Zucchini & other summer squashes
Quesadillas provide a quick and delectable way to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa). more→
This simply yet tasty salad of yellow summer squash and broccoli goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And— dare I say it—this might be just the kind of salad to entice younger eaters. more→
To honor Jason and the Argonauts and seasonal eats, here’s a briam — a Greek casserole of seasonal summer veggies. Many traditional recipes are oil guzzlers (fancy that). This has less oil but loads of flavor from the veggies themselves, and the produce and time does the work for you. Crusty on top, juicy on the bottom, it’s good over brown rice, quinoa or with crusty bread for soaking up sauce. Serve with a Greek—or any—salad.
This recipe calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, may be substituted or added. more→
Here’s a tasty salad to make when zucchini and tomatoes are abundant in late summer. more→
This is almost so embarrassingly easy, but it’s such a crowd-pleaser, I just had to share it. Use a really flavorful prepared marinara—smoked tomato, mushroom, or chunky vegetable. Adapted from Vegan Express. more→
This simple zucchini recipe is adapted from a Sicilian classic. It’s a simple salad that’s welcome in late summer or early fall, when zucchini and mint are abundant. more→