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1
Zucchini Bacon-Egg-and-Cheese: Saute 1 1/2 cups grated zucchini in butter over medium heat until dry. Add 3 beaten egg whites; scramble. Add 1/4 cup shredded pepper Jack cheese; cook until melted. Serve in a toasted, buttered roll with cooked bacon.
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2
Zucchini Frittata: Saute 1 medium sliced zucchini and 1 large peeled, sliced potato in olive oil in a medium nonstick ovenproof skillet until tender; season with salt and pepper. Whisk 8 eggs with 1/2 cup grated Parmesan, 1/4 cup cream, 1/2 teaspoon kosher salt and a few grinds of pepper. Pour over the vegetables. Bake at 400 degrees F until set, about 15 minutes.
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3
Zucchini-Cheddar Scones: Pulse 2 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt in a food processor. Add 1 stick diced cold butter; pulse until the mixture resembles coarse crumbs. Pulse in 1 egg and 1/3 cup cream. Add 1 cup each grated zucchini and shredded cheddar, and 2 tablespoons chopped chives. Pulse until clumps form. Pat into a 1-inch-thick round on a parchment-lined baking sheet; cut into 12 wedges and pull apart. Bake at 400 degrees F until golden, 20 to 25 minutes.
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4
Zucchini Lemon-Poppy Seed Muffins: Whisk 2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 1/2 cups grated zucchini, 2 tablespoons poppy seeds, 2 teaspoons grated lemon zest and 1 teaspoon vanilla. Stir the wet ingredients into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, about 20 minutes.
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5
Skillet Zucchini Cornbread: Whisk 2 cups flour, 1 cup sugar, 2/3 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 1 cup each grated zucchini and milk, 2 sticks melted butter and 2 eggs. Stir the wet ingredients into the dry ingredients. Butter a 10-inch cast-iron skillet. Pour in the batter and smooth the top; bake at 375 degrees F until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
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6
Zucchini Ricotta Toasts: Mix 1 1/2 cups grated zucchini, 1 cup ricotta and 1 tablespoon chopped mint; season with salt and pepper. Spread on grilled bread; drizzle with olive oil and sprinkle with flaky sea salt and chopped squash blossoms.
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7
Grilled Zucchini: Slice 2 medium zucchini lengthwise 1/4 inch thick; toss with olive oil, salt and pepper. Grill over medium-high heat until lightly charred and tender, 2 minutes per side.
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8
Zucchini-Corn Tacos: Make Grilled Zucchini (No. 7), tossing with 1 teaspoon cumin before grilling; chop. Serve in tortillas with charred corn kernels, salsa and crumbled queso fresco.
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9
Zucchini Dip: Make Grilled Zucchini (No. 7). Puree with 1/4 cup mint leaves, 1 garlic clove, the juice of 1 lemon, and 3 tablespoons each tahini and olive oil; season with salt. Thin with water. Sprinkle with paprika. Serve with pita bread.
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10
Zucchini Saute: Cook 2 sliced celery stalks, 1 each chopped fennel bulb and onion, and 3 smashed garlic cloves in olive oil over medium heat, 5 minutes. Add 3 cups each chopped zucchini, yellow squash and bell pepper; saute 5 minutes. Add 1/2 cup water, 2 tablespoons each red wine vinegar and tomato paste, and 2 teaspoons sugar. Simmer, covered, 15 minutes. Stir in chopped olives and parsley.
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11
Zucchini Chips: Shave 1 medium zucchini into long strips using a vegetable peeler; toss with 1/4 cup each flour and grated Parmesan mixed with 1/4 teaspoon kosher salt. In batches, deep-fry in 325 degrees F oil (half olive oil, half vegetable oil), stirring with a fork to separate, until browned and crisp, 3 to 5 minutes. Drain on a rack; season with salt.
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12
Zucchini Quesadillas: Saute 1/2 each medium chopped zucchini, onion and poblano chile and 6 chopped squash blossoms with 1/4 teaspoon kosher salt in butter over medium-high heat until softened. Divide between two large flour tortillas along with 1 cup shredded Jack cheese. Fold in half and cook in a large buttered skillet over medium heat until golden and the cheese melts, 3 minutes per side.
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13
Roasted Zucchini: Slice 2 medium zucchini 1/2 inch thick; toss with 2 tablespoons olive oil, 1 teaspoon thyme leaves, 1 minced garlic clove, 1/2 teaspoon kosher salt and a few grinds of pepper. Roast at 450 degrees F until tender, 10 minutes.
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14
Spicy Zucchini Potato Salad: Make Roasted Zucchini (No. 13). Boil 8 ounces baby potatoes in salted water, 10 to 15 minutes; drain. Whisk 1/4 cup olive oil with 1 tablespoon harissa; toss with the zucchini, potatoes, 1/4 cup green olives, 1 sliced celery stalk and 2 tablespoons chopped celery leaves.
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15
Zucchini Gratin: Saute 1 chopped onion in 3 tablespoons butter in an ovenproof skillet over medium-high heat, 3 minutes. Add 2 medium sliced zucchini and 1/2 teaspoon kosher salt; saute 4 minutes. Add 2 tablespoons flour; cook, stirring, 1 minute. Whisk in 1 cup milk, 1/2 teaspoon kosher salt and a pinch of cayenne; cook, stirring, until thickened, 2 to 3 minutes. Sprinkle with 1 cup shredded dill Havarti, 1/4 cup breadcrumbs and some chopped parsley. Broil until golden.
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16
Stuffed Zucchini: Halve 2 large zucchini lengthwise; scoop out the seeded flesh and mix with 2 cups cooked rice, 12 ounces ground beef, 1/4 cup grated Parmesan, 1 egg, 1 tablespoon each chopped lemon zest, chives and parsley, and 1 1/2 teaspoons kosher salt. Spoon into the zucchini halves and bake in a baking dish at 375 degrees F, 45 minutes. Top with more Parmesan and parsley; drizzle with olive oil.
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17
Sweet-and-Sour Zucchini with Pork: Marinate 8 ounces thinly sliced pork tenderloin in 1 teaspoon each rice vinegar and soy sauce and 1/2 teaspoon each sesame oil and sugar. Heat 1 tablespoon vegetable oil in a nonstick skillet over high heat. Stir-fry the pork until just cooked through, 2 minutes; remove. Add 1 tablespoon vegetable oil and 3 sliced garlic cloves; stir-fry 30 seconds. Add 2 medium thinly sliced zucchini and 1/2 teaspoon kosher salt; stir-fry 3 minutes. Stir in the pork and 1/2 teaspoon each sugar and rice vinegar.
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18
Zucchini Bread: Whisk 1 1/2 cups flour, 1 cup sugar and 1/2 teaspoon each baking powder, baking soda and salt. Whisk 2 eggs, 1 1/2 cups grated zucchini, 1/2 cup vegetable oil and 1 teaspoon vanilla. Stir the wet ingredients into the dry ingredients. Butter an 8-inch loaf pan. Pour in the batter; bake at 325 degrees F until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool.
