This golden risotto is the perfect backdrop for the delicate flavour of zucchini blossoms. To preserve their fresh, subtle taste, add them at the end and cook until just wilted.
The batter for these blossoms is used in Italy for frying vegetables, including thin slices of zucchini. For the best flavour, sprinkle the blossoms with salt and eat immediately.
Goat cheese makes a playful pattern over grilled zucchini.
This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
This slow-roasted dish is ideal for using up garden zucchini before they get too large. Stuff them loosely so the rice can expand as it cooks. Look for a robust sausage with lots of flavour.
Peeling the zucchini makes this soup a pretty pale green, but you could leave the skin on for more nutrients if you don't mind the dark green specks.
These bites are the perfect mixture of flavours old and new: an aged Gorgonzola filling surrounded with slices of fresh grilled zucchini and brightened up with lemon zest.
Serve this impressive pasta, made with pantry staples and a few garden-fresh zucchini, as a light main course, or offer up smaller portions for an easy appetizer.
Use a mandolin to slice zucchini lengthwise for a delicate cascade of vegetables to accompany these pesto-marinated beef skewers. Serve with crispy flatbread.
This all-in-one entrée uses fresh herbs and vegetables that are available all year round. To make it a side dish, simply divide the filling among six to eight small zucchini.
