It's that time of year when wherever you look, there's zucchini.
Renée Kemps will help you to stop seeing zucchini and start seeing dinner.
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If there is one vegetable we always have around and use in basically any way possible, it’s zucchini (which we call courgette here in Amsterdam). I learned to cook with zucchini from my mother, and whenever I make something with it, it reminds me of home. Most of the time, zucchini recipes push the vegetable to the background and put other flavors and ingredients at the forefront. But not in these five recipes.
Because of its texture, shape, and subtle flavor, there are so many ways to use zucchini: Cut it up in slices or cubes, transform it into ribbons that look like spaghetti, leave it whole and stuff it, or grate it into shreds.
I’ve always loved pairing cheese and fruit, something creamy with something juicy. The combination of peaches, Roquefort, and light and fresh zucchini—all united by a tangy lemon dressing—makes for an incredible salad.
This is my absolute favorite recipe of the summer and I’ve made it over and over again. The flavor, texture, and versatility (breakfast, snack, dessert, you name it) have made it my go-to for summer. Garnished with crème fraîche, lemon zest, and crushed hazelnuts, it’s a healthy and delicious treat you'll want to have all day long.
Zucchini Soufflés We never used to eat soufflés at home—no one in our hometown did. But since I started my food blog, I have begun to cook many unfamiliar recipes and to introduce my family to new dishes. I love the lightness of soufflés and how easy they are to customize. You can pack them with vegetables, cheese, or a combination. I always love pairing zucchini with salty Parmesan, and it's especially good in an airy soufflé.
It was a huge success and has become our favorite recipe for family meals. It takes only ten minutes to assemble and thirty minutes to bake, and the combination of crunchy green vegetables and creamy but fresh white sauce is hard to resist.
Zucchini is another perfect addition. Since it cooks down so easily, you can use a lot of it for a vegetable-heavy lunch; it also retains its texture and goes very well with almost any other vegetable you have around. The zucchini flowers on top make the dish look (and taste) extra good, but they're completely optional.
2 zucchini 2 small red onions 1 tablespoon coconut or olive oil, divided 2 tablespoons balsamic vinegar 4 zucchini flowers (optional) 1 clove garlic, minced 4 large eggs 10 sprigs thyme Zest of 1 lemon 1/4 cup milk Sea salt and freshly ground pepper, to taste 130 grams goat cheese
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).