In most regions, zucchini and other tender-skinned summer squash, like yellow squash and cute little pattypans, reach their peak in late June and early July. When that time comes, especially if they are growing in your garden, they seem to multiply faster than you can eat them.
In addition to our favorite zucchini recipes, remember that zucchini can be preserved and number of ways. Lightly blanched zucchini cubes, slices, or even noodles can be individually-quick-frozen (IQF), quick-pickled, preserved (remember to follow any recipes and guidelines exactly!), or even shredded for a zucchini bread down the road. Zucchini is a high-moisture food, so once defrosted, the texture won’t be quite the same, but it will still do the trick!
For now, though, try some of our favorite zucchini recipes.
Silky Zucchini Soup
This is a favorite not just because it’s much more delicious than it’s simple recipe would suggest, but also because of that simple recipe. It’s great for an easy lunch with a salad or some crusty bread, a beautiful starter (served hot or cool) for a summer dinner party, or even as a base for a hearty vegetable soup. Make a large batch and freeze some for later. After defrosting, it may separate, but that’s normal. Give it a quick blitz in the blender or with an immersion blender to reemulsify.
Tortelli with Stracchino Cheese and Zucchini
This perfect pasta dish is perfect for summer. Stracchino cheese is mild and a little tangy, with a creamy texture that melts in your mouth as you bite into the tortelli. As filled pastas go, tortelli is pretty user-friendly, so perfection is not required. Pasta that is a little misshapen is simply an indicator that it was made lovingly by hand.
Grilled Zucchini Kebabs
Zucchini shines when grilled or seared, giving it a deeper flavor and firmer texture than other cooking methods. These kebabs are coated in fresh and flavorful charmoula, a north African sauce made with lots of herbs, lemon, and spices. This makes them a solid main course for a veggie-forward dinner (alongside grains, beans, flatbreads, and other hearty sides) or a side that packs a punch next to simple grilled meats or fish.
Black Bean and Quinoa-Stuffed Zucchini
Stuffed summer vegetables could be its own category, whether it’s peppers, eggplant, or summer squash. This one is simple but delicious, and it is also a great base to customize. Add different cheeses, sauces, herbs, or beans. Virtually anything you can imagine will work here, so experiment!
Zucchini Bread
Of course we’re sharing our Zucchini Bread recipe! It’s tender and not-too-sweet, perfect for a summer morning with a swipe of butter. It freezes really well, though we like to add a layer of freezer paper folded tightly around it before wrapping in plastic or adding to a container or zip-top bag.
