Do you hear that? Listen closely. You hear it, right? It’s the sound of a million zucchinis and other summer squashes being tucked away into your CSA boxes or stacked neatly at the grocery store. (Maybe even waiting on your front porch, left there at midnight by a desperate neighbor gardener.) The zucchini and squash are waiting for you.
Are you ready for summer’s most prolific producers? We’ve got you covered with recipes that range from summer squash with baked eggs, to green curry with chicken and zucchini, and of course the always popular zucchini bread.
There are only so many times you can eat raw zucchini in a big summer salad before it starts to get a little boring. Lucky for you, summer squashes are very versatile in the kitchen. They are wonderful with eggs like in the Eight-Ball Zucchini with Eggs Baked Eggs, or in spreads like the Zucchini, Mint and Yogurt Spread, and also in baked goods like zucchini bread.
If you’re looking for an easier way out, step up your salad game with the chickpea, barley, and zucchini ribbon salad (ribbons! Ooh la la!), or get simple with the zucchini with yogurt-dill sauce. Both are true winners.
And now for all the zucchini and summer squash recipes your heart desires:
(Image credits: Anjali Prasertong; Faith Durand; Emily Han; Sarah Rae Trover; Leela Cyd; Joanna Miller; Sara Kate Gillingham; Emma Christensen)