advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cooking with Zucchini

What to do with the backyard garden’s bumper crop? These exciting recipes give zucchini a new spin.
Martha Stewart Living, August 2011

Zucchini has a way of making even novice gardeners feel downright heroic. The green squash is easy to plant and nurture and can grow explosively -- to two feet or more in length and as thick around as firewood. Zucchini is a cucurbit (a plant of the gourd family), so it's related to melons and pumpkins, those other county-fair-contest-worthy supergrowers. Like them, zucchini has a clean, subtle sweetness. When raw, it's a superb counterpart for summery herbs and citrus. And when roasted or baked into breads and cakes, zucchini takes on a nuttiness that's enhanced beautifully by a multitude of spices.

In late summer, zucchini is abundant in produce aisles and backyard gardens. While those gigantic homegrown specimens might make great centerpieces (or sight gags), they're often tough and unwieldy. You're better off with medium ones, about half a pound each. Also look for smooth, unblemished dark-green skin.

The dishes here offer a clever new approach, beyond good old grilling. Just remember the vegetables are loaded with moisture that releases when cooked, so you'll need superthin slices for the tart on this page to keep from swamping the dish. Grated zucchini, meanwhile, should be wrung out in a towel or pressed in a ricer before cooking. In any case, bringing these dishes to the table will likely make you feel as much the hero as growing a 13-pound zucchini would.

Tart Time

This crisp phyllo-crust tart filled with basil-infused custard and topped with long, thin ribbons of zucchini showcases some of late summer’s most vibrant flavors.

Zucchini Tart

Sweet and Sour

The fresh oregano and parsley in these fritters offset the tang of yogurt and the sweetness of apricot jam.

Zucchini Fritters

Fit for a King

The crunchy, sweet candied zucchini that crowns this cake is optional, but takes the presentation to stunning, fun heights. Perfumed with orange zest and cardamom, the cake swings to a gentle Moroccan beat.

Zucchini Bundt Cake with Orange Glaze

Easy and Green

Greek salads are the inspiration for this simple tossed mix of diced zucchini and dill, which marries the sweetness of the vegetable with refreshing, tangy hints of feta cheese and lemon.

Zucchini Salad

Get More Zucchini Recipes Here