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As soon as summer hits, my parents' backyard garden becomes our very own farmers market. Their most prolific crop is zucchini — and they grow so much of it that I barely have to hit up the grocery produce section.
A few summers ago, we neglected to pick one sneaky squash hiding behind a big leaf and didn't realize until it was the size of a Louisville Slugger. Needless to say, our family ate a lot of zucchini that week.
It's easy to get in a recipe rut, especially when you have more zucchini than you know what to do with, but the possibilities with this veggie are virtually endless. The first step to making mind-blowing zucchini is acknowledging that it's a blank canvas with a lot of potential.
Take this grilled stuffed zucchini recipe from Half Baked Harvest, for example. In her creative take, blogger Tieghan Gerard stuffs grilled zucchini halves brushed with pesto with a flavorful filling of orzo pasta, olive oil, balsamic vinegar, garlic, feta cheese, fresh herbs, and tomatoes. While pasta salad isn't your run-of-the-mill stuffed zucchini filling, it totally works here. "Let's be real, carbs make everything better," Tieghan says. And it's hard to argue with that!
Tieghan recommends serving these zucchini boats warm, right off the grill, but they're also great at room temperature if you're feeding a crowd at an outdoor picnic. "Either way you serve it up, it's going to be a favorite," she says. Operation Jazz Up Zucchini Repertoire is a go.
Get the Recipe: Grilled Stuffed Zucchini from Half Baked Harvest
More Delicious Zucchini Recipes from Kitchn
What's your favorite way to eat zucchini?