- Liven up your favorite breakfast foods with a quick batch of Jennie Cook's Zucchini Butter. Made with shredded zucchini and caramelized shallots, this flavorful butter is delicious folded into eggs, spread onto galettes and toast, or added to sandwiches, breakfast or otherwise. It's wonderfully addictive.
- You won't believe the color and textures on this Zucchini Parmesan dish from Martha Rose Shulman via the New York Times. So simple, just roast together layers of zucchini, homemade tomato sauce, and parmesan.
- Craving something sweeter? Try this Zucchini Cake with Crunchy Lemon Glaze by David Lebovitz. This italian inspired recipe captures the flavor and richness of olive oil in the cake with a bright citrusy glaze.
- Julia Child's Tian de Courgettes au Riz (Zucchini Tian) via Food52's Genius Recipes column is a baked one dish wonder that brings together shredded zucchini and rice au gratin.
- Also via Food 52's Genius Recipes column, what about Alice Waters' Ratatouille? Put to use your garden squash, eggplant, peppers, and tomatoes in one beautiful dish, served with fresh pasta and mozzarella.
- Start off a meal or dinner party with these Zucchini & Goat Cheese Fritters from Mario Batali with fresh zucchini, green onions, and basil.
- Don't feel like cooking? For a quick show stopper, try this vegetarian take on a classic salad, Zucchini Carpaccio with Feta and Pine Nuts, by Kate Ramos via Chow. This mix of summer zucchini, lemon juice, fresh mint, feta, and pine nuts is from your garden to your plate in under 5 minutes.
- Swap out your standard hummus or baba ganoush for this Roasted Zucchini-Chickpea Dip with Za'atar by Lauren Rothman on Serious Eats.
- Turn your zucchini into a batch of refrigerator pickles with this spicy, floral recipe for Sichuan Pickles on Bon Appetit, by Sue Li.
- If you like your zucchini fried, flavorful and truly spectacular, this recipe from Not Without Salt is everything: Zucchini Fritters (with Bacon and Pepper) and Tarragon Aioli.
