I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
'zucchini' on Serious Eats
This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one, two, three, four or fourteen people.
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once.
With the farmers market filled with plump, juicy tomatoes, stacks of smooth-skinned zucchini, and aromatic fresh herbs, now is the perfect time to combine summer's best produce into one vegetable-filled pasta. Some bonus crabmeat kicks it up a decadent notch.
Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
When you've fried, baked, and sautéed all the zucchini you can, shred some to make this chocolate cake from Mother Daughter Dishes. It's baked up in a Bundt pan, and drizzled with a chocolate glaze, to make it even richer.
Roasted vegetables, caramelized onions, and goat cheese are packed into a hollowed out loaf of bread, wrapped tightly, and then pressed under heavy weights for several hours to pack all the flavors into a perfect, bite-height sandwich.
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.
A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.
Rich and satisfying, this riff on Vefa Alexiadou's pastitsio is the perfect way to usher in fall.
I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simply, hearty brunch that could easily work as a light supper, as well.
Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper.
Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors.
Move over carrot cake! This spiced zucchini cake may just become your new favorite vector for cream cheese frosting.
Creamy, easy make-ahead zucchini and quinoa soup flavored with dill.
These cupcakes are not too sweet with a texture that's dense and fudgy yet light, with wickedly delicious crunchy edges.
Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable.
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal.
A quick, colorful tart featuring apricot compote, fresh zucchini, and a chickpea flour shell makes for a pleasantly surprising appetizer.
Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads.