We can never stop waxing poetic about summer produce, but who can blame us when the bounty of fruits and vegetables in the warm weather is far superior to pretty much any other season! Among our favorite ingredients are summer squash—particularly that tasty green variety: the zucchini. Though it’s referred to as courgette (its French name) in the U.K., here, we call it by its Italian moniker: zucchini. We love the veggie for its versatility as well as its ability to lean sweet or savory. So, we’re showing you how to enjoy this veg at every meal!
Chopped finely, zucchini can make a great addition to a morning frittata—it’s a filling breakfast that’s as good for a crowd as it is for one (with great leftovers for later!). Though this savory crostata with fluffy ricotta is a more substantial dish, it would make a lovely brunch dish, as would Chef Michelle’s insanely delish chocolate zucchini bread. Yeah.
Simply grilling your zucchini, like in this Moroccan couscous dish, brings out a smoky-sweet side to the veggie, which can be cooked to a crisp or softer texture, depending on your preference. For a meal that’s cookout-forward, we’re big fans of barbecue chicken with a side of summery basil zucchini. For a salad option, this one with wheatberries, zucchini, and goat cheese definitely doesn’t sacrifice on flavor or substance.
Who can resist a heaping plate of pasta? That’s right, no one. But, if you’re hoping to keep things a little lighter, swapping in zoodles (zucchini noodles), is a pretty perfect option. Here, thin strips of zucchini replace lasagna noodles and are piled high with mushrooms and cheese. We’re also fairly partial to scattering zucchini over pizza, especially if it features ricotta and spicy honey on top. This orzo preparation with heirloom tomatoes and (you guessed it) zucchini is excellent as a vegetarian main course but also makes for a super summery side. And, if you’re on the hunt for a side, look no further than our irresistible crispy baked zucchini fries.
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