Zucchini is in peak season now, so it’s time to take advantage of the vegetable’s incredible versatility. It is so mild tasting that it works with any flavor combination you can imagine, and its texture has a wide range of possibilities from firm, grilled slices to soft, sauteed bites. It can be shredded into sauces and quick breads, pureed into soups and more. If you are ready to branch out and explore more of zucchini’s range, check out these recipes. Each incorporates it in a different way, but every one is a celebration of the season. Enjoy!
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Grilled Zucchini Roll-Ups With White Beans and Arugula
Photo by Tom McCorkle for The Washington Post
Here, grilled zucchini is served up in an exciting new way: Rolled into bite-size bundles filled with lemon and garlic-seasoned mashed white beans, peppery arugula and floral basil. Light and fresh, the roll-ups taste of summer and are filled with garden flavors. With the substance of creamy beans, you can savor them as a snack, starter or as a spread of small plates.
Chilled Zucchini Avocado Soup With Basil
Photo by Deb Lindsey for The Washington Post
Here, a bounty of fresh cooked summer squash is pureed until creamy with rich, velvety avocado and seasoned with lemon and basil for a chilled soup that is as light and refreshing as it is fulfilling.
Gochugaru Chicken With Corn, Mushrooms and Zucchini
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky for The Washington Post
Here, gochugaru, Korean red chile flakes, imbues this one-skillet chicken and vegetable supper with its deep, savory flavor, gentle heat and a hint of smokiness. If you can’t find gochugaru, you can substitute ancho chile powder or regular chili powder for a delicious but different taste profile.
I always love zucchini recipes. It's a pretty versatile squash and these three applications look lovely. I'm particularly interested in the roll ups which are also a great vegan treat.