Zucchini

Torquato Innocenti, who sells his just-harvested, still-prickly zucchini — with flowers attached, a sure sign of freshness — offered me simple advice for the vegetable. Roast them whole in a "puddle" of oil and serve with basil. I bought a bag of his smallest (cigar-size) zucchini, pan-roasted them until browned sprinkled them with chopped basil — and loved the results. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

A one-pot celebration of summer vegetables.

Raw zucchini has never tasted better.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

Rich in flavor and packed with produce, this Mexican beef soup can easily be enjoyed year-round.

These garlic-Parmesan-crusted wedges skip the deep-fryer without compromising on crunch.

Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.

Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

The crosshatch pattern isn’t just for show (even though it does look cool)!

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

The only way to make flatbread even better? Grill it.