To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:
Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]
Grilled bread spread with creamy ricotta is the perfect foil for a simple zucchini sauté.
Quick Pickled Zucchini [101 Cookbooks]
These just-sweet-enough pickles have a bit of bite from mustard seeds and red chiles. Serve them on burgers and sandwiches, or dice them before pickling and add them to salads.
Zucchini Fritters [Ruhlman]
The key to these light, crunchy fritters is to wring as much water out of the salted zucchini as possible before combining with the other ingredients.
Zucchini with Anchovies and Capers [Lidia's Italy]
Zucchini tastes best when paired with bold flavors, as in this savory side from Lidia Bastianich.
Zucchini Cake with Crunchy Lemon Glaze [David Lebovitz]
Inspired by a recipe from JBF Award winner Gina DePalma, this olive oil–moistened cake is lightly spiced and drizzled with a lemony glaze.
