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.
These are the 5 recipes that set me straight, that—for the first time ever—make me want to purchase zucchini:
Now that I'm sold, tell me: How else will I like zucchini?