This simple and elegant dish turns tender summer zucchini into a vibrant vegetable “pasta” that captures the essence of the season. Using a mandolin or fixed-blade slicer, the squash is transformed into long, delicate strands that resemble spaghetti — then quickly sautéed with golden onions, garlic, and fresh herbs until tender and silky. A swirl...Read More

Moist, tender, and lightly spiced, zucchini bread is the perfect way to celebrate summer’s bounty. Grated zucchini melts seamlessly into the batter, adding moisture and subtle sweetness without overpowering the loaf. Warm notes of cinnamon and vanilla make it comforting and aromatic, while nuts or chocolate chips can be added for extra richness. Delicious for...Read More

Zucchini and chocolate might sound like an unlikely pair, but they make magic together in this rich, moist quick bread. The zucchini keeps the loaf tender while dark chocolate and cocoa give it deep, fudgy flavor. It’s an excellent way to use up summer zucchini — and no one will guess the secret ingredient. INGREDIENTS:...Read More

Bring a taste of the Florida tropics to your late-summer baking with this moist and flavorful zucchini bread. Inspired by the classic cocktail, it’s filled with sweet pineapple, shredded coconut, and a hint of rum extract — all balanced by the garden freshness of zucchini. The result is a tender loaf that tastes like sunshine...Read More

Somewhere between a rich brownie and a tender spice cake, these frosted zucchini bars are pure comfort. Warmly spiced with cinnamon and nutmeg, they’re moist from the zucchini (you’ll hardly know it’s there!) and finished with a glossy brown sugar frosting that sets into a soft, fudgy layer. Perfect for late summer when zucchini is...Read More

During the Great Depression and through the rationing years of World War II, home cooks often relied on creativity and resourcefulness to stretch what they had on hand. Fresh apples were not always affordable or available, so thrifty cooks turned to garden vegetables — like zucchini — as clever stand-ins. This zucchini crisp,  also known...Read More

If you garden — or simply shop at the farmers market — you know how zucchini behaves this time of year. One day it’s a neat, glossy little squash, and seemingly overnight it turns into a hefty green club that could feed a family of four. Our farmers market tables are piled high with them,...Read More

Late summer often brings an abundance of zucchini — far more than most of us know what to do with! This simple soup is a perfect way to transform that seasonal glut into something elegant, comforting, and full of flavor. The zucchini blends into a silky base, while fresh basil brightens each spoonful. Serve it...Read More

Summer squash are another New World food with deep culinary history. Zucchini—originally known as cocozelle in Italy—were bred there and brought to the United States by immigrants. By the 1920s, the Tuscan name zucchini became the word we use today. How to Purchase and Store Summer Squash Choose wisely: Look for squash that feel dense...Read More