7 Ways to Make the Best Zucchini of Your Life

Zucchini's pros -- its neutral flavor, high water content and ubiquity -- are also its cons. That neutral flavor could be boring, or it could be a thrilling blank canvas for sauces, toppings and whims. Its moisture can make for some soft, soggy zucchini, or it could add juiciness and tenderness. And that it's everywhere, growing like weeds in fields and heaped at grocery stores, can be overwhelming or an opportunity. Let's choose to bring out its best, every time. Here are seven ways to make this year's crop of zucchini better than last year's.

1. Keep it raw

Avoid any chance of mushy zucchini by not cooking it at all. Raw zucchini is crisp, juicy and snappy, but still sturdy. Cut the zucchini into cubes, half-moons, long batons, thin ribbons, or smash it into chunks, and then add it to salads or snack on it on its own. Think of it as a firmer cucumber. And, just as it does to cucumbers, a pinch of salt will mute any bitterness and bring out sweetness.

2. Cook into a sauce

On the other end of the spectrum, lean into zucchini's mushy potential and cook it way past the point it can be recognized. As the zucchini melds with the oil and flavorings, like garlic or basil, its sweetness concentrates, and it melts into a jammy sauce that can coat pasta or beans, or be swiped onto toasted bread.

3. Make pancakes

Zucchini's moisture adds tenderness to everything it touches. Grated or cut into small pieces, it can slip into batters for okonomiyaki, pajeon and more -- just as potato can, while contributing a greener, lighter flavor. It can do the same for baked goods, too, including muffins and loaf cakes.

4. Cut lengthwise

Even something as simple as how you cut zucchini can serve as an upgrade. Try slicing it in half, from tip to tip. When the zucchini is cut into such big pieces, you can cook it over high heat and maintain its structure while also getting enough contact with the heat so that the inside becomes soft (but not mushy). Plus, those long planks are like a runway for sauces and flavorings. Slather it with miso, seasoned butters, cheese and more.

5. Mix with ground meat

Whether you're making meatballs, dumplings or burgers, a little zucchini will do some good. As it cooks, its moisture turns to steam and keeps any meat from drying out, promising a juicier result without imparting unwanted flavor. (This is especially helpful for lean meats like ground turkey.)

6. Pair with tomatoes

The saying "what grows together, goes together" could be tomato and zucchini's tagline. They hit their peaks around the same time and naturally complement each other. Whereas fresh summer tomatoes are bold, tangy, sweet and acidic, zucchini is more subdued, happy to support tomato's star. And tomatoes relinquish their juices willingly so zucchini can happily soak them up.

7. Add crunch

Zucchini has so much water that it almost can't help itself. Contrast its natural essence with something crunchy, like nuts or seeds. It will make that softness feel intentional and welcome, even if it isn't.

Recipe: Salt and Pepper Zucchini

In this vegetarian rendition of classic salt and pepper shrimp, zucchini is pan fried with a coating of panko, giving it a golden brown exterior and tender interior. Zucchini's mild nature makes a perfect backdrop for big salt and pepper flavor, the spiciness of jalapeño, and the sweetness of sautéed onion. Though the seasoning is packed with salt and pepper, granulated sugar is what brings balance to the dish. This recipe does ask for a bit of time and effort, as frying is labor intensive by nature. However, it makes an impressive vegetarian main dish or appetizer at a summer cookout and can upgrade your "Meatless Monday." If desired, prepare the zucchini a day ahead by freezing it after breading. Place the pieces in a single layer on a parchment lined sheet tray, freeze until completely solid (about three hours), and then fry them -- without thawing -- when ready. Fried zucchini is best when eaten hot, so prepare any sides you may be serving ahead of time. This dish pairs well with cooked rice (sushi rice would be particularly nice) or a big, leafy salad.

By Kia Damon

Yield:

4 servings

Total time:

1 hour

Ingredients:

2 pounds zucchini

1 tablespoon garlic powder

1/2 tablespoon granulated sugar

Salt

Freshly ground black pepper (fine to medium grind)

2 large eggs, beaten

2 cups panko breadcrumbs

Vegetable oil, for frying

1 small white onion, sliced (about 1 cup)

1 small jalapeño, thinly sliced

Cooked rice, for serving

1. Cut the stem ends off the zucchini, then cut off the round bottoms. Cut the zucchini crosswise into thirds, then stand the pieces up and cut into 1/4-inch-thick planks. Set the slices aside.

2. Mix the garlic powder, sugar and 1 tablespoon each salt and pepper together in a small bowl. Transfer half of the spice mixture to a large bowl for tossing with the zucchini in Step 6. Set both bowls aside.

3. Make a dredging station by filling a shallow bowl with the beaten eggs, a medium bowl with panko and lining two sheet trays with paper towels. Dip a piece of zucchini in the eggs then coat completely in panko; apply a bit of pressure with your hand to help pack on the panko. Place the breaded piece on one sheet tray. Repeat until all the zucchini is breaded. (It's OK if the zucchini slices overlap.)

4. Heat 1/2 inch of oil in a medium frying pan over medium high until the oil is about 325 degrees (the oil is ready when it begins to shimmer and a piece of panko bubbles immediately when dropped into the pan). In batches, fry the zucchini until golden brown, 2 to 3 minutes, flipping halfway through. Transfer the cooked pieces to the second sheet tray to drain. Repeat until all the zucchini has been fried. If necessary, use a small mesh strainer to lift out stray breadcrumbs in between batches so that they don't burn.

5. Pour the spent oil into a heatproof container to discard later, then wipe the pan out with a paper towel. Add 1 tablespoon of oil to the pan, then cook the onion and jalapeño together over medium high heat, stirring occasionally, until the vegetables are slightly softened, about 3 minutes.

6. In two batches, toss the zucchini in the larger seasoning bowl and coat evenly. Transfer each piece to a serving platter, top with the cooked onion and jalapeño and sprinkle a few pinches of the reserved seasoning. Serve immediately with rice.

Recipe: Zucchini and Fennel Salad

It's not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it's made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives.

By Lisa Donovan

Yield:

8 to 10 servings

Total time:

30 minutes

Ingredients:

3 medium zucchini (about 1 pound)

2 medium fennel bulbs (about 1 pound)

1 large or 2 small shallots

Kosher salt (such as Diamond Crystal)

3 small to medium lemons

3 tablespoons red wine vinegar, plus more to taste

1 heaping teaspoon freshly cracked black pepper, plus more to taste

1 loosely packed cup roughly chopped flat-leaf parsley

1 loosely packed cup fresh dill fronds

1/2 loosely packed cup chopped mint leaves

1 cup lightly toasted pine nuts or chopped pistachios

1. Prepare the vegetables: Using a mandoline (or a sharp knife), slice the zucchini lengthwise into very thin ribbons, about 1/16 inch thick. (The thinner the slices, the better they will ribbon, but slices that are too thin will not hold up to the vinegar and salt.) Transfer to a large bowl.

2. Shave the fennel and shallots crosswise to the same thickness and add them to the bowl with the zucchini. Toss to combine, add 2 teaspoons of salt, and toss again.

3. Zest all 3 lemons over the vegetables. Halve 2 of the lemons and juice 3 of the halves through a small strainer over the vegetables. Reserve the remaining lemons for final adjustments.

4. Add the vinegar and black pepper and toss everything together. Taste and adjust the seasonings, adding more lemon juice, vinegar, salt or black pepper as needed. Give this step your time and as many tastes and adjustments as it needs; it will matter in the end. You're looking for the flavors to be plucky, bright and fresh, but not too tart or acidic.

5. Add the herbs and 3/4 of the nuts and toss until incorporated; transfer to a platter. (It's OK if some liquid gets left behind.) Sprinkle with the remaining nuts and a few more cracks of black pepper and serve immediately.

Recipe: Creamy Lemon Zucchini Pasta

To transform an abundance of zucchini into a silky, irresistible mash, slice it thinly, pile it into a pot with a pool of butter and olive oil, and cook it slowly, concentrating its sweet and mild flavor. Tossed with chewy, nutty fregola and brightened with lemon, this spoon-friendly recipe becomes an elegant yet accessible dinner for toddlers and grown-ups alike, or a versatile side dish alongside any number of proteins. This dish makes great leftovers and reheats beautifully.

By Cybelle Tondu

Yield:

6 servings

Total time:

1 hour

Ingredients:

1/4 cup unsalted butter

1/3 cup olive oil, plus more for serving

3 pounds zucchini, thinly sliced (about 6 medium zucchini)

3 garlic cloves

Salt

1 pound fregola (or pearled couscous)

1 lemon

1 cup grated Parmesan

Torn basil (optional), for serving

1. Heat butter and olive oil in a large pot over medium heat. When butter is melted and foaming subsides, add the zucchini and grate the garlic into the pot. Sprinkle with a pinch of salt, then stir to coat in the oil. Cover and cook for about 40 minutes, stirring occasionally, until completely broken down with a saucy consistency. If at any point the zucchini begins to brown or stick to the bottom, reduce heat.

2. While the zucchini cooks, bring a large pot of generously salted water to a boil. Cook fregola until al dente, 8 to 12 minutes, then drain, reserving 1/2 cup of pasta water.

3. Remove the pot of finished zucchini from the heat. Grate the zest of the lemon into the pot and then halve the lemon and squeeze in the juice. Season with salt and pepper. (The zucchini mixture can be made ahead and refrigerated for up to 4 days.)

4. Add the fregola to the zucchini and stir until creamy and evenly combined. If the pasta is too thick or dry, add some of the reserved pasta water to loosen. Stir in the Parmesan and adjust the seasonings if needed. Serve topped with more olive oil and, if desired, torn basil.

Recipe: Turkey-Zucchini Burgers

Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami -- or leave the patty alone. With just a swipe of ketchup or mustard, it'll hold its own. Grated zucchini keeps the burgers moist, mayonnaise helps bind and brown them, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, drape sliced cheese on the patties during the last 2 minutes of cooking and cover the pan.)

By Ali Slagle

Yield:

4 servings

Total time:

30 minutes

Ingredients::

Neutral oil (such as grapeseed), for greasing

1 pound ground turkey

1/2 cup coarsely grated unpeeled zucchini (from 1 small zucchini)

1 tablespoon mayonnaise

Kosher salt (such as Diamond Crystal) and black pepper

Hamburger buns, toasted

Toppings and condiments, as desired

1. Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4 1/2 inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).

2. Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don't press down; that'll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.

3. Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.

This article originally appeared in The New York Times.

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