Zucchini

"My favorite lamb dish in recent memory was a lamb shank at Bistro 110 here in Chicago," writes Valerie Young of Chicago, Illinois. "The waiter told me that it was seasoned with cumin, coriander, and curry, then braised for a very long time." The secret to this recipe? The lamb marinates overnight in a fragrant oil-and-spice mixture. If you don't have a spice grinder or coffee grinder, use a mallet to crush the seeds in a resealable plastic bag.

"No one wants to eat this kind of food in a restaurant," Franco Ricatti, owner of the Ristorante Bacco in Barletta, Puglia, told me, "but we make it all the time at home." As he described the following, one-pot preparation of pasta boiled with diced zucchini and potatoes, dressed with olive oil and grated Parmesan, I begged him to make it for me. Franco breaks the spaghetti into 2-inch pieces, but I don't bother. And he doesn't use any herbs — unusual behavior in Italy — but I like to add a little basil or parsley. Can be prepared in 45 minutes or less.

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

Rich in flavor and packed with produce, this Mexican beef soup can easily be enjoyed year-round.

Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.

These garlic-Parmesan-crusted wedges skip the deep-fryer without compromising on crunch.

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.

Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.

Get major bang for your buck with these juicy pork-and-zucchini-filled pastries. Cheap, easy, satisfying, they’re not just finger foods—they’re the main event. 

Sick of summer squash? Not with this ultra-moist, fudgy chocolate zucchini bread.

Free yourself from the notion that lasagna is a weekend-only affair! This version is lighter, brighter, and faster than the baked casserole you’re used to.

Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.