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Zucchini

Explore 190 recipes, 2 articles, 1 gallery, 18 videos, and more

Creamy Zucchini and Ricotta Spread

Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 medium zucchini, grated on the large holes of a box grater
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh thyme leaves
  • Coarse salt and ground pepper
  • 1/2 cup ricotta
  • 1 tablespoon lemon zest
  • 2 teaspoon lemon juice
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Cauldron Curry

Ingredients
  • 2 ounces spinach (1 cup)
  • 1 tablespoon whole coriander seeds, toasted
  • 1 can (14 ounces) unsweetened regular coconut milk
  • 2 teaspoons whole cumin seeds, toasted
  • 1 teaspoon whole black peppercorns, toasted
  • 1 can (14 ounces) unsweetened light coconut milk
  • 1 teaspoon coarse salt
  • 1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
  • 3 serrano chiles, sliced
  • 12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup fresh cilantro
  • 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
  • Coarse salt and freshly ground pepper
  • 8 garlic cloves, minced (1/4 cup)
  • 3/4 cup fresh basil
  • 2 scallions, chopped (1/4 cup)
  • Serrano chiles, thinly sliced, for garnish
  • 2 tablespoons chopped peeled fresh ginger
  • Squeamish Squash with Rice
  • 2 tablespoons fresh lime juice
  • Lime wedges, for serving
  • 1 tablespoon finely grated lime zest (from 2 limes)
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Barbecue Mixed Salad

Ingredients
  • 1 piece (1/2 pound) butternut squash, seeded, peeled, and sliced lengthwise 1/2 inch thick
  • 1 red pepper, stemmed, seeded, halved crosswise, and cut lengthwise into 8 strips
  • 2 zucchini, halved crosswise and thinly sliced lengthwise
  • 5 cloves garlic, unpeeled
  • 1/2 large red onion, cut into 1 1/4-inch wedges
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons verjus or freshly squeezed lemon juice
  • 2 sprigs fresh rosemary
  • Sea salt and freshly ground pepper
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Grilled Zucchini Spears with Mint

Time:15 mins
Other Ideas:
Mint, Side dishes
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Mediterranean Vegetables

Ingredients
  • 1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons
  • 2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons
  • 2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges
  • 4 medium shallots, peeled and cut in half lengthwise
  • 1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
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Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton

Time:50 mins
Ingredients
  • 2 pints cherry or grape tomatoes (12 ounces)
  • 4 thyme sprigs
  • 2 tablespoons extra-virgin olive oil
  • 1 zucchini, sliced 1/4 inch thick (2 cups)
  • 3 garlic cloves, halved
  • Coarse salt
  • 1 pound conchiglie
  • 1 pound medium shrimp, peeled and deveined, tails left intact (optional)
  • 1/3 cup heavy cream
  • 1/8 teaspoon pimenton (igourmet.com)
  • 1/8 teaspoon red-pepper flakes
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Zucchini and Green Pepper Sabzi

Ingredients
  • 3 tablespoons olive or corn oil
  • Large pinch of ground asafetida
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon whole brown mustard seeds
  • 1 1/4 pounds zucchini, peeled and cut into 1 1/2-by-1/2-inch pieces
  • 1 large green pepper (about 7 ounces), quartered lengthwise, seeded, and cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons plain yogurt
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon coarse salt
  • 1/2 teaspoon chaat masala
  • Juice from 1/2 lemon
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Zucchini-Potato Pancakes

Other Ideas:
Jewish, Russet potatoes
Ingredients
  • 2 medium russet potatoes, peeled and grated by hand
  • 3 medium zucchini, seeded and grated by hand
  • 2 shallots, peeled and minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons flour
  • 1/4 cup beer
  • Vegetable oil, for frying
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Israeli Couscous Salad with Grilled Summer Vegetables

Ingredients
  • 1 medium zucchini, halved lengthwise
  • 1 medium yellow squash, halved lengthwise
  • 1 Japanese eggplant, halved lengthwise
  • 1 medium red onion, halved and sliced into 1/2-inch-thick rings
  • 1 medium red bell pepper
  • Coarse salt and freshly ground black pepper
  • 8 tablespoons extra-virgin olive oil, plus more for vegetables
  • 1 1/4 cups Israeli couscous
  • 3 tablespoons freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 2 teaspoons ground sumac
  • 1 cup small grape tomatoes, halved
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced basil
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Rich Chicken and Squash Lasagna

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds yellow squash or zucchini, sliced into 1/4-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 1 pound ground white-meat chicken
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup packed fresh basil leaves, torn
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 1 recipe Basic Bechamel Sauce
  • 8 no-boil lasagna noodles
  • 1 1/4 cups grated Parmesan (3 1/4 ounces)
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