I generally don’t buy in to National Fill-in-the-Blank Days, but there is one that gets me every year: National Sneak Some Zucchini onto Your Neighbor’s Porch Day, which is today, August 8th. Yes, it’s a real thing, according to the people who keep track of these things. It always makes me chuckle imagining all the gardeners with an overabundance of the vegetable unloading piles of it by their neighbors’ doors. Whether you are one of those gardeners, one of the lucky neighbors, or you just want to take advantage of the abundance of local summer squash at the market, these recipes will help you make the most of it. Enjoy!
Zucchini Rolls-Ups with Herbs and Cheese
Photo: Christopher Hirsheimer for The Food You Crave
When I’m asked to bring a dish to a summer shindig this is the one I turn to —it always gets ooohs and ahhhs, and everyone asks for the recipe. The bite-sized morsels are absolutely beautiful, with tender spinach and basil leaves peeking out of delicate grilled zucchini rolls filled with creamy herbed goat’s cheese. They are ideal for a special picnic or an hors d’oeuvre at a cocktail party. When served atop a basic green salad, they turn it into a meal to celebrate.
Zucchini Pancakes with Yogurt-Feta Sauce
Photo: Randi Baird for Whole in One
These savory pancakes make a homey and fast dinner, lunch, or weekend breakfast, and are also an elegant brunch dish, and (in mini-size) a cocktail party food. They are made with shredded zucchini that is squeezed of its liquid, an essential step for keeping them light and crisp. The zucchini is held together with egg and a little whole wheat flour and simply seasoned with onion and salt, then pan-fried in olive oil until they are soft and tender inside with a supple crispness outside. Served hot with a generous, cool dollop of creamy yogurt-feta sauce perfumed with fresh dill, I can’t think of a better way to use a pile of fresh summer squash!
Zucchini Carpaccio Salad
Photo: Sreal Boruchin for Ellie's Real Good Food
Using spiralized zucchini gives this simple but scrumptious salad a dose of fun, but if you don’t have a spiralizer you could just thinly slice your squash to make it. While the vegetable is served uncooked, it doesn’t taste raw per se — a sprinkle of salt and a half hour draining in a colander transforms it, concentrating its flavor and softening it to the texture of al dente pasta. With pine nuts, shaved parm, and basil in a lemon olive oil dressing, it is an easy summer salad with elegant, Italian Riviera vibes.