Let’s be honest; zucchini isn’t everyone’s top summer vegetable. Tomatoes take all the glory and sweet corn is a rockstar. But when the garden is full, you can rely on zucchini to produce and produce. When you have a counter covered in squash, don’t despair. Instead make some pasta, roll some veggie balls or stuff your zucchini for a summer supper that can’t be beat. We think you might even reconsider the star power of this reliable squash.
Zucchini Meatballs, Ottolenghi’s Stuffed Zucchini with Pine Nut Salsa, and Simplest Basil Zucchini Parmesan Pasta
Zucchini Meatballs: Skinnytaste
Meatballs may not be the best description of this recipe; after all no meat is included at all. Instead, think of it as a zucchini parmesan in ball form. Cheesy, light, and a ton of vegetables. Simmered in marinara, this was a fantastic light supper for the end of summer.
Tips:
- Consider serving this with some vegetarian or chicken sausage if you have hungry eaters.
- Kate and Betsy both had very wet squash. If you have been cooking for a while and still have a lot of water, drain it in the sink and move on with the recipe.
Ottolenghi’s Stuffed Zucchini with Pine Nut Salsa: Cooks without Borders
A good, old-fashioned zucchini boat will never go out of style. But let’s change it up a bit with this recipe that includes pine nuts and fresh oregano in a bright salsa for after baking. Still the roasted deliciousness, just not the same old usual dinner.
Tips:
- Do try to look for larger vegetables as they are much easier to scoop.
- Betsy substituted pesto for the topping and really liked it. If pine nuts are too dear, try toasted almonds or walnuts for crunch.
- Kate halved this recipe successfully.
Simplest Basil Zucchini Parmesan Pasta: Half Baked Harvest
This recipe truly is simple: zucchini, cheese, herbs, and pasta. Which is why we loved it so much! Try this pasta dish when you’re in the mood for comfort food and have a bunch of squash to use up. A win-win for sure.
Tips:
- Halving this recipe is recommended if you don’t have at least 4 hungry folks at the table. We don’t think this would reheat especially well.
- Your cooking time may vary. Make sure the squash is soft and browned in order to make a smooth sauce.
From the Smorgasbord:
Strawberry Spoon Cake from NYTCooking
Chocolate Zucchini Cake from Kate and her mom
Rose Harissa (Amazon Affiliate Link)
Coming up in September! We’re doing a month of cookbook giveaways. Stay tuned to hear how you could win a cookbook and help us grow the show.