What We’re Making with … Zucchini


It’s that time again. A zucchini plant near you has been silently propagating, and the fruits of its labors are finding their way into your kitchen via farmers’ markets, CSA shares, generous neighbors with gardens, and piled-high supermarket displays.

When I have a couple of zucchini on hand, I usually slice them lengthwise and grill them. The smoky-sweet slabs are great on a sandwich, or chopped up in a quick pasta dish. If I have a couple more zucchini, I’ll make quick pickles, which keep well in the fridge for weeks and are tasty with burgers, bratwurst, and other simple cookout fare.

 Quick Zucchini Pickles (with plenty of coriander seeds, dill, and garlic)

Finally, when I just can’t keep up with the zucchini influx, it’s time to freeze: I simply shred it using a box grater or food processor, bag it in one-cup portions, and sock it away in the freezer until a later date when the too-much-zucchini panic has faded and I’m once again craving something squashy. A thawed packet of shredded zucchini is a wonderful addition to soup, risotto, and of course, all manner of zucchini bread, muffins, and cake.

Here’s what the other Martha Stewart staffers are doing with their zucchini.

“I like zucchini best when it’s young. This weekend I dressed some raw, thin-sliced baby zucchini with olive oil, salt, and pepper, and made it into sandwiches along with basil, parmesan, and tomatoes.

– Anna Kovel, Food Editor at Large


“I tried something new with my zucchini this year: I made a ‘green potato salad,’ adding steamed zucchini and oregano to the mix.”

– Monita Buchwald, Recipe Tester


 “Zucchini is one of my favorite summer vegetables because it’s so versatile. Nothing is bad if it has zucchini in it. Last summer, when my friend had twins, I made her this Two-Colored Squash Loaf Cake to feed her while she was so overwhelmed. Since it’s already so moist it stands up to summer humidity.”

– Molly Bloom, copy editor

Two-Colored Squash Loaf Cake

Two-Colored Squash Loaf Cake


“Because I have two small children, time is of the essence, so I make zucchini chips, which they love. I slice the zucchini into thin (not too thin) disks, drizzle olive oil on them and roast them in the oven for about 15 minutes. When they come out I sprinkle on sea salt and they are gone before I know it.”

– Annie Baron, photo editor


“I slice it super thinly, squeeze on a bunch of lemon juice and a little olive oil, and sprinkle with salt and hot pepper flakes. Also, I steam chunks of zucchini lightly and then puree them with banana for my baby. (I recently tasted this and it’s surprisingly delicious — not that I would try to pass it off as adult food!)”

– Miranda Crowell, deputy editor


“I am obsessed with the Everyday Food recipe for Zucchini, Banana, and Flaxseed Muffins. The muffins are incredibly moist and delicious — and without using butter! Once I added chocolate chips to the recipe, to be a bit indulgent. “

– Blake Ramsey, associate holiday and crafts editor


Zucchini, Banana, and Flaxseed Muffins

Zucchini, Banana, and Flaxseed Muffins


Need more zucchini recipes?  How about 75 of them? Get them in our gallery of Zucchini and Summer Squash Recipes.


Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.