Zucchini and Summer Squash Recipes

Famously prolific summer squash plants bring plenty of zucchini, yellow crookneck, and pattypan squash into our lives at this time of year. The mild-tasting, versatile vegetable (okay, technically a fruit) is equally delicious in savory and sweet dishes.

In Season: Summer squash are in season during the summer, peaking at the end.

What to Look For: Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.

How to Store: Refrigerate in a plastic bag for up to four days; do not wash until ready to use.

Cinnamon, nutmeg, ginger, and cloves add a warm sweetness to this moist zucchini bread. With this recipe in your arsenal, "too much zucchini" will never be a problem again!

Make this light, fresh interpretation of lasagna without ever turning on the oven. Layer halved, boiled lasagna noodles with garlicky sauteed tomatoes, zucchini, basil, and a mixture of ricotta and Parmesan cheeses.

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

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.

These moist zucchini cupcakes are sweetened with brown sugar and enhanced with cinnamon and chopped pecans or walnuts. Spread the cupcakes with cream cheese frosting for an irresistible summertime treat.

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.

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.

Chopped tomatoes, fresh oregano, and a touch of vinegar make a family-friendly filling for zucchini -- especially when it's baked and topped with mozzarella cheese. Warm and gooey, this vegetable side is sure to be a hit at the dinner table.

Ribbons of zucchini mingle with bacon, fresh thyme, and Gruyere cheese in this rich quiche, which contains 10 eggs and two cups each of creme fraiche and whole milk.

Saute hazelnuts (or almonds) with yellow squash to add richness and crunch. Season the cooked dish with lemon juice, fresh marjoram, and shaved Pecorino Romano cheese.

That summer favorite, zucchini bread, is transformed into irresistible cookies, made extra chewy with the addition of oatmeal. Sandwich pairs of cookies together with sweetened cream-cheese filling.

The vegetables in this quick gratin get a head start with a quick saute on the stove top. Cream and panko breadcrumbs are added, then the mixture is spooned into a baking dish, topped with Parmesan cheese and more breadcrumbs, and baked for just 10 minutes, until the topping is golden.

Saute zucchini, onion, minced garlic, and curry powder together, and then simmer with water and cubed potato to make this easy vegetarian soup. Once the potato is tender, puree the mixture until smooth and creamy, and serve hot or chilled, topped with toasted almonds.

Prepare the base of these tostadas by sprinkling large flour tortillas with Monterey Jack cheese and baking until golden. Top each tortilla with sauteed shrimp and zucchini, sour cream, and sliced scallions.

This moist, buttery loaf uses both zucchini and yellow squash. Toasted pistachios and fennel seeds add distinctive flavor and crunch to this cake.

A mixture of cider vinegar, sugar, dry mustard, mustard seed, turmeric, and cumin creates a brilliantly hued sweet-savory brine for thinly sliced zucchini and onions. The pickled zucchini makes an out-of-the ordinary addition to burgers, sandwiches, and pasta salads.

Fresh corn kernels add sweet crunch to a quick saute of zucchini and garlic. Just before serving, season with white-wine vinegar and stir in lots of fresh basil.

Fold garlicky sauteed zucchini, corn, cilantro, and grated pepper Jack cheese into flour tortillas and bake until browned and crispy. These quesadillas are also wonderful with the addition of chorizo or shredded chicken.

Grated zucchini makes these cookies moist, while cornmeal adds a subtle crunch. Lemon zest gives them a fresh and lively flavor.

Toasted cumin seeds add a deep, slightly smoky flavor to sauteed zucchini. This quick side dish is a great accompaniment for a Mexican or Indian meal.