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(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Zucchini is bountiful in the summer, so much so that a certain question becomes a ringing refrain on these hot days: Just what do I do with all it?
If your CSA box is overstuffed with zucchini, it may mean you have to get creative. So, consider digging into recipes that put the summer squash in the spotlight.
For more, check out our Recipe Finder.
Broiled Shrimp With Shaved Zucchini and Pecan Salad. Shaved zucchini is the ideal base for lettuce-less salads.
(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Zucchini, Pea and Spinach Salad. Got preserved lemons? Harness their sharp zing for a bright, verdant green salad.
(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Grilled Eggplant, Zucchini and Poblano Ciabattas With Queso Fresco. Saucy sandwiches are a delight. These ones are piled high with eggplant and zucchini ribbons, then smothered in an herby sauce.
(Deb Lindsey for The Washington Post).
Zucchini Pie (Kolokithopita). Tackle a zucchini glut by throwing the lot into a pie. Crispy phyllo, creamy herbed cheese and zucchini make great combination.
(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Big Zucchini Pancake With Yogurt-Feta Sauce. Squeeze all the water out of a zucchini, then mix with just a little egg and flour to make this tasty pancake! It reheats well for breakfast the next day.
(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Hasselback Zucchini. You can “hasselback” anything if you set your mind to it. Tucking shards of shaved Parmesan into a sliced zucchini makes a summery side dish.
More from Voraciously:
Making simple syrup really is easy. Here’s how to jazz it up with infused flavors.
A classic French dessert gets a savory spin with this bell pepper and zucchini clafoutis
Figs are nature’s edible gems. Here are 6 recipes to use them.
Kari Sonde is the editorial aide for the Food section, where she helps with recipes, cooking questions and food styling. She previously worked at Mother Jones as an editorial fellow before joining The Washington Post in 2019.
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