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Zucchini

Explore 192 recipes, 2 articles, 1 gallery, 23 videos, and more

Zucchini Quesadillas

Time:35 mins
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Cherry Tomato, Bocconcini, and Zucchini Pie

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 finely chopped shallot, about 1/4 cup
  • 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
  • 1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
  • 1/2 cup grated Parmesan cheese
  • 4 ounces bocconcini
  • 3 tablespoons fresh basil, chopped
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
  • 1 tablespoon sugar
  • Coarse salt and freshly ground pepper
  • Cheese Short Crust, made with Parmesan cheese
  • 1 tablespoon heavy cream
  • 1 large egg yolk
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Harvest Vegetable Tian

Ingredients
  • 4 to 5 tablespoons extra-virgin olive oil
  • 2 medium baking potatoes, peeled and thinly sliced
  • 1 small Japanese eggplant, trimmed and thinly sliced on the diagonal
  • 1 small zucchini, trimmed and thinly sliced on the diagonal
  • 4 plum tomatoes, thinly sliced
  • Coarse salt and freshly ground pepper
  • 4 sprigs fresh rosemary
  • 1 head garlic
  • Crusty bread, sliced 1/2 inch thick and toasted, for serving (optional)
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Shrimp and Zucchini Tostadas

Time:25 mins
Ingredients
  • 4 burrito-size flour tortillas (8-inch)
  • 2 tablespoons olive oil
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 garlic clove, minced
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 pound large peeled and deveined shrimp
  • 1 tablespoon fresh lime juice
  • 1/2 cup sour cream
  • 3 scallions, thinly sliced
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Marinated Zucchini with Mint

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Corn Chowder with Zucchini and Orzo

Time:30 mins
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Chicken and Roasted Vegetable Salad

Time:30 mins
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Grilled Steak and Vegetables

Time:25 mins
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Bouillabaisse

Time:4 hours 30 mins
Ingredients
  • 12 mussels, scrubbed, beards removed
  • 12 new or small potatoes, peeled and halved
  • Rouille
  • 3 lobsters (1 to 1 1/4 pounds each)
  • 2 pounds skinless striped bass fillet, cut into 12 pieces
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 6 cups chopped fennel (from 2 medium heads), plus fronds, for garnish
  • 3 zucchini
  • 2 pounds skinless tilefish fillet, cut into 12 pieces
  • 3 yellow squashes
  • 2 onions, chopped (5 cups)
  • 2 pounds skinless monkfish fillet, cut into 12 pieces
  • 2 red bell peppers
  • 1 celery stalk, chopped (1/2 cup)
  • 1 yellow bell pepper
  • 2 tablespoons tomato paste
  • 2 heads fennel, fronds discarded
  • 1 can (28 ounces) crushed tomatoes
  • 12 cipollini onions, peeled and halved if large
  • 1 pound bones of white-fleshed fish, such as striped bass, tilefish, or monkfish
  • 2 teaspoons saffron threads, crumbled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup Pernod
  • Coarse salt
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Chicken and Marinated-Zucchini Sandwich

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