Zucchini’s pros — its neutral flavor, high water content and ubiquity — are also its cons. That neutral flavor could be boring, or it could be a thrilling blank canvas for sauces, toppings and whims. Its moisture can make for some soft, soggy zucchini, or it could add juiciness and tenderness. And that it’s everywhere, growing like weeds in fields and heaped at grocery stores, can be overwhelming or an opportunity. Let’s choose to bring out its best, every time. Here are seven ways to make this year’s crop of zucchini better than last year’s.
1. Keep it raw
Credit…Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Avoid any chance of mushy zucchini by not cooking it at all. Raw zucchini is crisp, juicy and snappy, but still sturdy. Cut the zucchini into cubes, half-moons, long batons, thin ribbons, or smash it into chunks, and then add it to salads or snack on it on its own. Think of it as a firmer cucumber. And, just as it does to cucumbers, a pinch of salt will mute any bitterness and bring out sweetness.
Need some recipes to start? Zucchini Salad With Sizzled Mint and Feta | Orzo Salad With Lentils and Zucchini | Crispy Tofu With Sweet-and-Sour Sauce | Zucchini and Fennel Salad | Smashed Zucchini With Chickpeas and Peanuts
2. Cook into a sauce
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On the other end of the spectrum, lean into zucchini’s mushy potential and cook it way past the point it can be recognized. As the zucchini melds with the oil and flavorings, like garlic or basil, its sweetness concentrates, and it melts into a jammy sauce that can coat pasta or beans, or be swiped onto toasted bread.
Need some recipes to start? Creamy Lemon Zucchini Pasta | Caramelized Zucchini and White Bean Salad | Caramelized Zucchini Pasta
3. Make pancakes
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Zucchini’s moisture adds tenderness to everything it touches. Grated or cut into small pieces, it can slip into batters for okonomiyaki, pajeon and more — just as potato can, while contributing a greener, lighter flavor. It can do the same for baked goods, too, including muffins and loaf cakes.
Need some recipes to start? Delicata Squash and Corn Fritters | Zucchini Pancakes | Haemul Pajeon (Seafood Scallion Pancakes) | Green Okonomiyaki
4. Cut lengthwise
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Even something as simple as how you cut zucchini can serve as an upgrade. Try slicing it in half, from tip to tip. When the zucchini is cut into such big pieces, you can cook it over high heat and maintain its structure while also getting enough contact with the heat so that the inside becomes soft (but not mushy). Plus, those long planks are like a runway for sauces and flavorings. Slather it with miso, seasoned butters, cheese and more.
Need some recipes to start? Grilled Zucchini With Miso Glaze | Seared Zucchini With Crispy Parmesan and Black Pepper | Pan-Seared Zucchini | Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella
5. Mix with ground meat
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Whether you’re making meatballs, dumplings or burgers, a little zucchini will do some good. As it cooks, its moisture turns to steam and keeps any meat from drying out, promising a juicier result without imparting unwanted flavor. (This is especially helpful for lean meats like ground turkey.)
Need some recipes to start? Beef Dumplings With Zucchini, Tofu and Chives | Chicken-Zucchini Meatballs With Feta | Turkey-Zucchini Burgers
6. Pair with tomatoes
Credit…Bryan Gardner for The New York Times. Food Stylist: Lish Steiling.
The saying “what grows together, goes together” could be tomato and zucchini’s tagline. They hit their peaks around the same time and naturally complement each other. Whereas fresh summer tomatoes are bold, tangy, sweet and acidic, zucchini is more subdued, happy to support tomato’s star. And tomatoes relinquish their juices willingly so zucchini can happily soak them up.
Need some recipes to start? One-Pot Orzo With Tomatoes, Corn and Zucchini | Sheet-Pan Zucchini, Tomatoes and Feta | Fish in Tomato-Basil Broth | Zucchini Lasagna | Summer Minestrone al Pesto
7. Add crunch
Credit…Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Zucchini has so much water that it almost can’t help itself. Contrast its natural essence with something crunchy, like nuts or seeds. It will make that softness feel intentional and welcome, even if it isn’t.
Need some recipes to start? Zucchini Salad With Pecorino, Basil and Almonds | Crispy Zucchini Hero | Salt and Pepper Zucchini | Chilled Zucchini Soup With Lemon and Basil | Roasted Zucchini Pasta Salad
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