If you're heating up the grill for your steaks or burgers, toss a few thick planks of zucchini on there too. They grill beautifully with just a touch of oil, and are a healty side for the easiest weekday barbecue.
Grilled Shrimp And Squash Kebabs
Grilled Shrimp And Squash Kebabs
These shrimp kebabs are a tasty main dish when paired with a hearty grain like our Barley, Zucchini and Tomato Salad with Mint, and make an elegant party appetizer. At a casual gathering, guests can even assemble and grill their own.
Pappardelle With Sausage And Yellow Squash
Pappardelle With Sausage And Yellow Squash
Sausage, squash, rosemary and garlic are a balanced, delicious combination. Try substituting zucchini, eggplant or even chunks of tomato for the squash, and another mediterranean herb like thyme or sage would work in place of rosemary.
Pork, Squash And White Bean Stew With Cilantro
Pork, Squash And White Bean Stew With Cilantro
This late-summer stew is perfect for when summer squash are still available but the leaves have started to turn and the temperature's dipping. We used yellow squash here, but you could add any vegetables you have on hand.
Ratatouille is a classic French vegetable stew, and also a lovely movie from Disney/Pixar. No rats in this ratatouille, please.
Spicy Tofu And Zucchini With Lemongrass, Lime And Basil
Spicy Tofu And Zucchini With Lemongrass, Lime And Basil
This is a light, spicy dish. The lemongrass gives it a more complex flavor that goes well with couscous or quinoa. Check out the "goes with..." tab on the left for more options.
Based on my grandmother’s recipe for zucchini bread, updated only with a bit of whole wheat flour and a smidge more baking soda, this breakfast treat isn’t as avante garde as it sounds. You’ll love the sweetness the potato adds, but probably won’t notice its flavor.
Read more about this recipe at hogwash.
Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
The long ribbons of zucchini meld beautifully with the thin noodles in this simple, quick pasta. You may not need to seed the zucchini if they're small enough. Starting with a generous splash of olive oil gives this reasonably light dish a rich finish.
Phyllo is often avoided by the home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. It doesn't show rips and tears the way a pie crust might.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
Pan-Seared Balsamic Baby Squash
Pan-Seared Balsamic Baby Squash
Picked before maturity, these little squashes have a crunch and sweetness that is unparalleled in their adult counterparts. I like them best cooked quickly and simply -- I’d hate to overshadow the delicate taste and texture we look forward to all year long.
Read more about this recipe at VeganYumYum.
Roasted Lemon Rosemary Zucchini
Roasted Lemon Rosemary Zucchini
Save this simple dish for the middle of the summer, when you think you’ve done everything you can with zucchini. If you're using zucchini larger than an inch in diameter, slice them into 3/4-inch thick diagonal rounds -- instead of lengthwise -- and pile the breadcrumbs onto one cut surface. Read more about this recipe at Karina's Kitchen.
The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold.
Read more about this recipe at the Washington Post.
