Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Scant 1/2 tsp. ground cumin
  
  


• 
  
  Scant 1/2 tsp. ground coriander
  
  


• 
  
  2 to 3 Tbs. chopped fresh mint
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

• 
  
  1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  
  


• 
  
  1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  
  


• 
  
  1 lb. dried penne
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Tomato and Grilled Zucchini Stacks

This appetizer is as easy as layering grilled zucchini and ripe tomato, and topping it with ricotta flavored with green peppercorns and fresh herbs.

• 
  
  12 1/4-inch-thick slices zucchini (cut on the diagonal from 1 medium zucchini)
  
  


• 
  
  5-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  1/2 cup whole milk ricotta
  
  


• 
  
  1 tsp. sliced fresh chives
  
  


• 
  
  1 tsp. chopped fresh mint
  
  


• 
  
  1/2 tsp.  freshly ground green peppercorns
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  12 1/2-inch-thick tomato slices (from about 3 medium tomatoes)
  
  

Prepare a medium-high gas or charcoal grill fire. Brush the zucchini all over with 1-1/2 tsp. of the oil. Grill until lightly browned and barely tender, 1 to 2 minutes per side (the zucchini should retain a little bite). Set aside.

In a small bowl, mix together the ricotta, chives, mint, green pepper, and a pinch of salt.

Season the tomato and zucchini slices on both sides with salt and pepper. To assemble, put a tomato slice on each of four plates. Top each with a slice of zucchini. Repeat two more times. Drizzle each stack with 1 tsp. oil, top with a dollop of the ricotta mixture, and serve.

Sautéed Zucchini with Za’atar and Crispy Chickpeas

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

• 
  
  2/3 cup cooked chickpeas
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1/4 cup plus 2 Tbs. olive oil
  
  


• 
  
  1 Tbs. plus 1 tsp. za’atar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
  
  


• 
  
  1/2 small red onion, finely diced (3 to 4 Tbs.)
  
  

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch.


In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.


Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Israeli Couscous Salad with Corn, Green Beans and Goat Cheese

The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for a late-summer cookout or barbecue.

• 
  
  Kosher salt
  
  


• 
  
  1 cup fresh corn kernels
  
  


• 
  
  1 cup cut green beans (cut into 1-inch pieces)
  
  


• 
  
  2-1/4 cups Israeli couscous
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed 
  
  


• 
  
  1/3 cup fresh lemon juice, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  1 cups diced or sliced zucchini (1/2-inch dice or 1/4-inch thick half-rounds)
  
  


• 
  
  1 cup crumbled goat cheese
  
  


• 
  
  4 Tbs. chopped fresh basil
  
  

Bring a large pot of salted water to a boil over high heat. Cook the corn kernels until just tender, about 1 minute; transfer with a slotted spoon to a colander. Add the beans to the boiling water and cook  until crisp-tender, about 3 minutes; transfer to the colander. 

Keep the water at a boil while you toast the couscous in two batches in a dry skillet over medium heat, stirring, until
golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes. Drain the couscous and toss it immediately with 1 Tbs. of the olive
oil. Let the couscous cool completely in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled couscous in a large serving bowl and toss to
break up any clumps. Add the corn, green beans, zucchini, goat cheese,
basil, and the vinaigrette and toss. Taste and season as needed with
more salt and pepper. Serve within an hour or two of making.

Roasted Ratatouille Tart with Goat Cheese and Mint

The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.

For the dough

• 
  
  2 cups unbleached all-purpose flour, more for dusting
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 cup very cold unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1/4 cup ice water
  
  

For the filling

• 
  
  6 oz. medium cherry tomatoes, halved (about a heaping one cup)
  
  


• 
  
  4 oz. red or yellow bell pepper, cut into 3/4-inch dice (about 1 cup)
  
  


• 
  
  4 oz. Italian (or other small) eggplant, skin scored and cut into 3/4-inch dice (about 1-1/2 cups)
  
  


• 
  
  4 oz. zucchini, cut into 1/2-inch dice (about 1 cup)
  
  


• 
  
  4 oz. (about 1/2 medium) red onion, cut into 3/4-inch dice (about 1 cup)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

For the egg wash

• 
  
  1 egg yolk
  
  


• 
  
  2 tbsp. heavy cream
  
  

For the tart

• 
  
  1/4 cup grated Parmigiano-Reggiano
  
  


• 
  
  1 cup cold fresh goat cheese, crumbled while still chilled
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  

Make the dough

In the bowl of a food processor, combine the flour and salt. Pulse briefly to combine. Add the butter. Pulse quickly about twenty times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds.) Stop the motor. Then pulse quickly six or eight times, just until the mixture begins to leave the sides of the bowl and clump together. The mixture wlil still be somewhat loose and crumbly. That's okay; you will bring the dough together in the next step.

Turn the mixture out into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together as a dough. Once you have incorporated all the crumbs, knead once or twice to smooth it out just a bit. While you don't want to overhandle the dough, you also don't want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.

Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they're of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.

Shape each piece into a disk about 1 inch thick (and about 4 inches across). Again, don't be afraid to handle the disk just enough to smooth out the cracks and make a tidy disk. Dust lightly with flour, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Remove one disk of dough from the fridge 45 minutes before
rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room
temperature.

Make the filling

Preheat the oven to 400°F. Position a rack in the center of
the oven. In a 13-by-9-inch heatproof glass baking dish (or
two smaller shallow baking dishes with a total volume of about 3
quarts), combine the cherry tomatoes, bell pepper, eggplant,
zucchini, red onion, olive oil, and 1/2 tsp. salt. Toss gently but
thoroughly and spread in a single layer. Roast until the veggies have
shrunk and caramelized but are still a bit moist, 45 to 55 minutes. Let
cool in the baking dish.

Make the egg wash

In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.

Assemble and bake the tart

Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment. 

Sprinkle your work surface lightly with flour and spread it around with your hand. Put the disk of dough in front of you and lightly tap it with the rolling pin to start softening and spreading it. Gently roll it out, lifting and giving the disk a quarter-turn after each roll, until you have a roughly 12-inch round. Try not to roll your pin over the edges of the dough, as that will tend to make the edges thinner than the center. (If your edges get very ragged or torn, it’s okay to patch them back together or trim them.) If the dough is sticking, lift it up and toss a bit of flour underneath it and/or over it. Roll up or drape the dough over your rolling pin, and unroll or undrape it onto the prepared baking sheet.

Sprinkle 1 Tbs. of the Parmigiano over the dough, leaving a 2-inch border around the edge. Top the Parmigiano with half of the goat cheese, half of the mint, and half of the roasted filling, again leaving a 2-inch border. Sprinkle with 1 Tbs. of the Parmigiano, and repeat with the remaining goat cheese, mint, and filling. Top with 1 Tbs. of the Parmigiano.

Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart. (You will be folding in that 2-inch border.) You don’t have to go crazy making a lot of pleats; folding in a piece of dough about every 2 to 3 inches around the tart will get you the results you want. (You’ll have a total of eight to ten pleats.)

Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.

Bake until nicely golden all over and crisp and brown on the bottom (check with spatula), 38 to 40 minutes. Let cool for a few minutes and use the parchment to slide the tart onto a cutting board. Let cool for another 5 to 10 minutes before slicing and serving.

Risotto-Style Summer Heirloom Farro

Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.

• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 large yellow onion, diced
  
  


• 
  
  8 fresh zucchini blossoms, optional
  
  


• 
  
  1 cup uncooked farro
  
  


• 
  
  4 cups chicken stock, preferably homemade
  
  


• 
  
  1 large zucchini, diced
  
  


• 
  
  1-1/2 cups fresh sweet corn kernels
  
  


• 
  
  1 pint cherry tomatoes, halved
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lemon, sliced
  
  

Heat 2 Tbs. of the oil in a large, deep skillet over medium-high heat. Add the onion. Cook for 4 to 5 minutes, or until softened but not browned. Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute. Remove the blossoms to a plate and keep warm. Add the farro. Cook for 2 to 3 minutes just to coat with the oil and mix with the onions.


Pour the stock into the skillet. Stir the farro and onions. Bring to a boil over medium-high heat. Reduce the heat to medium. Simmer, stirring frequently, for 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.


Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels. Cook for 10 to 12 minutes, or until the vegetables brown.


Add the tomatoes. Cook for about 1 minute to warm through. Add the farro and toss to mix.


Add the butter and stir until melted. Season to taste with salt and pepper.


Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.

• 
  
  8 oz. zucchini, preferably small (about 2)
  
  


• 
  
  8 oz. yellow zucchini or summer squash, preferably small (about 2)
  
  


• 
  
  2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. minced mild green olives, such as Cerignola
  
  


• 
  
  1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. finely chopped fresh mint leaves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.


In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.

Zucchini Fritters (Kolokithakia keftedes)

If you’re making both the fritters and the lamb meatballs, you can strain and reuse the fritter oil to fry the meatballs. Use a metal sieve, as the oil will be hot.

• 
  
  1 lb. zucchini (about 3 medium)
  
  


• 
  
  1 cup finely chopped yellow onion
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  1/4 cup finely chopped fennel stalks and leaves (save the bulb for another recipe)
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. chopped fresh oregano
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher or sea salt and freshly ground black pepper
  
  


• 
  
  1 to 1-1/2 cups olive oil for frying
  
  


• 
  
  1/4 cup grated Greek kefalotyri cheese or Parmigiano-Reggiano
  
  


• 
  
  1/4 cup crumbled feta cheese
  
  

Trim the zucchini and coarsely grate them on a box grater. Put the grated zucchini in a colander and squeeze out as much liquid as possible with your hands.

In a medium bowl, combine the zucchini, onion, flour, fennel, dill, baking powder, oregano, nutmeg, 1/2 tsp. salt, and 1/8 tsp. pepper and mix well. The mixture should be just moist enough to form into patties. For each fritter, press 2 generous Tbs. of the mixture into a patty about 3 inches in diameter and 1/4 inch thick. Arrange them in a single layer on a cookie sheet.

Pour the oil into a 12-inch skillet to a depth of 1/4 inch. Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when the edge of one patty is dipped into it. Using 2 slotted metal spatulas (one to lift a patty and the other to push it off the spatula), add as many patties as will fit in the pan without crowding and fry, flipping once, until golden brown and crisp on both sides, 1 to 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and repeat with another batch, adding more oil as needed.

Arrange the fritters on a platter and sprinkle with both cheeses. Serve warm.

Roasted Ratatouille Tart with Goat Cheese and Mint

The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.

For the dough

• 
  
  2 cups unbleached all-purpose flour, more for dusting
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 cup very cold unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1/4 cup ice water
  
  

For the filling

• 
  
  6 oz. medium cherry tomatoes, halved (about a heaping one cup)
  
  


• 
  
  4 oz. red or yellow bell pepper, cut into 3/4-inch dice (about 1 cup)
  
  


• 
  
  4 oz. Italian (or other small) eggplant, skin scored and cut into 3/4-inch dice (about 1-1/2 cups)
  
  


• 
  
  4 oz. zucchini, cut into 1/2-inch dice (about 1 cup)
  
  


• 
  
  4 oz. (about 1/2 medium) red onion, cut into 3/4-inch dice (about 1 cup)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

For the egg wash

• 
  
  1 egg yolk
  
  


• 
  
  2 tbsp. heavy cream
  
  

For the tart

• 
  
  1/4 cup grated Parmigiano-Reggiano
  
  


• 
  
  1 cup cold fresh goat cheese, crumbled while still chilled
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  

Make the dough

In the bowl of a food processor, combine the flour and salt. Pulse briefly to combine. Add the butter. Pulse quickly about twenty times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds.) Stop the motor. Then pulse quickly six or eight times, just until the mixture begins to leave the sides of the bowl and clump together. The mixture wlil still be somewhat loose and crumbly. That's okay; you will bring the dough together in the next step.

Turn the mixture out into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together as a dough. Once you have incorporated all the crumbs, knead once or twice to smooth it out just a bit. While you don't want to overhandle the dough, you also don't want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.

Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they're of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.

Shape each piece into a disk about 1 inch thick (and about 4 inches across). Again, don't be afraid to handle the disk just enough to smooth out the cracks and make a tidy disk. Dust lightly with flour, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Remove one disk of dough from the fridge 45 minutes before
rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room
temperature.

Make the filling

Preheat the oven to 400°F. Position a rack in the center of
the oven. In a 13-by-9-inch heatproof glass baking dish (or
two smaller shallow baking dishes with a total volume of about 3
quarts), combine the cherry tomatoes, bell pepper, eggplant,
zucchini, red onion, olive oil, and 1/2 tsp. salt. Toss gently but
thoroughly and spread in a single layer. Roast until the veggies have
shrunk and caramelized but are still a bit moist, 45 to 55 minutes. Let
cool in the baking dish.

Make the egg wash

In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.

Assemble and bake the tart

Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment. 

Sprinkle your work surface lightly with flour and spread it around with your hand. Put the disk of dough in front of you and lightly tap it with the rolling pin to start softening and spreading it. Gently roll it out, lifting and giving the disk a quarter-turn after each roll, until you have a roughly 12-inch round. Try not to roll your pin over the edges of the dough, as that will tend to make the edges thinner than the center. (If your edges get very ragged or torn, it’s okay to patch them back together or trim them.) If the dough is sticking, lift it up and toss a bit of flour underneath it and/or over it. Roll up or drape the dough over your rolling pin, and unroll or undrape it onto the prepared baking sheet.

Sprinkle 1 Tbs. of the Parmigiano over the dough, leaving a 2-inch border around the edge. Top the Parmigiano with half of the goat cheese, half of the mint, and half of the roasted filling, again leaving a 2-inch border. Sprinkle with 1 Tbs. of the Parmigiano, and repeat with the remaining goat cheese, mint, and filling. Top with 1 Tbs. of the Parmigiano.

Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart. (You will be folding in that 2-inch border.) You don’t have to go crazy making a lot of pleats; folding in a piece of dough about every 2 to 3 inches around the tart will get you the results you want. (You’ll have a total of eight to ten pleats.)

Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.

Bake until nicely golden all over and crisp and brown on the bottom (check with spatula), 38 to 40 minutes. Let cool for a few minutes and use the parchment to slide the tart onto a cutting board. Let cool for another 5 to 10 minutes before slicing and serving.

Zucchini Tart with Lemon Thyme and Goat Cheese

When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.

• 
  
  1-1/4 cups all-purpose flour
  
  


• 
  
  5 oz. cold unsalted butter
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 tsp. white vinegar
  
  


• 
  
  1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  8 oz. plain goat cheese, softened
  
  


• 
  
  1 tsp. chopped fresh lemon thyme
  
  

Tip:

If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.

In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.

In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.

Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 
  
  1/3 cup coarse fresh breadcrumbs
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
  
  


• 
  
  1 Tbs. minced shallot
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini
  
  


• 
  
  2 slices bacon
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Zucchini-Pistachio Bread

This tasty quick bread is the perfect destination for late-summer zucchini. Pistachios are the perfect flavor pairing here, and a dusting of confectioners’ sugar adds a bit of sweetness to every bite.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  2/3 cup chopped toasted pistachios
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated zucchini, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended. Stir in the pistachios.

In a medium bowl, combine the milk, eggs, and vanilla. Add the zucchini and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar.  Store, covered, at room temperature for up to 2 days.