Every summer there are certain things that are inevitable: a serious increase in Popsicle and ice cream consumption, meal plans filled with no-heat dinners, and, of course, getting inundated with piles and piles of zucchini. Whether it comes from your garden, neighbor, CSA, or farmers market, this summer vegetable is abundant, so it’s time to arm yourself with all the best ways to use it up.
This warm salad is the number-one reason you should be grilling zucchini this summer. A simple bright lemon vinaigrette and salty feta balance the smoky char, and it pairs well with anything you’re cooking up.
If zucchini noodles haven’t won you over yet, this salad is the dish that’ll do it. It’s tossed with a sweet and spicy honey jalapeño lime vinaigrette that livens up this mild-mannered summer veggie.
Even when it feels too hot to cook, this stir-fry is totally doable without overheating the kitchen. It requires no more than stirring together a simple sauce, chopping the zucchini, and giving it about five minutes on the stove.
Muffins are always a must when I’m inundated with zucchini, and I love that this version mixes in some small chunks of apple. If you’re feeling extra motivated, make a double batch and stash the rest in the freezer for later.
These veggie-packed breakfast treats are wholesome indulgence at its finest. They’re loaded with a double dose of chocolate, but also plenty of zucchini, Greek yogurt, and whole oats.
This gratin might just be one of my all-time favorite dishes of summer. The alternating colors of green zucchini and yellow summer squash look pretty, but if you’re staring down a mountain of zucchini, go ahead and stick with just that.
These vegan and gluten-free patties can be served any time of day, and while they’re not quite a veggie burger, they do make a nice stand-in.
Whether you serve these simply topped zucchinis straight from the oven or at room temperature as part of your potluck spread, there is no wrong choice.
Come mid-summer, this is my favorite way to do pasta night. The creamy sauce is balanced with fresh herbs and a squeeze of lemon to keep it fresh and bright.
Make a batch of pesto during your weekend meal prep session, then come dinnertime all that’s left to do is toss it with zucchini noodles for a quick and easy no-cook supper.