
Thomas Keller's viral zucchini
Elizabeth Minchili’spasta with zucchini and herbs, andher TikTok
Giada’sscarpaccia video and herrecipe (gluten-free!) and Vegan version ofscarpaccia from Earth To Rocco
Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times
Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine
Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)
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