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Food Friends: Home Cooking Made Easy

What Do You Do With All The Zucchini? Cooking Seasonal Summer Recipes

July 7 · 29 min · Season 4 · Episode 296 · 28.8 MB
0:00-29:57

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What do you do with a pile of zucchini?

If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that’s actually delicious and not a soggy mess, this episode is for you.

This week, we’re sharing tried-and-true zucchini recipes, and by the end of this episode, you’ll:

  1. Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauce
  2. Learn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelization
  3. Find out an unexpected, delicious, and easy way to freeze and use up any summer squash

Press play now and turn your zucchini overload into the most delicious problem you'll solve all summer!

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Links:

Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen

Seared zucchini with halloumi by Ali Slagle

Ina Garten’s Parmesan roasted zucchini

Zucchini tots from Recipe Tin Eats

Grated zucchini orecchiette from Hailey Catalano

Corn and zucchini orzo casserole by Half Baked Harvest

Zucchini roll-ups from Wholesome Yum

White Zucchini Pizza by Yumna Jawad, from The Pioneer Woman

Zucchini in smoothies (frozen ahead of time) from Love & Lemons

Zucchini cookies with lemon glaze by Foodie Crush

Also mentioned:

Gabrielle Hamilton’s zucchini tops

A few all-time favorites;

Thomas Keller's viral zucchini

Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok

Giada’s scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To Rocco

Kari’s favorite carmelized zucchini pasta by Ali Slagle for the NY Times

Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine

Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)

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