PHOTOGRAPH COURTESY FARING-WELL.COM
Jessie Snyder of Faring Well sautés grated zucchini along with Carrots, mushrooms, garlic, and onions. Then she combines it all with oat flour and sunflower seeds, forms the mix into patties, and bakes them. She tops the nutty, vegetable-heavy burgers with Avocado, radicchio slaw, and a tangy mustard sauce.
PHOTOGRAPH COURTESY APT2BAKINGCO.COM
Shredded zucchini gives this rich cake from Yossy Arefi of Apt 2B Baking Co. a great moist texture. Serve it with whipped cream or a scoop of vanilla ice cream.
PHOTOGRAPH COURTESY BROOKLYNSUPPER.NET
Elizabeth Stark, of Brooklyn Supper likes to sauté rounds of zucchini briefly with a little oil and salt. She then tosses them into Israeli couscous with some grapes, parsley, and shallots. Try it with Healthy Grains like rice, quinoa, freekeh, barley, or whatever you have in your pantry.
PHOTOGRAPH COURTESY DOLLYANDOATMEAL.COM
Over at Dolly and Oatmeal, blogger Lindsey Love roasts zucchini with fresh tomatoes and serves the vegetables atop socca, thin Provençal crêpes made from chickpea flour.
PHOTOGRAPH COURTESY LOVEANDLEMONS.COM
A frittata is the perfect fridge clean-out dish. It’s equally good for breakfast, lunch, or dinner, and you can just toss in whatever vegetables you have on hand. This recipe from Jeanine Donofrio of Love + Lemons uses zucchini, tomatoes, sweet potato greens, and a hefty pinch of smoky paprika.
PHOTOGRAPH COURTESY THEWOKSOFLIFE.COM
Do as Bill Leung from The Woks of Life does and julienne zucchini, then toss them with bean noodles, soy sauce, spices, and sautéed shrimp.
PHOTOGRAPH COURTESY FLOURISHINGFOODIE.COM
Heather Hands of Flourishing Foodie combines grated zucchini with that other summer star, fresh corn, and turns them into cornmeal fritters. Serve them with a generous dollop of sour cream.