The 5 Recipes That Taught Me to Like Zucchini

July 30, 2015

I’ve been sneaking bites of zucchini things around the test kitchen for some weeks now, dipping my toes in, testing whether I finally like the summer squash. For forever, zucchini were, to me, too boring to bother with: mostly tasteless, with the texture of something soaking wet (I just can't get behind Kenzi’s mushy food movement). What are they doing in my pasta? Or that roasted vegetable dish? They’re filler, and they’re not even doing a good job at it—they’re limp, hiding because they themselves know they’re back-seaters.

But I’ve learned better: It’s not the zucchini’s fault—it’s ours! (Apology accepted, zucchini?) Cook it properly, and zucchini will stand up to its full potential. It'll stand up and hold flavor and crunch.

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These are the 5 recipes that set me straight, that—for the first time ever—make me want to purchase zucchini:

Canal House’s Marinated Zucchini by Genius Recipes


Roasted Zucchini with Chili-Mint Vinaigrette by Merrill Stubbs


Summer Weekend Pasta by Amanda Hesser


Sautéed Zucchini with Mint, Basil, and Walnuts by Marian Bull


Jennie Cook's Zucchini Butter by Genius Recipes 

Now that I'm sold, tell me: How else will I like zucchini?

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Joanne October 22, 2016
Canadian living's Zippy zucchini. Relish is delicious!
elizabeth V. October 22, 2016
A favorite at our house is zoodles (zucchini noodles made with a spiralizer). We sauté shrimp in fresh basil pesto that has very little cheese and toss with the zoodles. It's the most delicious ,carb free, gluten free way to feel like your eating a big bowl of pasta
Nina M. August 2, 2015
One of my all time favorites involves zucchini and its the best comfort food evvver: pasta with zucchini creme. Cut z in thick slices and fry them in a pan with olive oil and two garlic gloves until completely soft and golden brown (you cant overcook them, they really need to be super well done), then put z in a mixer with the garlic, half a pack of cream cheese (or the whole pack, depending on your gusto), some freshly sqeezed lemon juice, salt and pepper. Mix it! Put it on pasta and grate a looot of parmesan on top. Soooo goood!!
sfielding July 31, 2015
I love this recipe from Smitten Kitchen: http://smittenkitchen.com/blog/2012/07/zucchini-rice-gratin/
Teresa M. July 31, 2015
Make zucchini BOATS. Hollow them out, fill the boats with any kind of stuffed shell concoction...I like a mixture of crumbled sausage, egg, cottage cheese, garlic, s&p, oregano, basil, spinach, lemon juice and Parmesan. Put a dollop of tomato sauce on each and top all with grated swiss or mozzarella. Bake till bubbly. My family now likes this better than 'real' stuffed shells.
lapadia July 31, 2015
Excellent idea! I've got an Italian Zucchini Boat recipe here onsite:
Sarah H. July 31, 2015
I cut them in thick slices length-wise, sear them on a cast iron and throw them into a grilled cheese sandwich. This week it was Munster, Zukes with Blackening Seasoning on Bread Farm White Sourdough... LAWD! Delish.
Smaug July 31, 2015
The recipe that made me a zuke regular was a saute with corn, onion, peppers and tomato. Infinite variations are possible (this time of year usually including basil)- it's simple, quick and holds up well if done a bit in advance. I learned that I actually do like the taste of zucchini- I now often grill it- either in slabs or as kabobs- with just a bit of lemon, olive oil and pepper and salt. Still working on the zucchini cakes.
Fiona M. July 30, 2015
zucchini noodles in a lemon-ginger-coconu broth hot enough to knock your socks off.....and keep everyone else away from the bowl...
Ali W. July 30, 2015
From one Ali to another Ali, try Leah Koenig's garlic zucchini. It's an amazing summer dish!
lapadia July 30, 2015
Zucchini!!! Using the recipe search bar there are 851 wonderful recipes posted by the F52 community, see the link: