Recipe Roundup: Zucchini

While zucchini is technically a fruit, almost no one treats it like one. This summer squash has a mild, slightly sweet flavor and a high water content that make it as refreshing as it is easy to cook with. It crisps into chips, disappears into a cake, holds its own in a quiche, and turns delicate when sliced thin for a summer salad. These four recipes include savory and sweet ways to use zucchini and will inspire you to keep zucchini in regular rotation all summer long.

Smokey Zucchini Chips

Sliced thin and roasted low and slow, these chips trade the crunch of a fryer for something a little more delicate. Smoked paprika and onion powder give them a savory depth, while a long stretch in a cooling oven dries them out until the edges turn crisp. They make a satisfying snack on their own, though they’re just as good set out alongside drinks before dinner or tucked next to a sandwich at lunch.

Zucchini and Fresh Corn Salad

This recipe leans into zucchini’s simpler side. Sliced into long ribbons and tossed with a lemon basil vinaigrette, it stays crisp rather than wilted, and fresh corn adds a sweetness that plays well against the citrus and garlic. Serve it cold as a side at a summer cookout, or spoon it over grilled fish for something more substantial.

Zucchini Quiche with Fresh Herbs

In this quiche, zucchini shows up twice — shredded into the custard for moisture, then laid in thin slices across the top so it browns slightly in the oven. Sharp white cheddar and a mix of fresh oregano and basil keep the filling from feeling too heavy. It travels well, making it a natural fit for a brunch table or a light dinner alongside a green salad.

Apple Zucchini Country Cake

Apple and zucchini, both grated into the batter, make for a cake that stays moist without leaning on too much sugar. Cinnamon and nutmeg round out the spice, and a lemon glaze drizzled over the top adds some brightness. Sliced and served with vanilla ice cream, it’s a reminder that zucchini’s reach extends well past dinner, and probably further than it’s ever given credit for.

Zucchini like this is best when it’s fresh, picked close to when it’s eaten rather than weeks before. Look for organic zucchini in our farm boxes this season and see which of these recipes earns a permanent spot in your kitchen. ⚘

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