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Zucchini

Explore 192 recipes, 2 articles, 1 gallery, 22 videos, and more

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
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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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Penne with Lobster, Corn, Zucchini, and Arugula

Ingredients
  • 1 onion quartered
  • 1 carrot peeled and cut into 1-inch pieces
  • 3 bay leaves
  • 1 clove garlic peeled and smashed
  • 1 piece (1 inch long) fresh ginger sliced
  • Zest of 1 orange
  • 1 tablespoon whole black peppercorns
  • 2 live lobsters (1 1/4 pounds each)
  • Salt
  • 8 ounces penne or garganelli
  • 1 Vidalia or other sweet onion
  • 4 small zucchini (about 1 pound)
  • 2 tablespoons minced garlic
  • 4 ears corn shaved from the cob
  • 2 arugula stems trimmed, chopped
  • 2 tablespoons fresh marjoram leaves
  • 1 ounce freshly grated Parmesan cheese optional
  • Olive-oil cooking spray
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