Zucchini

The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.

Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

This fun twist on zucchini bread is covered in a buttery Cinnamon Toast Crunch topping.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.

Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta.

Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this dish that brings out the best of garden-fresh zucchini and other squashes.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

In this recipe, summer produce gets stuffed with spiced ground lamb and cooked in an oniony tomato sauce. Top it off with crispy garlic, herbs, and yogurt.

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.

Who needs beef? When you combine chicken with shredded veggies and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other.

This dumpling combines lamb with delicate green summer squash, which brings a surprising freshness to the filling.

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.

Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.