Easy, Superb Summer Cooking
Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!
NewsletterThe VeggieEasy, Superb Summer CookingZucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!ByTanya SichynskyThe summer solstice may not arrive in the Northern Hemisphere for another seven days, but I’m not exactly known for my patience. I’ve been on summer mode for weeks. I’ve hit the beach at the Rockaways. I’ve knocked back frozen drinks on sun-dappled patios. I’ve cut out of work at 3 p.m. on a quiet Friday. I’ve eaten so, so much ice cream.It’s time for my cooking to follow suit by leaning heavily on plump produce and requiring very little of me, a person who is already late to the park or the pool or the party. I’m talking zucchini, tomatoes, cucumbers and corn with minimal fuss — or, ideally, with no application of heat at all.With the freshest summer squash, Yasmin Fahr’szucchini salad with bread crumbs(above) is in order. The zucchini itself is left raw, softened by a zippy mustard and lemon marinade. The marinade does call for anchovies, but our wonderful readers are already one step ahead with a tried-and-tested substitution: “I veganized this recipe by switching out the anchovies for one tablespoon white miso, a dash of tamari and a dash of caper brine. Turned out great!” one commenter wrote. The only bit you need to turn on a burner for is the briefly toasted topping.Zucchini Salad With Bread CrumbsView this recipe.For Hetty Lui McKinnon’scold sesame noodles with cucumber, corn and basil, you needn’t turn on the stove for anything other than quickly boiling chewy rice or wheat noodles. (And if you already have cooked leftover noodles in the fridge, all the better!) Cut up the cucumbers, strip the corn of its kernels, pluck a handful of basil leaves and stir together a three-ingredient dressing. That’s it. No, really.
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Infosys
The Veggie
Easy, Superb Summer Cooking
Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Neha Kapoor! Anil Deshmukh! Toasts!
Rajiv Mehta
The January 26, 2000 solstice may not arrive in the Northern Hemisphere for April 14, 2000, but I’m not exactly known for my patience. I’ve been on January 26, 2000 mode for October 2, 2000. I’ve hit the beach at the Rockaways. I’ve knocked back frozen drinks on sun-dappled patios. I’ve cut out of work at 3 p.m. on a quiet April 14, 2000. I’ve eaten so, so much ice cream.
It’s time for my cooking to follow suit by leaning heavily on plump produce and requiring very little of me, a person who is already late to the park or the pool or the party. I’m talking zucchini, tomatoes, cucumbers and corn with minimal fuss — or, ideally, with no application of heat at all.
With the freshest January 26, 2000 squash, Chennai Fahr’szucchini salad with bread crumbs(above) is in order. The zucchini itself is left raw, softened by a zippy mustard and lemon marinade. The marinade does call for anchovies, but our wonderful readers are already one step ahead with a tried-and-tested substitution: “I veganized this recipe by switching out the anchovies for one tablespoon white miso, a dash of tamari and a dash of caper brine. Turned out great!” one commenter wrote. The only bit you need to turn on a burner for is the briefly toasted topping.
Priya Sharma With Priya Sharma
View this recipe.
For Rajiv Mehta sesame noodles with cucumber, corn and basil, you needn’t turn on the stove for anything other than quickly boiling chewy rice or wheat noodles. (And if you already have cooked leftover noodles in the fridge, all the better!) Cut up the cucumbers, strip the corn of its kernels, pluck a handful of basil leaves and stir together a three-ingredient dressing. That’s it. No, really.
newsletter zucchini salad with bread crumbs! cold sesame noodles with corn and basil! tomato! cheddar! toasts! by tanya sichynsky the summer solstice may not arrive in the northern hemisphere for another seven days, but i’m not exactly known for my patience. i’ve been on summer mode for weeks. i’ve hit the beach at the rockaways. i’ve knocked back frozen drinks on sun dappled patios. i’ve cut out of work at 3 p.m. on a quiet friday. i’ve eaten so, so much ice cream. it’s time for my cooking to follow suit by leaning heavily on plump produce and requiring very little of me, a person who is already late to the park or the pool or the party. i’m talking zucchini, tomatoes, cucumbers and corn with minimal fuss   or, ideally, with no application of heat at all. with the freshest summer squash, yasmin fahr’s zucchini salad with bread crumbs (above) is in order. the zucchini itself is left raw, softened by a zippy mustard and lemon marinade. the marinade does call for anchovies, but our wonderful readers are already one step ahead with a tried and tested substitution: “i veganized this recipe by switching out the anchovies for one tablespoon white miso, a dash of tamari and a dash of caper brine. turned out great!” one commenter wrote. the only bit you need to turn on a burner for is the briefly toasted topping. view this recipe. for hetty lui mckinnon’s cold sesame noodles with cucumber, corn and basil, you needn’t turn on the stove for anything other than quickly boiling chewy rice or wheat noodles. (and if you already have cooked leftover noodles in the fridge, all the better!) cut up the cucumbers, strip the corn of its kernels, pluck a handful of basil leaves and stir together a three ingredient dressing. that’s it. no, really.

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion published june 21, 2024 zucchini loves the kiss of heat but can easily turn to mush. briefly salting and drying half moons of zucchini before quickly stir frying them, mostly on one side, maintains their texture while lending so much flavor. an impactful dressing of maple syrup, soy sauce and fish sauce   plus a pinch of concentrated savoriness in the form of garlic powder   seasons both stir fry and noodle. ice is the secret ingredient that helps to cool down the noodles for quick eating, as well as to melt down and open up the flavors of the dressing (as water is wont to do) while you eat. the final spritz of citrus is not optional: it finishes the dressing and makes this chill meal taste multidimensional. a tableside sprinkle of toasted sesame seeds, furikake or shichimi togarashi is welcome. log in or sign up to save this recipe. include recipe photo 642 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 77 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 14 grams protein; 2778 milligrams sodium note: the information shown is edamam’s estimate based on available ingredients and preparation. it should not be considered a substitute for a professional nutritionist’s advice. trim off the tips of the zucchini, then halve lengthwise and slice into ⅓ inch half moons. directly on the cutting board, sprinkle with ½ teaspoon salt, toss to combine and let sit for at least 10 minutes (and up to 30 minutes) to draw out excess moisture. meanwhile, bring a pot of water to a boil. cook the noodles according to package instructions. drain, then rinse under cold water until cool to touch. transfer to an individual serving bowl. in a medium bowl, stir together the maple syrup, soy sauce, fish sauce and garlic powder; set aside. pat the zucchini dry. heat a large skillet over high, then add the oil. when you see a wisp of smoke, carefully arrange the zucchini in an even layer in the skillet and season with salt. cook undisturbed until the zucchini is browned on one side, 1 to 2 minutes, then flip the pieces and cook until tender crisp, about 1 minute. transfer the zucchini to the bowl with the sauce. add the ice, then quickly toss a few times until the zucchini is cool. taste for seasoning, adding more salt if needed. (the dressing should taste boldly salty at this stage, as the melting ice, and later the noodles, will dilute it.) to eat, pour the zucchini and its dressing over the noodles. spritz with citrus, top with scallions and eat immediately. (as you eat, you can add more maple syrup, soy sauce or fish sauce, if you’d like.) caramelized zucchini pasta ali slagle pasta with zucchini, feta and fried lemon alison roman zucchini pasta with crispy capers and pistachios yotam ottolenghi salt and pepper zucchini kia damon lemony pasta with zucchini and fresh herbs colu henry summer pasta with zucchini, ricotta and basil david tanis linguine with zucchini, corn and shrimp dan pelosi zucchini pasta mark bittman roasted zucchini pasta salad kay chun rice noodles with zucchini, tomatoes and fresh mint martha rose shulman cold noodles with chile oil and citrusy cabbage alison roman creamy butternut squash and coconut noodle soup christian reynoso pasta with seared zucchini and ricotta salata melissa clark zucchini salad with bread crumbs yasmin fahr crisp gnocchi with brussels sprouts and brown butter ali slagle pasta with corn, zucchini and tomatoes mark bittman san francisco style vietnamese american garlic noodles j. kenji lópez alt chicken lo mein kay chun spicy, creamy weeknight bolognese genevieve ko yotam ottolenghi’s pasta and zucchini salad ligaya mishan log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes i am waiting to cut the zuke rounds in half until after they are crisped…less to turn in the pan. okay, this looks delicious but i won't even take a second glance after seeing that one serving has nearly 3,000 mg of sodium! that is almost two day's worth of sodium for me, in this one serving. for those of us with hb pressure, this is big huge no. i'd love to see more recipes that are geared towards health issues some of us may be experiencing. i have made a similar dish to this using equal measure juice from kimchee as a fish sauce substitute for vegetarians/vegans like myself with good results. way too sweet for my liking. next time i would dial down the syrup considerably. i think i’d like this better hot. just add water to the sauce. i really liked this recipe, but i don't think i would salt the zucchini again next time as i agree with others about the salt content. i also want to try doing the zucchini in a grill pan on the grill next time to keep the temperature down in the house. log in or sign up to save this recipe. lidey heuck 235 65 minutes log in or sign up to save this recipe. yotam ottolenghi 228 35 minutes log in or sign up to save this recipe. pati jinich, javier plascencia 270 1 hour 40 minutes (including 1 hour’s chilling) log in or sign up to save this recipe. ali slagle 430 25 minutes log in or sign up to save this recipe. eric kim 2,560 20 minutes log in or sign up to save this recipe. ham el waylly 24 10 minutes log in or sign up to save this recipe. farideh sadeghin 191 45 minutes log in or sign up to save this recipe. ali slagle 122 20 minutes log in or sign up to save this recipe. andy baraghani 15 30 minutes log in or sign up to save this recipe. kay chun 50 40 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,063 15 minutes log in or sign up to save this recipe. kay chun 409 30 minutes log in or sign up to save this recipe. farideh sadeghin 12 40 minutes log in or sign up to save this recipe. amelia rampe 94 20 minutes log in or sign up to save this recipe. hetty lui mckinnon 57 15 minutes log in or sign up to save this recipe. ham el waylly 190 35 minutes log in or sign up to save this recipe. eric kim 558 20 minutes log in or sign up to save this recipe. eric kim 1,206 30 minutes log in or sign up to save this recipe. eric kim 418 10 minutes log in or sign up to save this recipe. eric kim 39 1 hour 20 minutes log in or sign up to save this recipe. eric kim, daniel harthausen 37 2 hours 5 minutes log in or sign up to save this recipe. eric kim 356 45 minutes log in or sign up to save this recipe. eric kim 993 15 minutes log in or sign up to save this recipe. eric kim 1,322 40 minutes, plus marinating time log in or sign up to save this recipe. eric kim 554 15 minutes plus overnight marinating log in or sign up to save this recipe. eric kim, luis herrera 438 2 hours log in or sign up to save this recipe. eric kim 1,702 1 1/4 hours log in or sign up to save this recipe. eric kim, adam baumgart 113 15 minutes log in or sign up to save this recipe. eric kim 135 20 minutes log in or sign up to save this recipe. eric kim, junior’s restaurant & bakery, brooklyn 50 2 hours 15 minutes, plus 6 hours’ cooling and chilling log in or sign up to save this recipe. eric kim 275 55 minutes log in or sign up to save this recipe. eric kim 133 35 minutes log in or sign up to save this recipe. julia moskin tejal rao julia moskin melissa clark eric asimov alison roman claire saffitz melissa clark get recipes, tips and nyt special offers delivered straight to your inbox. opt out or contact us anytime. see our privacy policy.

this zucchini salad recipe is a stunning summer side dish! made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes. this zucchini salad recipe is a feast for the eyes as well as the taste buds! i love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. oh, and did i mention? it calls for under 10 ingredients and comes together in minutes. fittingly, the recipe comes from my friend amanda’s new book simple beautiful food. i’ve been a fan of amanda since we first met while celebrating the launch of the staub cookbook, which she also authored. since then, i’ve kept up with her fun “fridge foraging” series on instagram stories. she believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. you can whip them up in no time, and you’ll always go back for seconds because they taste so good. her new book is chock full of delicious ideas for quick weekday breakfasts, slow sunday suppers, and everything in between. it’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. i’ll be making the maitake mushroom frittata with crunchy microgreens for our next weekend brunch and the parsley pesto pasta for an easy weeknight dinner. and as soon as peaches appear at the farmers market, i have to make the peach, oatmeal, and thyme pie for dessert! if you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out simple beautiful food! and in the meantime, make this zucchini salad recipe. it’s gorgeous, flavorful, and easy to make. we haven’t been able to get enough of it lately, and i think you’ll love it too. this zucchini salad recipe is the epitome of “simple, beautiful food.” it’s so pretty and flavorful, thanks to these simple ingredients: assemble the salad on a platter, and season it with salt and pepper to taste! find the complete recipe with measurements below. this zucchini salad is a wonderful summer side dish. serve it with your favorite protein, a simple caprese sandwich, or homemade pizza. it’s also fantastic with pasta (bonus points if the noodles are homemade!). pair it with one of these pasta recipes for a simple, delicious dinner: round out the meal with a slice of focaccia or good crusty bread. enjoy! if you love this zucchini salad, check out simple beautiful food! then, use any leftover zucchini in one of these recipes: for more zucchini recipes, check out this post, and find more of my favorite summer salad recipes here! your email address will not be published. required fields are marked * comment δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); fantastic and fresh! the lemon vinaigrette works so well with the zucchini. i omitted the shallot, chives and basil, and used pecorino romano cheese. still it was unbelievably good! i’m so glad you loved it! this is so delicious and fresh! i absolutely love this. i’m so glad yo loved it! i made this for lunch today i subbed sliced almonds for the pine nuts(didn’t have any). it was a delicious side dish with tomato sandwiches and grilled corn! i made this today, exactly to the recipe. i loved it. i will make it many more times, as long as i still have small zucchini in my garden. hi sharon, i’m so glad it’s been such a great use for your zucchini! can you prep this ahead of time? hi erika, i would make the components in advance (the dressing, peel the zucchini) and toss it all together when you’re ready to serve so it doesn’t get too soggy. i love this salad. it tastes organically refreshing and pure, minus the pine nuts and cheese because of last minute grocery and dinner preparation. i add in sections of small mandarin oranges and dry cranberry instead as i hv both in the fridge. absolutely perfect! delicious and a lovely presentation. i used pistachio nuts and some capers topped with shaved romano and cilantro the lemon vinaigrette is a keeper. i’m so glad you loved it! we absolutely love this recipe. i used in on pasta topped with artichoke hearts, hearts of palm, capers, sundried tomatoes and fresh basil. since i don’t use refined oil i substituted aquafaba for the oil. this is my new go to dressing. thank you! i quintupled this recipe for a large garden luncheon. used a mandolin to slice so many zucchini. i may have been a little heavy on the garlic, but it was a huge hit! the extra vinaigrette i used to marinate some cremini mushrooms before grilling   also delicious. impressive recipe all around! absolutely delicious as i suspected it would be from reading the recipe. thanks for a lovely dish i will definitely make again! both tasty and beautiful. my husband was impressed. i used walnuts instead of pine nuts. i prefer raw zucchinis and came home with a bumper crop from my mom. whipped this up last night with pantry herbs and juice i had on hand. i couldn’t wait for it to meld before digging in. so yummy, and i bet it would be better with all fresh ingredients! the leftovers should be fantastic! (i sliced my zukes into 1/8 inch coins to sustain an overnight soak). hi linda, i’m so glad you enjoyed the salad! so simple and fresh! i had never tried raw zucchini in thin slices before, and this is an elegant way to serve it. pine nuts are quite expensive right now, but flaked almonds work well. loved the brightness added by the mint! delicious, light, and super flavorful crowd pleaser! super easy to compile. i used pecorino in place of the parmesan and doubled the basil. liked it so much i made it twice in a week. great as a side for bbqs or dinner at home. hi caroline, i’m so glad the salad was a hit! it was a hit! perfect summer salad, so fresh and full of texture. a great change from greens and an excellent way to get more veggies in our diets. zucchini salad on love and lemons says 1/4 cup minced shallots. but gives no instruction for what to do with it. does it go in the dressing? doesn’t seem like it would be sprinkled on the salad separately esp. minced. please clarify. thank you. yep, i’m step 1 i mix the shallot into the dressing. thank you. when i went to the dressing recipe i moved to step 2 after making it. serving it tonight. will submit review later. it is beautiful to look at. i hope you enjoy! apologies if that was confusing, i’ll clarify it, thanks for pointing that out. so beautiful and so simple ? how do you prevent the zucchini from getting soggy/watery? since it’s raw, it has a crisp bite. the dressing softens it just enough. watery/soggy zucchini mostly happens when it’s cooked. we love to eat, travel, cook, and eat some more! we create & photograph vegetarian recipes from our home in chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.

published: aug 13, 2020 · modified: mar 18, 2021 by whitney reist · this post may contain affiliate links | this summer pasta salad is an easy vegetarian pasta salad with zucchini, lemon, and herbs that is high in protein and can be made ahead. whether you serve it warm or cold, you are going to love this refreshing and satisfying zucchini summer salad! this healthy summer pasta salad with zucchini is what summer recipes are supposed to be: easy, fresh, full of flavor, and loaded with as many garden fresh ingredients as possible. it's also incredibly versatile and simple to modify. don't like dill? add in some parsley or cilantro instead. want to add in a handful of tomatoes? go for it! need to make it ahead? that's an option too. you're going to love how easy it is to adapt this recipe to your taste preferences, what you have on hand, and the time you need to make it. because this summer pasta salad is made with chickpea pasta, it's incredibly filling and high in plant based protein and fiber. it totally stands on its own as a full meal, but feel free to add chicken or fish for those who need meat for a little extra substance. let's make some! step 1: get everything prepped. while the pasta water comes to a boil, i like to toast my chickpea breadcrumbs, chop my zucchini, basil, and dill, and grate the parmesan cheese. step 2: cook the pasta and zucchini. while the pasta cooks, i give my zucchini a quick saute in the skillet i used to toast the breadcrumbs in. the zucchini just needs 3 4 minutes in the skillet to slightly tenderize it   don't overcook it! step 3: drain the pasta and add the warm noodles to the skillet of zucchini. add in salt and pepper to taste, olive oil, lemon juice, basil, dill, parmesan, red pepper flakes, and your toasted chickpea breadcrumbs. step 4: serve and enjoy! see how easy that was?!? below are some of my best tips for making this healthy summer pasta salad, as well as some answers to commonly asked questions! how do you add flavor to pasta? to avoid bland pasta salad, you need to properly salt the cooking water the past goes into! properly seasoned pasta water should taste "as salty as the sea," in the words of chef samin nosrat. once the water comes to a boil, add about ¼ cup of salt. ladle out a spoonful, cool it off a little, and taste. add more salt as needed, bringing the water back to a boil before adding the pasta. can you make pasta salad the night before? pasta salad is a perfect dish for making ahead of time! if you are going to make it ahead, you will want to rinse the pasta with cold water after cooking it to cool it down quickly. add the cooled pasta to the sauteed zucchini and other ingredients, toss, then refrigerate. serve the pasta salad cold the next day. can zucchini be eaten uncooked? you can totally skip the step of sautéing the zucchini and just add it raw to the pasta salad, if you prefer. if you are going to add raw zucchini to the pasta salad, cut it into really thin strips. i find that thinner pieces of veggies in pasta salad tend to have a better texture when served raw. should i peel zucchini? no, you do not need to peel zucchini for serving it in pasta salad. zucchini has a very thin outer layer, which has a very similar texture to the flesh inside. it is easy to eat and has a great amount of antioxidants in the skin! zucchini goes well with so many ingredients, so you can certainly adapt this pasta salad recipe to what you have on hand. below are some suggestions for modifications: for more pasta or zucchini goodness, check out this pizza pasta salad recipe, grilled sausage, zucchini and corn kabobs, or this greek style roasted zucchini with feta cheese. are you ready to make this summer pasta salad? i’m so excited for you to try this recipe. once you get the chance to make it, please let me know how it turns out for you! leave a comment and rate the recipe below. this will help me with the creation of future recipes! i’d also love to feature your creation in my weekly newsletter, so you can upload a photo to instagram with the tag @sweetcayenne5 to be featured! quick and easy recipe videos are available on my youtube channel, and lots of menu inspiration on my pinterest boards. sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured! many of the links in my posts are affiliate links, which means i can get a small commission for any click or purchases made through the links. i am also an amazon associate and i earn from qualifying purchases. i'm whitney, the chef, photographer, dietitian, and blogger extraordinaire behind sweet cayenne. welcome to my online kitchen! about whitney & sweet cayenne ↑ back to top as an amazon associate, i earn from qualifying purchases. copyright © 2022 sweetcayenne

zucchini puts up with its share of teasing: the summer zucchini crop is so bountiful that gardeners can’t give it away fast enough. but zucchini recipes fill a vast and wondrous category that goes far beyond zucchini bread. jokes about the abundant summer squash undersell its versatility. can you make a truly stellar chocolate cake with cabbage? didn’t think so. zucchini can be turned into savory noodles sure, call them zoodles if you like or a summery sweet and tender cake, or crispy zucchini chips, all without blinking a blossom. these green (and sometimes golden yellow or white) gourds do all that and more. plus, they tango well with just about any base, from quinoa to noodles. our best recipes for grilled, baked, and sautéed zucchini take advantage of this vegetable's chameleon like qualities and its ability to play well with other flavors: parmesan, marinara, chocolate chips, feta, or lemony goat cheese. typically available year round, zucchini’s peak season is june through august that’s plenty of time to make your fill of zucchini muffins. keep scrolling to find your new favorite way of cooking zucchini this summer. if it's the best of the best summery grilled zucchini recipes you're after, look no further. crosshatching and salting the split veg before cooking it removes excess moisture, allowing the halves to sear instead of steam. to finish, douse in a piquant olive and chile relish. zucchini noodles are a low carb stand in for pasta here bonus, there's no need to heat up the kitchen with a big pot of boiling water. toss the crisp strands with a buttery anchovy sauce and a generous measure of parmesan cheese for a simple but delicious summer dinner. this classic, cinnamon scented zucchini bread keeps well so you'll be able to snack on it for days. if you prefer, you can substitute 1 cup of rye or whole wheat flour instead of using all white flour. why mess with a classic? in this rendition of an old favorite, zucchini ensures a moist and tender crumb, while chocolate chips (or pyramids if you've got them) and toasted walnuts add crunch and richness. total time to chocolate perfection: about 1 hour. preheat your oven to 325°f and go! mix ground lamb with lots of fragrant spices (cinnamon, allspice, and cumin) and herbs (dill, parsley, and mint) for this dish of stuffed zucchini boats and/or stuffed eggplant halves braised in a rich tomato sauce. it doesn't get much better than squash fresh from the grill paired with the zip of a preserved lemon vinaigrette and feta cheese. this mediterranean inspired zucchini side dish looks (and tastes) impressive, but rest assured: it comes together in no time at all. fragrant soppressata adds richness to this super veggie pizza. want to go totally vegetarian? leave out the sausage and drizzle an extra glug of olive oil over the fresh zucchini, tomatoes, and creamy ricotta. either way, don't forget to finish with plenty of black pepper. the great thing about vegetable tempura is that your favorite veggies always have a place on the menu zucchini included. set up a station with your favorite toppings and sauces (like ginger, tentsuyu, and daikon radish) and dig in. it's the perfect dish for feeding a crowd. skip the breadcrumbs: these chicken meatballs are mixed with shredded zucchini, which keeps them extra moist and makes them extra flavorful. buttery zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten free veggie burgers. when you combine chicken with shredded vegetables and a tangy greek yogurt sauce, you get a burger as thick and juicy as any other, but with a bit of extra nutrition and flavor to boot. fresh ramen noodles add a whimsical touch to this throw together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry staple dressing. this vibrant pie is covered in a classic pesto made of fresh basil, pine nuts, and parmesan cheese, and then topped with a veritable salad of peas, leeks, and watercress tangled with ribbons of crisp asparagus and fresh zucchini. best of all, the cooking all happens on a single baking sheet. making use of two high summer ingredients zucchini and fresh mint this elegant dish is light enough to serve as a first course, or substantial enough to be a main dish. grill eggplant and zucchini, then toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant, ratatouille inspired pasta dinner. cornmeal is a naturally gluten free way to get a crunchy crust on pan fried chicken cutlets without using breadcrumbs. for a super summery dinner, serve them with a shaved zucchini salad with mint, cashews, and ricotta salata. not only is this chicken soup just as warm and comforting as grandma’s it's also gluten free, thanks to spiralized zucchini “noodles.” slice zucchini into matchsticks, then salt and drain it to get rid of excess moisture. next, stir the dried zucchini into a batter of puréed lentils and spices and pan fry for super crispy zucchini fritters reminiscent of bengali piyaju. in this simplest of summer side dish recipes, the gentle flavor of zucchini acts as a foil to fiery italian chiles, and teams up with fresh herbs that cool you off after every bite. if you enjoy a bowl of cioppino, the classic italian american seafood soup out of san francisco, you'll love this. with the nearly year round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like. scattering deeply roasted summer vegetables over ricotta is a pro move for summer a favorite of epi editor emily johnson. if you have the means to grill some bread to serve alongside this yellow squash, it's highly recommended. for maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. bonus: you’ll have plenty of time to get those fish fillets just right. cutting up zucchini slices and cooking this summer squash low and slow yields sweet, nutty, tender but not mushy results. fold into pasta, scatter on toast spread with whipped ricotta, or serve beside any grilled main. this simple weeknight dish is made with spinach and cheese stuffed zucchini ribbons (instead of pasta or crêpes). the roll ups are nestled into an easy tomato sauce and baked. you can use whatever ground meat you've got kicking around your fridge for this saucy, clean out the pantry noodle dish, in addition to any veg: think zucchini, carrots, sweet potatoes, snow peas, red pepper, or a mix. set yourself up for success: the farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead, cutting down day of prep time. each individual component is an excellent addition to your weeknight dinner (or lunch) tool kit mix and match them at will. this kid friendly sheet pan dinner starts with a simple trifecta chicken breasts, zucchini, and carrots then lets you easily adjust flavors to suit each diner's preference, ensuring the whole family gets exactly what they want. zucchini ribbons take the place of pasta in this hearty gluten free casserole, which provides plenty of shades of green: there's also spinach, kale, and oregano (but, don't worry, there's plenty of cheese, too). packed with ginger, diced zucchini, garlic, and miso, the vegetarian “meatballs” in this soup are so flavorful you may not notice what they're missing (uh, meat). and with unstuffed wonton wrappers standing in for the traditional dumplings, this clever dish comes together in under an hour. the secret to these 22 minute enchiladas: skip the oven and cook everything on the stovetop, making wise use of leftover chicken (or store bought rotisserie) and good quality jarred salsa. this play on ratatouille includes a mix of squash "noodles" with quick pan seared cherry tomatoes and eggplant. it's ideal for mid to late summer when all of those ingredients are at their peak. the giant latke like base of this fun dinner is made from shredded zucchini tossed with gluten free flour, eggs, and seasoning. it's baked in a hot oven and tastes pretty great all on its own. the pea pesto? yeah, it could stand alone, too. but when you pair them together, you'll see that they're meant to be combined. frittatas are great (and easy as heck) because they don't need a crust. but, for that same reason, they're prone to drying out and are easy to overcook. solution? a slow cooker, whose steady, low temperature keeps the eggs succulent. baking the crusts for these tiny pizzas first in a cast iron skillet helps them become crisp and golden brown. serve them with a simple salad for dinner, or cut into wedges for a cocktail party appetizer. when you want to get saucy in summer, dressings are the key to success. this one ups the ante with whole vegetables, fresh turmeric, and raw cashew butter. pansit has come to symbolize long life and health in filipino culture, and is commonly served at birthdays, baptisms, and new year’s celebrations. squeezing the liquid out of the zucchini is the secret to crisp fritters. (the potato helps, too.) dried ramen is a quick and easy pantry staple. this version is more in line with what you'd find at a really good ramen takeout spot, full of fresh vegetables and with a cook time of just 22 minutes. this gorgeous salad includes some of the usual summer suspects corn, zucchini, plenty of fresh herbs but gets its striking good looks from the inclusion of colorful zucchini blossoms. bread? spice cake? get you a zucchini recipe that can do both. this one is particularly good for breakfast, served warm with cream cheese or butter and honey. with ribbons of zucchini and lots of peas and fresh herbs, this pasta recipe approaches salad pasta territory. in other words, the ideal dish for a summer day. move zucchini bread firmly into dessert territory by sprinkling it with sugar before grilling for caramelization. a spoonful of mascarpone and some summer berries help too. use your favorite zucchini bread recipe; here's one of ours. the classic provençal combination of summer vegetables gets a protein boost with the addition of canned chickpeas. because all the veggies are roasted on one pan, this rendition comes together in less than an hour. turn simply poached salmon into a complete meal with a ratatouille that cooks in the same amount of time as the fish. this dumpling combines lamb with zucchini, which brings a surprising freshness to the filling. citrusy, camphor like sichuan peppercorns gives the dish a bit of a kick while the optional, but very fun, “skirt” gives the dish added tang and crunch. crisp, salty, and utterly irresistible, these blossoms go perfectly with an aperitivo (here's an idea to get you started). the name says “grilled,” but that's only if you want to otherwise, this flavorful and easy recipe is just as good baked in the oven. finish under the broiler for a similar effect. a little sweet, a little savory, this green flecked cornbread would be great with pork chops for dinner, then slathered with butter at breakfast the next morning. zucchini is the least of it: this vegetable packed wrap also contains cherry tomatoes, kale, and broccoli, along with chickpeas for protein and kalamata olives for briny punch. fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. the fragrant, floral basil dipping sauce is a terrific complement to the tender, light zucchini bites. a collard peanut pesto brings out the best in this roasted zucchini recipe, dolloped around the edges of the bowl so you can enjoy as much as you'd like in a single bite. inspired by courgettes avec des arachides (french for “zucchini with peanuts”) a classic dish from the north central african country chad this delicious combination proves that zucchini is far from a wallflower. adina steiman kendra vaculin the editors of epicurious anna stockwell more from epicurious connect © 2025 condé nast. all rights reserved. epicurious may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers. the material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of condé nast. ad choices food innovation group

where healthy meets delicious! ad freelogin home / recipe collections / 31+ easy zucchini recipes by sylvia fountaine | feasting at home • august 18, 2023 5 from 152 reviews these easy zucchini recipes are perfect for summer when you have an abundance of summer squash growing in your garden. we love zucchini because it is so versatile! use it in soups, salads, side dishes, baked goods and even main dishes! we’ve been trying out all sorts of new zucchini recipes lately  zucchini pizza, zucchini boats, and zucchini fries, just to name a few… but in the meantime, enjoy our top reader favorites! these korean inspired zucchini scallion pancakes are a simple tasty treat! no fuss preparation and ready to serve in minutes. packed with zucchini and scallions, held together with rice flour and eggs, heavy on the veggies. seasoned with gochujang pepper chili paste and a touch of rice wine, they are filled with savory flavor. this luscious zucchini dip is perfect for dipping pita bread, chips or veggies  a flavorful dip similar to baba ganoush but with zucchini instead of eggplant! a simple recipe for tomato zucchini gratin with breadcrumbs, parmesan and fresh basil. a quick and easy zucchini casserole that can be a side dish or vegetarian main. simple baked zucchini with pecorino and basil  a delicious side dish that highlights summer zucchini! crispy, and flavorful! here is a selection of zucchini side dishes to enjoy alongside your main dishes! a simple recipe for grilled zaatar zucchini with garlic, lemon, and a dollop of labneh or yogurt. full of flavor, delicious and healthy! this baked zucchini tian is my egyptian father’s recipe. it is seasoned with middle eastern spices and is really lovely. simple and flavorful, a tasty side dish that reminds me of home. sauteed zucchini ribbons with lemon zest, garlic, and chili flakes. a quick and easy zucchini side dish  delicious with grilled protein for dinner. keep it vegan or jazz it up with cheese! these flavorful vegan zucchini quesadillas are made of zucchini and summer squash and their blossoms, vegan cashew cheese and served up with a flavorful poblano salsa. so much flavor here! these zucchini rolls with spinach and basil are as tasty as they are beautiful. bake in marinara sauce and top with optional smoked mozzarella cheese. baked quinoa with zucchini, corn and feta, topped with a fresh tomato relish. a healthy, easy vegetarian dinner recipe, perfect for summer! this flavorful meal is one of our favorites! fregola with corn, zucchini and basil, sprinkled with pecorino. a fast and easy italian inspired meal that comes together in 30 minutes. (fregola is a type of pasta  feel free to sub orzo pasta!) roasted sheet pan ratatouille with zucchini, peppers, eggplant, and tomatoes. make a big batch on sunday then serve it over soft creamy polenta, pasta, quinoa, rice, or toast during the busy workweek. this baked zucchini with garlicky parmesan bread crumbs is hard to resist  even kids love this recipe! our most popular zucchini recipe on the blog to date, these greek style, zucchini fritters with dill, feta and tzatziki sauce, a simple easy way to use up summer squash and zucchini! healthy and light! kid approved! these zucchini recipes come together quickly and easily and can be made on the stovetop! an easy recipe for stuffed zucchini boats, tender zucchini is stuffed with a savory vegetarian filling of mushrooms, bell pepper, olives, and spinach, topped with ricotta & baked in a marinara sauce. a savory recipe for zucchini lasagna made without pasta or noodles for a low carb, keto version of one of our favorite meals. vegetarian adaptable! this highly adaptable zucchini recipe is one of my all time favorites! zucchini linguine sauteed with garlic, olive oil, toasted pine nuts, basil ribbons & shaved pecorino cheese, a simple, delicious gf meal, made w/ zucchini “noodles”. keto, vegetarian. simple, healthy lemony zucchini noodles with halibut, olive oil, garlic and parsley, topped with sweet summer tomatoes. a quick and easy low carb meal. zucchini curry is a delightful dish made with thai red curry paste and coconut milk. it’s a quick and easy dinner   the perfect meal for end of summer produce. make this with chicken breast or crispy tofu. learn how to make my chef’s perfected recipe for traditional ratatouille the way they do in provence with clean flavors and succulent summer vegetables. a simple healthy recipe for zucchini cakes with jalapeño and lime, topped with chipotle aioli. serve this with a leafy green salad for a flavorful vegetarian meal! a simple delicious recipe for kung pao zucchini over noodles or rice. fast and flavorful this zucchini recipe is vegan and gluten free adaptable! here’s a quick and simple recipe for easy zucchini pasta. grated zucchini melts into a flavorful succulent sauce, perfect for cradling linguini or your favorite pasta! enhanced with lemon, black pepper and garlic you’ll have dinner on the table in 30 minutes! vegan and gluten free adaptable. a fast and healthy dinner  zucchini stir fry topped with your choice of shrimp, crispy tofu or chicken. simple and adaptable. vegan, gluten free! curried zucchini soup with ginger and mint. a fast and easy vegan adaptable zucchini recipe that is healthy and flavorful. farmers market vegetable soup  a simple healthy vegan soup that is easy to make and loaded with vegetables  zucchini, summer squash, green beans, carrots or use what you have! a great way to use up all those farmers market veggies! great for sunday meal prep! a quick and easy zucchini basil soup, with a lusciously smooth texture. keep it vegan or swirl in a little yogurt at the end. easy and fast! mediterranean farro salad with marinated zucchini & chickpeas, fresh herbs (thyme and oregano) optional feta, tossed a simple lemony dressing  a delicious zucchini recipe perfect for summer. summer pasta salad w/ grilled zucchini, corn and cilantro pesto is made with gluten free rice noodles, loaded with healthy summer veggies, and then tossed in the most flavorful cilantro pesto…. deliciously addicting! vegan and gluten free! baked stuffed squash blossoms (dolmas style!) with ground lamb (or vegan ground meat), basmati rice and fragrant middle eastern spices  a simple delicious appetizer or light summer meal. this healthy, wholesome zucchini bread is tender and full of flavor. made with whole wheat pastry flour and coconut sugar with a touch of orange and rosemary, packing a whole pound of zucchini in one loaf! zucchini cornbread! classic corn bread gets upgraded with the addition of zucchini, mexican spices, fresh corn and sharp cheddar cheese, baked in a skillet. a cozy side to stews, soups and chili and a great way to use up zucchini! we saved the best for last with these double chocolate zucchini muffins with dried cherries, chocolate chips and a hint of spice. a richly satisfying treat with a bit of healthy tucked inside! cooking with zucchini is fun and rewarding! here are three tips to help you make the most of this versatile vegetable:1. experiment! branch out with your cooking methods  zucchini loves to be grilled, pan seared and air fried. pickle it, roast it or turn it into dessert, so much versatility here!2. use a mandoline: for dishes like zucchini noodles or ribbons for salads or sautes, a mandoline slicer helps ensure even, thin cuts, giving you more control over texture and appearance.3. season well: zucchini has a mild flavor, so it’s best to season well. try using ingredients like garlic, lemon, or fresh herbs to enhance its taste. generally, you don’t need to peel zucchini before cooking. the skin is edible and contains valuable nutrients and fiber. however, if the skin is tough or if you prefer a more tender texture, you can peel it. yes, you can eat zucchini raw. it can be sliced or grated and added to salads, wraps, or as a dipper for hummus. raw zucchini has a crisp texture and a mild, slightly sweet flavor. if using smaller zucchini with thin skins, there is no need to peel the zucchini before baking.   sautéing: cut zucchini into slices or strips and sauté in a pan with a bit of oil until tender.  grilling: slice zucchini lengthwise, brush with oil, and grill until grill marks appear.  roasting: toss zucchini with olive oil, salt, and pepper, and roast in the oven until golden and tender.  steaming: cut zucchini into bite sized pieces and steam until tender.  frying: coat zucchini slices in a batter or breading and shallow fry until crispy. zucchini has a high water content, and it can release moisture when cooked. to prevent excessive wateriness, you can:  salt the zucchini slices and let them sit for a while to draw out some moisture before cooking.  avoid overcrowding the pan when sautéing or roasting to allow excess moisture to evaporate.  choose cooking methods that result in browning, which can help evaporate excess moisture. yes, you can freeze zucchini. however, its texture may change upon thawing, making it better suited for recipes where texture is less important, such as soups, stews, and sauces. to freeze, blanch the zucchini briefly in boiling water, then cool in ice water, drain, and pack into airtight freezer bags. blanching the zucchini before freezing helps it hold its shape better after thawing. yes, zucchini flowers are edible and considered a delicacy in many cuisines. they can be stuffed, battered, and fried, or used as a decorative element in salads. freeze, dehydrate or pickle! yes, there are various types of zucchini, including traditional green zucchini, yellow zucchini (sometimes called “yellow squash”), and even striped or ribbed varieties. they can be used interchangeably in recipes. zucchini, also known as courgette, is a popular summer squash that offers a range of health benefits due to its nutrient content. here are some of the potential health benefits of including zucchini in your diet:  low in calories and carbs: zucchini is low in calories and carbohydrates, making it an excellent option for those looking to manage their weight or control their carbohydrate intake.  rich in nutrients: zucchini is a good source of various vitamins and minerals, including vitamin c, vitamin a, potassium, folate, and manganese. these nutrients are essential for supporting overall health and bodily functions.  antioxidant properties: zucchini contains antioxidants like vitamin c and beta carotene, which can help protect cells from oxidative stress and reduce the risk of chronic diseases.  hydration: zucchini has a high water content, which can contribute to your overall hydration. staying hydrated is essential for various bodily functions, including digestion, circulation, and temperature regulation.  digestive health: the dietary fiber found in zucchini can aid in digestion by promoting regular bowel movements and preventing constipation. fiber also supports a healthy gut microbiome.  heart health: the potassium content in zucchini can help regulate blood pressure and support heart health. additionally, the fiber and antioxidants in zucchini may contribute to reduced cholesterol levels.  eye health: zucchini contains lutein and zeaxanthin, two antioxidants that are beneficial for eye health. these compounds are associated with a lower risk of age related macular degeneration and cataracts.  weight management: due to its low calorie and high water content, zucchini can be a helpful addition to weight management diets. it can help you feel full without consuming excessive calories.  skin health: the vitamin c and water content in zucchini can contribute to healthy skin by supporting collagen production and hydration. the antioxidants may also protect skin cells from damage caused by environmental factors.  anti inflammatory effects: some compounds in zucchini, such as flavonoids and carotenoids, possess anti inflammatory properties. including zucchini in your diet may help reduce inflammation in the body. remember that zucchini can be quite versatile and can be incorporated into a wide range of dishes. feel free to experiment with different cooking methods and recipes to find the ones you enjoy the most. well, after scrolling down, i hope you found a few new ways to treat all that zucchini you have growing in your garden! it is such an adaptable vegetable, easily dressed up or dressed down. please tell us your favorite way to cook up summer zucchini in the comments below so we can all have some new inspiration! i often find great ideas from you, so please share! xoxo sylvia here are our 31 easy zucchini recipes that are healthy, flavorful and not boring! whether you are looking for baked zucchini recipes, vegetarian zucchini recipes, zucchini soups, zucchini salads, grilled zucchini, or zucchini bread recipes, or entire meals made out of zucchini, you’ll find some new inspiration here! ( baked zucchini) please help us share this recipe by rating it! feedback, suggestions, questions? we’ll personally respond within 24 hours. share this with the world! your email address will not be published. required fields are marked * comment * name email notify me of follow up comments by email. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); thank you so much…you have inspired me! i’m starting with the first recipe and will work my way down the list great to hear! published onaugust 18, 2023 categories hi! i’m sylvia fountaine. professional chef, former restaurant owner, and wedding caterer here is where healthy meets delicious! enjoy hundreds of seasonal whole food recipes with helpful tips, easy steps, and videos. follow me © 2025 feasting at home

a spin on the classic italian panzanella salad or salad with bread, this recipe for panzanella is made with grilled zucchini, ripe tomatoes, stale bread (croutons), mozzarella cheese and fresh basil for an ultimate summer salad. panzanella is a tuscan chopped salad that uses stale bread, tomatoes and onions dressed in an olive oil and vinegar. this italian bread salad is super versatile so you can add any vegetable or herbs you have on hand, and serve it at your next bbq or summer get together. think elevated caprese salad, but way more flavorful and fun. while tomatoes, onions and stale or day old bread (think homemade croutons) are the staple of what goes in a panzanella salad. lots of people also add fresh cucumber, bell peppers and olives for an extra crunch and flavor. you could even add prosciutto, if you wanted to really kick it up a notch and are not entertaining any vegetarian folks. typically, i make my panzanella salad it with cucumbers too, but for the summer it felt right to use zucchini. for me, this makes this mozzarella and bread salad a summer treat. leftover baguette, ciabatta or sourdough are perfect for this salad. it’s a great way to use up bread that is no longer fresh. typically, for this salad the bread is cut in croutons and then baked in the oven, but i prefer to lightly grill my croutons in olive oil. (this helps the bread to not get mushy). you can’t make this salad without ripe tomatoes. any tomatoes you have on hand will work for this italian bread salad. i like using cherry tomatoes so that each bite of the panzanella salad has an even portion of all of its ingredients. though mozzarella is option ( you can use feta for a greek version of this cheese and bread salad), but for me the combination of ripe tomatoes, mozzarella cheese and basil is unbeatable. you can buy a ball of fresh mozzarella and simpy cut it into small bite size piecer or opt for small marinated mozzarella balls, like the ones i found at trader joes. basil truly brings all of the ingredients together in this salad. don’t skip it and don’t opt for dried version. fresh is the way to go here. traditionally, panzanella uses crisp fresh cucumber, but i switched to grilled zucchini for a more summer feel. you can certainly just use cucumber. i use the olive oil to toss the bread in olive oil before grilling it in a pan, and then use a lot more to dress the salad. good olive oil goes a long way here. you can also use red wine vinegar for this salad, but i prefer the sweetness of balsamic vinegar. the oregano and some heavy salt & pepper really help bring out the flavors of this salad. don’t skimp on these. in a small ramekin mix olive oil with salt and pepper and oregano and set aside. start by pouring olive oil in a pan and toast bread until it browns. transfer the bread to a shallow salad plate. next, add olive oil into the pan and thinly sliced zucchini. cook for about two minutes on each side, then remove from heat and transfer to the salad plate. add tomatoes, basil and mozzarella to the salad bowl and toss with dressing. drizzle with balsamic vinegar and serve immediately. i like serving this salad as a side to whatever meat or chicken we are grilling. grilled chicken, grilled meat or even seafood such as shrimp or salmon pair really well with this bread salad. that’s why summer panzanella salad is perfect to bring to a potluck dinner or a bbq get together. unfortunately, the short answer is no. this zucchini salad is best served shortly after its made. after a while the bread becomes soggy and the salad can turn to mush. however, don’t let that discourage you from making it. the truth is that i never really had panzanella leftovers because it’s too darn delicious. panzanella salad is the best use of left over bread. even if you have rock hard ciabatta bread you can make the most lovely bread salad out of stale or old bread. even frozen bread can be revived with little effort. to heat up old bread, preheat the oven to 200 degrees. and then wrap the bread in a damp towel. place on a baking sheet and place in an oven for 5 to 10 minutes. this easy salad comes together in just a few minutes. i like to grill my bread, but you can simply toast it for a more crouton like feel. then simply layer the ingredients you chose together and toss gently with really good olive oil and a drizzle of balsamic vinegar. and thank me later. alina orozco is a freelance writer with a weakness for hot dogs, the beach, dinner parties and diy projects. she lives in orange county, california with her husband, their two boys and an oversized beagle named benny. here you’ll find recipes and cocktails that come together easily, entertaining ideas that aren’t complicated and my finds in beauty fashion and decor that will help you live a styled life you enjoy! first name ©2025 besosalina• create theme by restored 316

antipasto tortellini   cheese tortellini with tomatoes, red onion, fresh basil, salami, pepperoni, provolone, black olives, spinach, roasted peppers, fresh mozzarella, chickpeas and an italian vinaigrette arugula salad with roasted beets, chevre, toasted pecans, quinoa and lemon poppy vinaigrette asian chicken and farro salad   shredded chicken, farro, red cabbage, snow peas, carrots, red bell pepper, sesame soy ginger vinaigrette asian chicken salad with mandarin oranges, chow mein noodles, green onions, sliced almonds, celery, and dried cranberries with a sesame ginger vinaigrette asian cole slaw   with sliced almonds, sunflower seeds, crunchy ramen noodles, carrots and green onions asian wheat berry salad   wheat berries, red cabbage, snow peas, carrots, edamame, sesame soy ginger dressing asparagus chop salad   fresh asparagus, chickpeas, cucumber, carrots, radishes, red onion, tomatoes, bell peppers, black olives, roasted peppers and a lemon thyme vinaigrette asparagus tomato salad   fresh asparagus, tomatoes, walnuts and feta with a garlic honey balsamic vinaigrette avocado blt chicken salad   shredded chicken, bacon, tomato, spinach, avocado, green onions, creamy mayo based dressing baby spinach salad with candied walnuts, edamame, feta, grapes, cucumber, and hard boiled egg with balsamic vinaigrette berries and nuts spring mix salad with strawberries, blueberries, toasted walnuts, red onion and crumbled bleu cheese with a raspberry walnut vinaigrette blt tortellini salad   cheese tortellini, bacon, tomatoes, spinach, red onion and a creamy mayo based dressing black bean salad   black beans, corn, tomatoes, red onion, bell peppers, cucumbers, tangy lime cilantro vinaigrette broccoli salad   broccoli florets with bacon, cheddar, red onion, dried cranberries and a tangy sweet mayo based dressing caesar salad with romaine, homemade croutons, hard boiled egg, parmesan and homemade dressing caprese   fresh tomatoes, fresh mozzarella, basil, olive oil, balsamic glaze caprese couscous   israeli couscous, tomatoes, fresh basil, fresh mozarella, olive oil, balsamic glaze chef pasta salad   with ham, turkey, swiss, hard boiled egg, tomatoes, cucumber, red onion, carrots, baby spinach and ranch chicken salad   shredded chicken breast, celery, red onion, mayo based dressing with lemon juice and fresh herbs chopped   finely chopped romaine, hard boiled egg, cucumber, tomato, peas, toasted pecans, grapes, shredded cheddar with choice of homemade dressings (buttermilk ranch, balsamic vinaigrette, thousand island, bleu cheese, italian, apple cider vinaigrette, lemon poppy vinaigrette, caesar) cilantro lime tuna salad   albacore tuna, ranch seasoning, lime zest and juice, fresh cilantro, green onions and mayo cobb salad   romaine, chicken breast, bacon, avocado, crumbled bleu cheese, hard boiled egg, cherry tomatoes and cucumber with choice of homemade dressings cold sesame peanut noodle salad with carrots and green onions creamy cole slaw with cabbage, shredded carrots and sweet mayo dressing with celery seed crunchy brussels sprouts salad   shaved brussels sprouts, honeycrisp apples, walnuts, parmesan cheese, dried cranberries and a maple mustard dressing crunchy romaine salad with asian pears, honey toasted cashews, grapes, red onion, smoked gouda and a raspberry walnut vinaigrette cucumber   original creamy dressing with red onions and dill or greek with cherry tomatoes, black olives, feta and balsamic vinaigrette curried egg salad   traditional egg salad with warm curry powder and cilantro curried tuna salad   albacore tuna, red onion, celery, hummus, mayo, curry powder egg salad   hard boiled eggs, red onion, celery, creamy mayo dressing with fresh dill farro salad with arugula, provolone, cherry tomatoes, pine nuts and balsamic vinaigrette fingerling potato salad   roasted fingerling potatoes with fresh parsley, dill, chives, and a white balsamic vinaigrette fresh fruit salad   seasonal mix of fruit (varies) with a basil mint simple syrup fruit and nut quinoa salad with dried apricots, cherries, toasted pecans, celery and apple cider vinaigrette fruit and nut tuna salad   albacore tuna, dried apricots, slivered toasted almonds german potato salad   thinly sliced boiled red potatoes with onions and parsley and a sweet, tangy vinaigrette ginger peanut chicken salad   with cucumbers, bell peppers, cilantro and lime juice with spicy peanut dressing greek chicken salad with garbanzo beans, fresh basil, cherry tomatoes, cucumbers, red onion, black olives, feta, roasted peppers, artichoke hearts and balsamic vinaigrette green bean salad with garbanzo beans, pecans, cherry tomatoes, bleu cheese, cranberries, red onion and balsamic vinaigrette lebanese quinoa   nutty quinoa with parsley, mint, garlic, red onion, cucumber, lemon zest and juice, tomatoes and olive oil loaded baked potato salad   baked russet potatoes, bacon, cheddar cheese, chives, sour cream based dressing macaroni salad   traditional mayo based macaroni salad with shredded carrot, celery, onion and hard boiled egg mediterranean   baby spinach, roasted red peppers, kalamata olives, cucumber, tomato, red onion, garbanzo beans and feta mediterranean quinoa   nutty quinoa, chickpeas, parsley, tomatoes, red onion, cucumber, bell pepper and a lemon garlic tahini dressing orzo spinach salad with cherry tomatoes, fresh basil, lemon zest and feta pennsylvania dutch style potato salad   with hard boiled eggs, celery and creamy mayo/mustard dressing pesto chicken salad   shredded chicken breast, pesto, olive oil, fresh basil, tomatoes, spinach and fresh mozzarella pineapple chicken salad   shredded chicken breast, crushed pineapple, slivered almonds, celery, red onion and a sweet creamy dressing red skin potato salad   with red onion, celery, hard boiled egg, and tarragon mayo roasted root vegetable salad   roasted red beets, yams, carrots and parsnips with a white balsamic horseradish vinaigrette snap pea salad   crunchy snap peas, cucumbers, tomatoes, red onions, lemon dill vinaigrette spring mix salad with shredded chicken, strawberries, grapes, toasted walnuts, feta, tomatoes, red onion and an orange honey vinaigrette southwest pasta salad   penne pasta with tomatoes, black beans, roasted corn, bell peppers, green onions, cilantro, lime and a sour cream salsa dressing summer vegetable pasta salad   bell peppers, zucchini, red onion, tomatoes, corn and campanelle pasta in a creamy italian vinaigrette with parmesan cheese and fresh basil sweet potato apple salad   roasted yams with honeycrisp apples, pecans, dried cranberries, fresh parsley and balsamic glaze szechaun noodle salad   spaghetti noodles with bell peppers, scallions and a ginger tahini peanut dressing tuna salad   albacore tuna, red onion, celery, hard boiled egg, creamy mayo dressing vidalia chicken salad   shredded chicken, broccoli, carrots, bell peppers, red onion, tomatoes and creamy vidalia onion vinaigrette waldorf chicken salad   shredded chicken breast, honeycrisp apples, grapes, golden raisins, toasted walnuts, celery and a sweet cinnamon dressing watermelon feta salad   watermelon, cucumber, red onion, feta cheese, fresh mint and a simple red wine vinaigrette wild rice salad with celery, grapes, slivered almonds, edamame and arugula in a cider vinaigrette © 2022 foodleigh.com • all rights reserved creative by olivearts.com

eggs, bacon, and tillamook cheddar cheese with creamy cholula sauce on a dos hermanos english muffin with potatoes, sausage, swiss and cheddar cheese, eggs, cream, scallions, and chives eggs, potatoes, zucchini, mushrooms, cheddar, swiss, scallions, and chives toasted with butter and strawberry jam with olive oil, salt, and everything seasoning eggs with corn tortillas, cheddar & monterey jack cheeses, bacon, cabbage, green onion, sour cream, and cabo sauce brioche bread with maple syrup and blueberry chia compote lox, cream cheese, red onions, capers, tomatoes with two slices of bacon choice of biscuit & jam or hashbrown patty eggs, american cheese, and herb aioli on a bowery bagel eggs, pork sausage patty, and american cheese on a bowery bagel bob’s red mill paleo muesli with coconut chia pudding and mango elephants granola with greek yogurt and blueberry chia compote eggs, black beans, zucchini, bell peppers, onions, jalapeños, cheddar cheese, sour cream, and cilantro in a flour tortilla seasoned chicken and cheese enchiladas baked in our tomatillo sauce guest favorite   cavatappi pasta and cheese sauce topped with seasoned bread crumbs tender slices of beef with mushrooms and cavatappi pasta covered in a tangy sour cream sauce with mustard seed and brandy a tender loaf of ground beef, andouille sausage, and herbed breadcrumbs topped with a ketchup glaze butternut squash, zucchini, tomatoes, onions, with a hint of rosemary with macaroni and cheese and seasonal house salad chicken, root vegetables, and creamy herb sauce topped with homemade biscuits served with a seasonal house salad tender slices of beef with mushrooms and cavatappi pasta covered in a tangy sour cream sauce with mustard seed and brandy served with roasted seasonal vegetables chicken, tomatoes, and onions simmered in seasoned coconut milk, served with lentil garlic rice and a dollop of raita served in ready to heat containers seasoned chicken and cheese enchiladas baked in our tomatillo sauce; served with spanish rice chicken, root vegetables, and creamy herb sauce topped with an elephants homemade biscuit guest favorite   cavatappi pasta and cheese sauce topped with seasoned bread crumbs grilled boneless chicken thighs glazed with our wheat free teriyaki sauce; served with garlic rice and garnished with pineapple tender slices of beef with mushrooms and cavatappi pasta covered in a tangy sour cream sauce with mustard seed and brandy. roasted delicata squash with seasoned lentils and pepitas, wild rice salad, and green beans with shiitake mushrooms turkey, bacon, swiss, tomato, and lettuce on french white bread roma tomatoes, fresh mozzarella, basil, and basil oil, on dos hermanos ciabatta tuna, mayonnaise, tomato, pickle, and lettuce on multigrain bread turkey, cheddar, tomato, and lettuce, on multigrain bread eggs, mayonnaise, mustard, and scallions on multigrain bread ham, swiss, mayonnaise, mustard, and lettuce on multigrain bread chicken with celery, capers, and a touch of tarragon on multigrain bread chickpeas with celery, raisins, and major grey’s chutney on multigrain bread with ham, gruyère, butter, and dijon on multigrain bread with red cabbage, kale, red onion, and mama lil’s peppers in a flour tortilla albacore tuna, tillamook cheddar, mayonnaise, and pickles on french white bread bacon, lettuce, tomato, and mayonnaise on rustic white bread tillamook cheddar on french white bread swiss, cheddar, tomatoes, and arugula on french white bread turkey, swiss, sauerkraut, and russian dressing on our light rye ham, gruyère, sour cream, and dijon on our portland french white bread a citrus twist on the american classic our signature italian chicken soup with tomato, onion, celery, spinach, and herbs; with a touch of cream chicken, carrots, onions, celery, garlic, ginger, lemon grass, cloves, serrano peppers, and cilantro all simmered in our house made chicken stock our creamy mushroom soup seasoned with onions and a touch of madeira wine. chicken simmered with sweet potatoes, turnips, yams, vegetables, and seasonings in our house made chicken stock (contains whey) sweet potatoes, kale, spinach, garbanzo beans, and vegetables simmered in our vegetable stock with garlic, spices, and a touch of coconut milk romaine, tomatoes, grilled chicken breast, hard boiled egg, bacon, blue cheese and scallions with our french vinaigrette couscous, arugula, house smoked salmon, tomatoes, shallots, basil, olive oil, cranberries, parmesan, and pepitas with our creamy pesto dressing romaine, chicken breast, hard boiled egg, croutons, and parmesan with our caesar dressing romaine, garbanzo beans, smoked turkey, provolone, salami, olives, parmesan, mama lil's peppers, and scallions with our balsamic vinaigrette mixed greens, hazelnuts, blue cheese, apples, and grapes with our raspberry vinaigrette mixed greens, apples, dried cranberries, seasoned pepitas with our apple cider vinaigrette quinoa, black beans, cabbage, carrots, cilantro, and scallions in our smoky lime dressing kale, grilled chicken breast, hard boiled egg, and parmesan in our caesar dressing orzo pasta, onions, bell peppers, cucumber, kalamata olives, feta, tomato, olive oil, lemon, garlic, and spices noodles, edamame, soy sauce, sugar, garlic, ginger, red chili flakes, scallions, sesame seeds, and sesame oil honeydew, cantaloupe, pineapple, grapes, and blueberries chicken tossed with celery, capers, mayonnaise, and a touch of tarragon chickpeas with celery, raisins, and seasonings tossed in vegan mayonnaise with a touch of major grey’s chutney marinated tempeh, carrots, and scallions tossed in our soy ginger dressing diced hard boiled eggs tossed with mayonnaise, mustard, scallions, and seasonings cake like, with pecans, and a hint of vanilla a classic and delicious cookie with the perfect amount of chocolate a winning combination of hearty oatmeal and melt in your mouth chocolate perfectly chewy, with plenty of raisins rich chocolate cake with a vanilla whipped cream filling encased in chocolate ganache a light fluffy mousse made with chocolate and a hint of vanilla a rich flaky dough twisted and baked with a cheesy center perfect for dipping into soup. full of marionberries and a touch of vanilla italian thumbprint with jam, and ricciarelli (flourless almond cookies) our chocolate chip cookie, but with even more chocolate and a touch of jacobsen sea salt tart and sweet with a graham cracker crust shortbread crust with a nutty, honey caramel topping soft, chewy cookies sprinkled with cinnamon sugar made with blueberries, lemon zest, and just the right amount of vanilla columbia gorge this is not an allergen free facility, may have cross contamination. our grill and pizza oven opens at 11am. buttermilk fried chicken, ranch dip and pickles on our house made bun; served with fries crispy battered chicken served with fries, chipotle bbq sauce, and garlic ranch dip grilled mahi mahi, mango pico de gallo, cuban sauce, lettuce, and cabbage on flour tortillas beer battered and golden fried; served with tartar sauce and lemon cheddar jack, cilantro, scallions, and green chiles in a flour tortilla; served with sour cream, cabo sauce, and arugula side salad angus beef, lettuce, onion, pickles, and burger sauce on our house made bun; served with fries black bean burger, pepper jack, chipotle bbq sauce, lettuce, pickle and onion on our house made bun; served with fries pastrami, sauerkraut, russian dressing and swiss on our light rye. with lemon and tartar sauce with gochujang aioli and sweet & spicy zucchini salad; served with fries angus beef, american cheese, lettuce, onion, pickles, and burger sauce on our house made bun; served with fries our cheeseburger made better with bacon; served with fries. fries tossed in garlic butter and parsley with chipotle dip cooked in our pizza oven prosciutto, ham, soppressata, and provolone on a dos hermanos french roll with tillamook cheddar and herb aioli on a dos hermanos french roll with carolina mustard barbecue sauce and coleslaw on a dos hermanos ciabatta roll dough made fresh daily italian sausage, mama lil’s peppers, fennel, mozzarella, olive oil and pomodoro pizza sauce mozzarella and pomodoro pizza sauce mozzarella, basil, our pomodoro pizza sauce, and garlic olive oil mozzarella, pepperoni, and pomodoro pizza sauce arugula, artichoke hearts, roasted tomatoes, mozzarella, mascarpone, and garlic olive oil pomodoro sauce and oregano on our pizza dough broccolini, fontina, mozzarella, garlic, olive oil, and red chili flakes this is not an allergen free facility, may have cross contamination. bacon, lettuce, tomato, and mayonnaise on rustic white bread tillamook cheddar on french white bread swiss, cheddar, tomatoes, and arugula on french white bread albacore tuna, tillamook cheddar, mayonnaise, and pickles on french white bread turkey, swiss, sauerkraut, and russian dressing on our light rye smoked turkey breast, provolone cheese, red onion, lettuce, and chipotle mayo on rustic white bread ham, gruyère, sour cream, and dijon on our portland french white bread turkey, cheddar, tomato, and lettuce, on multigrain bread tuna, mayonnaise, tomato, pickle, and lettuce on multigrain bread roma tomatoes, fresh mozzarella, basil, and basil oil, on dos hermanos ciabatta turkey, bacon, swiss, tomato, and lettuce on french white bread smoked salmon, cream cheese, onion, tomato, and capers on our light rye eggs, mayonnaise, mustard, and scallions on multigrain bread ham, swiss, mayonnaise, mustard, and lettuce on multigrain bread this is not an allergen free facility, may have cross contamination. butterscotch and creamy l’amuse aged gouda takes center stage in this elegant, flavorful board. paired with levoni schiacciata salame, piedras chocolate almonds, sebastiano’s blood orange marmalade, and our house made crackers rouzaire brie de nangis cheese brings buttery texture and rich, earthy flavor to pair with premium olli genoa salami, small batch girl meets dirt plum preserves, castelvetrano olives, and our sliced baguette for a symphony of perfectly balanced flavors. a celebration of classic meats and cheeses. ossau iraty cheese brings nutty flavor and firm yet creamy texture to pair with classic french style olympia provisions saucisson sec salami, cardamom hills apple ginger chutney, freddy guys hazelnuts, and our sliced baguette. must order one day prior by 2pm. calabria style schiacciata piccante | olympia provisions rustic green peppercorn pâté | elevation charcuterie lonza | monte nevado jamón serrano | and alps hot coppa accompanied by cornichons | taggiasca olives | dried figs | sliced french baguette the best of both worlds! délice de bourgogne (soft ripened, triple cream) | cottonwood river cheddar (raw milk, aged) | and alpine challerhocker (extra aged, alpine style) paired with calabria style schiacciata piccante | monte nevado jamón serrano | alps hot coppa | and finocchiona salami accompanied by taggiasca olives | dried cherries | jacobsen co. honey | sliced french baguette cottonwood river cheddar (raw milk, aged) | délice de bourgogne (soft ripened, triple cream) | cascadia creamery taleggio (semi soft, washed rind) | challerhocker (extra aged, alpine style) | fourme d’ambert (semi soft, blue) accompanied by dried fruits | castelvetrano olives | jacobsen co. honey | sliced french baguette this is not an allergen free facility, may have cross contamination. join us for happy hour! $2 off menu cocktails and beer, cider, and wine by the glass every day 3 6pm. for here or to go batanga tequila blanco, del maguey vida mezcal, with agave and mole bitters maker's mark bourbon, averna amaro, and angostura bitters with a bourbon soaked cherry, served up clear creek pear brandy, vodka, st. germain, ginger syrup, lemon and lime juice gin, harlequin liqueur, lillet blanc, lemon juice, and absinthe goslings rum, campari, pineapple juice, lime juice, and turbinado sugar syrup crown royal, drambuie, runamok maple syrup, barrel aged bitters jim beam, meletti amaro, honey, lemon and orange juice. served hot wild roots marionberry vodka, cock ‘n bull ginger beer, lime juice el jimador reposado tequila and grand marnier; salted rim on request rotating selection, please inquire this is not an allergen free facility, may have cross contamination. first refill is on us, second refill is $1. stumptown espresso steven smith tea smith teamaker's masala chai two shots stumptown espresso, elephants caramel sauce, steamed milk, a sprinkle of maldon salt and whipped cream on request two shots of stumptown espresso, portland syrup company marionberry syrup, chocolate, and steamed milk; whipped cream upon request soy, oat, or almond this is not an allergen free facility, may have cross contamination. small is 8 ounces | large is 16 ounces elephants vanilla gelato with our chocolate syrup elephants vanilla gelato with house made caramel and sea salt elephants vanilla gelato with jasmine pearl matcha elephants vanilla gelato with coffee and sweetened condensed milk tillamook mint vanilla ice cream with peppermint bark. elephants vanilla gelato, candied pecans and real maple syrup strawberry purée, vanilla, and topped with strawberry coulis vanilla gelato with stumptown espresso vanilla gelato with smith tea masala chai henry weinhard's root beer with our vanilla gelato this is not an allergen free facility, may have cross contamination. tender slices of beef with mushrooms and cavatappi pasta covered in a tangy sour cream sauce with mustard seed and brandy. pasta filled with stock poached chicken and basil and rosemary cream sauce layered on fresh marinara and topped with parmesan. chicken layered with tortillas and cheddar and monterey jack cheeses smothered in a bright green salsa with cilantro and cumin. chicken, root vegetables, and creamy herb sauce topped with homemade biscuits. tender lasagna noodles layered with meaty bolognese ragu, mozzarella, asiago, provolone, and romano cheeses, topped with parmesan. cavatappi pasta in a cheddar cheese sauce with a hint of dijon mustard and topped with breadcrumbs and parsley. handmade meatballs of ground beef, turkey, and pork covered in a tangy gravy and served with pillowy spaetzle topped with fresh herbs. sweet potatoes, carrots, spinach, asparagus, and broccoli simmered in a coconut milk sauce with ginger and cumin. this is not an allergen free facility, may have cross contamination. this small box is packed with big flavors perfect for lovers of northwest meats and cheeses! we're here to help website | murmur creative © 2025 | elephants delicatessen

a veggie venture is home of "veggie evangelist" alanna kellogg and the famous asparagus to zucchini alphabet of vegetables. you may also like thank you for taking a moment to write! i read each and every comment, for each and every recipe, whether a current recipe or a long ago favorite. if you have a specific question, it's nearly always answered quick quick. ~ alanna for free recipe updates, just enter your email! (more info here).

smitten kitchen every time i make an ottolenghi recipe, i become convinced that he has finally lost his mind. really, turmeric, black sesame seeds and parmesan together? three tablespoons of fresh oregano? a full half cup of tahini? and as my anxiety grows   you see, i, too, understand the bubble of time, ingredients and trust that we invest into new recipes, which, when popped, leads to the kind of frustration that can only be righted with a scalding review   i wonder if this will be it, the day i finally make an ottolenghi recipe that’s just plain off. and, without fail, we sit down to something so spectacular in a way i hadn’t even considered before, i’m in awe of his talent and relieved that i ignored every instinct not to follow his recipe faithfully. this was no different. it looks like a basic pesto pasta, doesn’t it? but it’s not really. sure, there’s basil and olive oil. but it lacks the other ingredients of pesto genovese   garlic, toasted pignoli and parmesan. instead, basil is blended with flat leaf parsley, and the zest of a whole lemon, tablespoons of capers and torn chunks of fresh mozzarella are stirred in. the star of the show is three zucchini, cut into thin discs, fried until golden and then soaked in a bit of red wine vinegar to make something that’s neither crisp nor chip like nor pickled but more intruiguing than all three. and then there’s the edamame, yes, the soybeans popular in east asian dishes, here in a pasta pesto combo. i couldn’t do it! it was too strange to me and i became bent on securing fresh shelling peas, which i think would be fantastic here, only to leave the greenmarket in a pout (likely because i was still carrying 10+ pounds of things i hadn’t intended to buy, as always) because they’re not in yet. now, i know that not everyone is keen on frying vegetables for a weeknight dinner. but, i would argue that it’s the easiest way to do this. roasting a zillion thin discs would take forever, and never come out so evenly brown. and   does anyone else do this?   at least according to my measuring cup, the zucchini absorbed all of a single tablespoon of oil in the frying process. considering how much i’d use for roasting or sauteeing, i’d consider this a good deal. the resulting dish was one of the best things we’ve eaten in a while, a glorious green, complex and vegetal summer pasta dish that i kicked myself for suggesting that my husband take the leftovers to work, in case you were wondering if i’m actually a nice person. i mean, sometimes i am? just not with ottolenghi leftovers, it seems. two years ago: broccoli parmesan fritters three years ago: dobos torte four years ago: strawberry ricotta graham tartlets five years ago: pickled sugar snap peas six years ago: breakfast apricot crisp seven years ago: la vignarola (spring vegetable stew) pasta and fried zucchini salad adapted, barely, from plenty by yotam ottolenghi serves 4 salt and black pepper 2/3 cup sunflower or safflower oil, or any type of oil you like for deep frying 3 medium zucchini, cut into 1/4 inch thick slices salt 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame or peas, fresh or frozen 2 cups basil leaves, coarsely chopped 1/4 cup parsley leaves 1/3 cup olive oil freshly ground black pepper 9 ounces strozzapreti or penne pasta zest of 1 lemon 1 1/2 tablespoons capers (or more to taste; my husband votes for 2) 7 ounces buffalo mozzarella, torn into chunks bring a large pot of salted water to a boil. while you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium high heat. fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [update to add: if your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.] drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. set aside. in the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). drain and run cool water over until lukewarm. set aside to dry. leave pot boiling, then cook pasta until al dente in it. drain and rinse under cold water. combine half of basil and all of the parsley and olive oil in a food processor or blender. blend until smooth, then season with salt and pepper. transfer pasta back to empty pot. add fried zucchini and any juices, basil parsley oil, edamame or peas, lemon zest, capers and mozzarella. stir gently together, then season generously with salt and pepper. right before you serve it, stir in remaining basil leaves. do ahead: assembled dish keeps in the fridge for at least a day, or so i hear. your email address will not be published. required fields are marked * comment * name * email * website save my name, email, and website in this browser for the next time i comment. new here? you might want to check out the comment guidelines before chiming in. i made this i have a question notify me of follow up comments by email. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); type o for “couple of pinches of salt” above. thanks for the recipe! cl   thanks, all fixed! ha, i feel exactly the same about many of his recipes and even when i’ve eaten at his restaurants. i’ve learnt now you just have to trust the man   he knows what tastes good. i somehow have missed this recipe in plenty (!) but absolutely love the sound of it and will be making it asap. i have leftover squash and zucchini in the fridge, and now an insanely strong desire to fry them all! this looks delicious. haha, i know exactly what you mean with ottolenghi and his totally unexpected yet truly genius recipe. plenty is one of my favorite cookbooks but somehow i have missed this recipe. it sounds delicious! will make it soon. i love that the big pot is actually used for 3 steps of the prep, and that it’s not necessary to dirty up everything in the kitchen. thank you i will try this one soon! this is timely i was just looking at the recipe for green couscous on the page after this salad. glad to have your review  perhaps i will make this instead! i do the same thing with his recipes. i read them and think “there’s no way”. then i make it and yup. it’s perfect. i even get out measuring spoons for his recipes which i never do for savory recipes. my mom has more zucchini plants than one person needs so i will have to make this for her next time i’m at her house. do ahead: assembled dish keeps in the fridge for at least a day, or so i hear. ….maybe last one day! recipe sounds fantastic this looks amazing and i’m not sure i would make it through this whole recipe because fried zucchinis are one of my most favorite things in the world and they would be gone before i got a chance to pair them with pasta! pasta, zucchini, basil, mozzarella…what could be better? btw. what is jacob holding? wow, this looks so right for the first scorching hot summer weekend over here in germany. i love it. we do a pasta & zucchini salad regularly, with a mustardy red wine vinegar dressing and lots of onions   your ottolenghi version will be a nice addition to the repertoire with its fresher notes. thanks deb! well taken warnings about time and even browning aside, would the zucchini parmesan crisps (from last september) work here, do you think? leah   i don’t think i’d use them. they have breadcrumbs, which would get soggy. i find zucchini such a borrowing vegetable, i’d never consider this. but i think eggplant could be wonderful as a substitute. definitely goes on the to try list. i absolutely love ottolenghi’s books. he is certainly not a man of simplicity, but his flavor combinations are like nothing i’ve ever tasted. i’ve been meaning to try this recipe   thank you for the inspiration to take the extra effort and attempt this! it looks so delicious. looks super delicious, just the kind of summer food that i love to eat :) ahhh this looks so good. i’ve had the same instincts about some of ottolenghi’s recipes (especially the huge amount of tahini he adds to hummus), but then they always turn out so wonderfully! i hope to try this out, despite my fiancée’s skepticism with zucchini, especially because i have a newfound love of capers and i want to put them in everything this summer! so, this is to be served room temperature or cold (like a traditional pasta salad), not warmed up (like traditional pasta)? this looks intriguing! although you mention “more to taste” for the capers, i am so sensitive to salty, so it might actually mean closer to 1 tbsp. or less for me. :) i think i will have to double the squash. that’s the only way i will be able to eat the fried squash ( that photo is sinful) and have the correct amount for the pasta salad. maybe that’s the only way to see if it lasts a day in the fridge… and i will be going back to the cauliflower thingy too…that man is amazing, what talented taste buds. i love this recipe!! made it last summer. i agree   everything in ottolenghi books is genius. i feel the same way about the moosewood cookbooks. yay oh wow, that looks amazing! i love fried zucchini, never thought to put it in pasta though. will have to try this soon! :) looks delicious.. can’t wait to try it. every recipe i’ve made from you i love. thanks for all your insight and amazing food. oh, this looks awesome for these hot la summer nights. i just got a bunch of squash in my csa box this week   think they’ll be a suitable replacement for the zucchini? i would like to try this however i would be using regular mozzarella and either shredding it or cutting it into small chunks. still with all these flavors, i bet the outcome would be tasty! thanks for trying out an ottolenghi recipe for me…i’ve read several of his books and the recipes seem almost too exotic to try for myself. this one now seems like a possibility. i know this is against every rule of pasta but this dish would make a cracking pasta salad once cold ^_^ so delicious and simple that even a dessert baker like me can do it. what do you do with your leftover oil? katie   i should have saved it, but did not. so, two questions: would this work without capers? it sounds, from your description, like this tastes pesto y. i loathe both the smell and taste of pesto, but this looks interesting. so is it pesto y or not so much? deb   i’d say if you don’t like pesto, you wouldn’t like the sauce of this dish. please tell me you’ve made the spinach salad with toasted pita and almonds, and pickled dates and red onions from the jerusalem book. best. salad. ever. only about 4 years later, i randomly read this and i couldn’t restrain myself from shouting: yes! make it. best thing ever. spicy, sweet, fresh, crunchy, warm, cold   it is so complex for such a relatively simply thing, i made it for weeks on end during the summer. mmm zucchini. i love it, though i still can’t seem to spell it right. ok, going out on a limb here but would it be too much zucchini if i made this with zucchini noodles? is that crazy? thanks for saying what you did about his recipes. after buying plenty, i was not really drawn to make anything. i will do as you say and just trust the man. i’m breaking out the book tonight and will plan to make some items. hey deb love the pics :) they r just so vibrant and beautiful. which wok did u use for deep frying zucchini? shiva   i just used a small skillet. i am definitely intrigued. need to try this. you have a beautiful way of convincing me i need to make just about everything i see you post. :) i keep hearing about how amazing the ottolenghi cookbook is but i think you have made the most compelling argument for it. and i like the trick with measuring how much oil it absorbed, will have to try that in the future just to know (for better or for worse). i’ve made this from the plenty cookbook, edamame and all, and it was delicious. my husband’s vegetarian, so plenty has been a go to book when i am looking for inspiration. the green gazpacho as well as the soba noodles with eggplant and mango are two of our favorites. i’m so hungry right now! this looks delish! mmmph this looks amazing. might have to make it tonight since all i’d need to get are the basil and parsley. might add some of pickled ramps i have to it too… i have a couple zucchini in the fridge i need to use up, and this sounds perfect! this looks amazing. one question: could you do it without the mozzarella, do you think, and add some parmigiano? mk   you can use parmesan; i don’t see why not. this is the most perfect, beautiful, yellowgreen summer food. glad i stumbled upon the recipe! just made your recipe…looks and tastes wonderful. but i couldn’t find in the procedure where one should add the pesto. i stirred it into the pasta ahead of the fried zucchini and peas…was that right? pesto directions   now added. it all goes in at the end. ottolenghi recipes are, for the most part, weekend recipes. i’ve found two so far (i have all 3 of the cookbooks) to be exceptions. one is the pasta with feta, peas (use frozen, shelling is a beast) yogurt and shredded basil with the chili oil pine nuts. the longest part is boiling a huge pot of water for pasta, but you can cook the peas at the same time. the second, and you’ll get such a kick out of this, is the wheat berries and chard recipe with the pomegranate molasses. do it in your nifty pressure cooker. twenty minutes. those past few recipes? 1. you totally have a birthday coming up. can’t wait to see what’s happening this year. 2. those pickled sugar snap pea? so, so good. this is such a cool idea! love the recipe! here’s an italian cooking 101 tip: never rinse pasta. ever. nope. don’t do it. when you rinse pasta, you remove that starchy outer layer that absorbs the sauce. so while you can put sauce on your rinsed pasta, the sauce won’t soak into and flavor the pasta. omg that looks yummy! golly! you’re on a roll! now this is a pasta salad. a real pasta salad. awesomely delish!!!! just made it. small suggestion. the directions don’t specifically mention to add the pesto mix to the the pot with the other items. of course it is obvious, but i was looking for that instruction. it is resting in the fridge until dinner time, looking forward to it!! i am a cooking author and this sounds like a great recipe.does anyone know if this is better warm or cold? jess   we had it lukewarm the first day and cold the second. it’s good both ways. i love discovering new ottolenghi recipes! every time i try one i am totally blown away… but i tend to always stick to the same ones because i know how good they are! definitely going to try this one out! :) i panfry zucchini with similar results, in a cast iron pan with just enough oil to slick the bottom. for anyone who might be frying adverse like me. otherwise? all over this. thanks for bringing it to my attention. i’m so glad i wasn’t the only one who missed the adding the pesto! i thought i was going crazy. i made this tonight. it was pretty good, i didn’t add enough salt initially, so i’d recommend adding more than you think you need. i also added some red peppers to the fried veggies for color, and because i needed to use some up :) one tip: be super careful when flipping the zucchini in the pan. if you squeeze the coins a bit with tongs to flip, moisture can get squeezed out, which makes the oil spatter. you mention that it’s less of a traditional pesto dish, but i think it could really benefit from some grated parm (in addition to the mozzarella, of course). a lovely summer pasta. not wow ing, but simple and tasty. wow! this recipe looks great! it’s going on the list, but i’m thinking of subbing in grilled veg instead of fried. thoughts? hi deb, i see you are using capers in vinegar, you might want to try the ones in salt the next time, as their flavor is soooooo much different (i used to hate them as my mother would only use the vinegar ones, but when i tasted the salt ones i was like   wow! :) i’m with the commenter who advised to never rinse pasta, but then you’ll have to toss it immediately with a slick of oil, otherwise the starch will glue everything up. i made this, but i found that the zucchini was too oily, and while the flavours were great, i was not down with the texture of this dish. on the other hand, i did make this with peas as i could not get the beans and it was fabulous. that looks amazing! sounds absolutely incredible! love, love all this summery goodness. ah, ottolenghi! all of us who “know” him must feel the same way. his unlikely combinations, his knack at spectacular flavors, the excitement that grows as i read his books. this does, indeed, sound quite strange, but i so trust him (and you) that i’m going to run right out and do this one. just happen to have the appropriate pasta shape, too, fresh from whole foods! keep doing what you’re doing you’re amazing! thank you! i have seen this recipe loads of times when i flick through plenty, and always thought the same as you, oh just another courgette  pasta salad. i have never made it, in spite of always having courgette gluts from my garden every summer. thank you for trying it out for me and eulogising! i will give it a go. i might just go for griddling the courgette rather than frying (you know, on a hot ridged griddle) or perhaps using bbqd ones if i have some left over, just because i love the flavour and i find too much fried courgette very … slithery. that might be an idea for other posters who don’t want to fry too much. i think i found my father’s day dish! perfect for my vegetarian father. thanks for the dinner suggestion. it was yummy. i only got puzzled at the end of the recipe when there was no instruction for emptying the food processor! that looks and sounds absolutely incredible! definitely bookmarking and trying :) i am making this! one adaptation i will make immediately is that i will double the amount of fried zucchini because i know i will be snacking on that with a glass of wine as i prepare dinner. thank you for sharing this! i adore this recipe! the zucchini, the pasta, the peas. my mouth is watering! :) i’m so glad someone else has the same thoughts about ottolenghi! i swear i had the exact same conversation with my husbad! “he wants me to add what?!” this looks amazing! wonderful   just ate this! wow!! this looks incredible! :) i cannot imagine edamame in here. am i missing something?? atg   i felt similarly; i have a hard time conceptualizing it outside asian dishes, but i know not everyone agrees. that said, i think this dish was made for fresh peas. and in two more weeks, when they’re in, i’m going to make it happen. this sounds great, i will have to try it soon. how did you know that i have a bag of peas in the freezer that have been staring at me, asking me why i bought them, and i have had no good answer for them until now? this makes me want to get out my ottolenghi books and stsrt cooking all those unusual dishes i’ve ignored until now! love the way the vinegar sneaks up on your tastebuds… that little touch balances out salad. what a great recipe! it looks amazing as usual! isn’t it true about ottolenghi?? i remember making one of my first recipes from plenty   moroccan carrot salad   and laughing out loud at 2 1/2 cups of cilantro! but lo and behold, that dish has made multiple appearances in my house, and i’ve never had a bad experience from him. he also introduced me to freekeh, a unique grain i rarely see or hear about. cheers to yotam! this recipe looks delicious. i wonder if there is a good replacement for capers. i’m allergic to them. such a unique flavor to have to replace. i’m open to any suggestions. danielle   try chopped green olives. yum! would bocconcini work in place of the buffalo mozzarella? p.s. last year when i was planning the father’s day buffet, you gifted me the lobster and potato salad, and now this one’s shows up as the perfect addition to this year’s menu just in time. don’t know how you do it, but thanks! aj   it doesn’t matter what size/shape the mozzarella begins as   bocconcini are just smaller (and what i used, too). this was delicious!! the only change i made was throwing in dandelion green pesto that has been hanging out in my freezer, instead of making the basil oil slurry, as i refuse to pay whole foods $5 for a tiny bag of basil and i forgot to buy it at the market this week. oh and using peas :) thank you for the recipe and tips! a wonderful dish! and i like the edamame   something had to be done with that bag in my freezer. my son (half child, half man) asked me where i got the recipe (mum has a life that also involves being online?!?) and then asked me if i could comment on this recipe? he has gone in search of the recipe binder i made for him four or five years ago and is determined that this one will go in there. never too soon, or too late, to start preparing for independence and superb recipes like this one reassure him that he can recreate the meals that he loves. so cool to see what he wants to preserve. it’s like pickling memories. thank you. yum, yum, yum. fry the capers in butter before you add them to the assembled dish. you can’t believe how wonderful they are. whoa. you weren’t kidding! this was totally awesome. a new favorite, for sure. i love ottolenghi’s recipes!! bookmarking this! oh my goodness! this looks so amazing! i’m curious. in the last photo there is a green ribbon right in the center of the bowl. is it basil? am   only half the basil is blended into pesto; the rest is chopped and stirred in. do you think grilled zucchini would also work? i often grill on the weekend and it’d be easy to grill a few more zucchini for use later in the week. the only recipe from plenty i’ve done that wasn’t wonderful was the rice with herbs/herbs with rice. it seemed like something i would love and the directions are so odd they seemed like they must be on point. i followed them to the letter but either missed something or they were off. curious to know if you ever try to better success, everything else has exceeded expectations, particularly the carrots/chickpeas/chard with caraway   doesn’t seem so compelling, but likely is to your flavor profile. same for lentils with burnt eggplant. ciao! just to tell you that i made it yesterday evening and we’ll have tonight at a bbq, cold. thanks for sharing! can i ask from which ottonlenghi book it comes from? or is it from his blog? thank you, francesca from italy oh, plenty, i saw it in a comment! nevermind then : ) the one year i don’t plant zucchini in my garden you post the most amazing looking dish involving it that i need to try right away! i guess i’ll just have to buy some (or find a neighbor with a few extra…). this is a combination that i would have never dreamed of. if you say it works, i trust you and will have to give it a go! thanks for expanding my palate. you are right as always, deb. i was doubting the combination of flavors even at the last moment as i was stirring everything together, but this was so delicious! intriguing and complex and fresh all at once. fyi   i went with the edamame even though i thought it was odd, and i would encourage you to trust ottolenghi even on that point. they reminded me of fava beans, which i wouldn’t have thought twice about adding. fried zucchini disks! love them tossed into alia e olio   it is awesome. makes a perfect dish perfect er. pita to fry the little suckers, though. especially when people tend to wander through the kitchen and munch on them when you’re still on batch #10! this is where pointy kitchen utensils come in handy… this sounds so interesting. a definite try for me! while i did curse you a little as i sweated above the frying zucchini, i forgave you when this turned out to be possibly the most delicious thing i have ever made. i went with peas because i had them, and i could have gone heavier on lemon zest and capers. i accidentally left the remains in the pot on the stove overnight, and please forgive me when i say that i took safety into my own hands and ate it anyway. snap! you’ve perfectly expressed my usual thought about any ottolenghi recipe. i cant wait to try this recipe out this weekend. looks awesome! then we’re on the same page regarding the edamame. but here, it’s not just the asian thing. it’s also a texture thing. peas, though! totally into that. i’m loving the fact that you first fried the zucchini and then left it soaking in the red wine vinegar!!!!! that must taste out of this world good!!!!!!! i loveeeeee pesto based pastas and this is suchhhh a creative take on that!!!! :d made this last night and loved it (although sadly my 2.5 y/o twins did not). my only question: is there some easy way that i am missing to get the edamame out of the boiling water while preserving the water for the pasta? that turned into a bit of an ordeal (it was too hard to fish them out, so i ended up putting a colander over another pot and pouring it out) and made me wish i’d just cooked it separately. rebecca   do you have a spider or a large slotted spoon? i use mine for everything. ottolenghi is a god! everything i’ve made from his cookbooks has been excellent. i even try new recipes on guests if they’re his, because i know everyone will love the food! so i made this last summer and thought the caper/edamame/mozzarella combination was pretty great. the only thing that i felt was missing was some sort of spicy/ sharp flavor. garlic might be too strong, onions too sharp….do you know what i mean, deb? i wanted something to cut that freshness. maybe smashing a few garlic cloves into the hot zucchini oil would do the trick. or throwing in a couple mild jalapeños in with the zucchini to fry up a little. this looks awesome! although, i would probably grill the zucchini instead of frying it. :) wow, this is really good! i only used one zucchini, since i don’t love them and never, ever fry things so was a little wary. but i did fry it, and it turned out to be delicious with the vinegar! i wished i’d used all three called for. hey deb, writing from greece  there is a really disgusting ad popping up your site right under the first section of your entry. something like “if you eat this you’ ll never have to go on diet again” and then a really disgusting picture of some hocus pocus diet thing  it really has nothing to do with the aesthetics of your site. i don’t know if you can do anything about it, i just thought maybe you’d like to know. your recipes are great! vicky   yikes. i’ll see about getting rid of it. it might just be showing in greece or european markets; it’s sometimes hard to tell (i don’t see it here), not that it’s any consolation. anyway, sorry for the grossness   it was unintended. made this recipe last night and loved all the flavors. it would go into the weekly rotation except for the fact that frying that many batches of zucchini was a little time consuming (around an hour). i felt it was missing a crunch of something though. any ideas of things to throw in? toasted pine nuts, maybe? for rebecca and others who, like me, would find it annoying to fish the peas/edamame out of the boiling water   just reverse the steps. boil the pasta and add the peas/edamame for the last 3 or 4 minutes. drain together, all at once. voila, no fishing! mmm! i can’t wait to make this! as other commentators said, i do not like running cold water over pasta either. i know it is done to stop the cooking process, but i feel it changes the taste so i just toss with a bit of olive oil. this recipe reminds me of an italian appetizer/side dish i like to make in the summer: zucchini “a scapece,” that is basically just fried zucchine, dressed with vinegar, garlic, salt and pepper, and some fresh mint. heavenly on fresh crunchy bread! heather p.: please consult with “cl” of the first comment…”couple of zucchini”… hi   in the posted recipe i don’t see tahini listed   and in your narrative you mentioned your alarm about there being 1/2 a cup…. ?? am i missing something ? kath   i was referencing (it’s linked) his hummus recipe, which i’ve adapted on this site. hey deb, just thought i would let you know that i’m getting the same ad pop up (re: comment 114) and i’m in australia, if that at all helps you track it down. i made this last night and it turned out great. deb, i agree that it is one of the best things i’ve had in a long time. i did include the edamame (just because i happened to have some) and i didn’t think they were out of place. i also roasted the zucchini because it was a busy night. that red wine vinegar does something magical to roasted/fried vegetables. i recently made a tamar adler recipe of roasted beets that are doused with red wine vinegar and the flavor was so unexpected and good. hi deb, read your post today, and even though every aspect of this recipe sounded bizarre to me, decided to make it my saturday night project. my feedback: 1. yum. 2. wow. that took soooo much longer to make than i thought it would. thank god, it was delicious. 3. meat? (sidenote: my mother and sister forced me to eat at highly touted vegetarian restaurant 25 years ago, and it scarred me. since then, i consider non meat dishes to be equivalent to eating ramen noodles. this was better   much, much, much so many muches better.) 4. everything was fresh and green and summery. but i wonder if my grocery store zucchini was up to the task. this might have soared higher with better sourced ingredients. 5. one word: pancetta. i do believe everything is better with pancetta, but this recipe especially. a meaty, bacon y element would have been amazing here. i should preface this by saying every recipe i’ve made from your site and cookbook have been “wows.” this is the first one that just didn’t do it for me…and i thought it would. i love all of the ingredients. i don’t know why, but it took me a week to work up the time or desire to want to make this recipe. just less than a week ago, i went to whole foods and got the exact pasta you used, some fresh basil with the roots on (which i kept going in water), ditto for the italian leaf parsley. i also got my mozzarella there. the capers came from trader joes. in the interim, i went to the library and got three of ottolenghi’s cookbooks and have been reading them since. i’m not going to write him off yet, but i thought this dish lacked a flavor boost to really make it zing and a keeper. i followed the recipe exactly, and i took your husband’s advice and used two tablespoons of capers, because i was already starting to question in my head just how bland this dish would taste. i also used fresh peas and, like another reader, i added them in the last few minutes of the pasta’s cooking. i had hoped between the capers, the basil and the red wine vinegar something would pop in this dish, but it just didn’t happen, and i’ve got a lot left over. i’ll probably make up a batch of red sauce, put a mixture of italian cheeses on top and bake it over the next day or so. oh well. tomorrow i’ll make your blueberry muffins…still my all time favorite recipe for that. i love ottolenghi. this dish is perfect for #meatlessmonday too! great! hi, i made this recipe this weekend and the squash would not brown at all. i used vegetable oil in a cast iron pot, so i know it was hot. what went wrong? theo   did you try raising the heat? cooking it longer? i can’t imagine how it would not eventually get brown but i may have missed something. i made this over the weekend. i’d put off trying ottolenghi reading his recipes makes me tired, but i gave it a go. frying the zucchini was a bear and the mozzarella i could have done without. i wish i could have used edamame, but i’ve developed a soy allergy, so peas it was. all in all, i’m not sure it was worth the effort. fried eggplant, always worth the effort, but not zucchini, for me. so the upshot: another excuse to go to london. i really enjoyed this salad. it’s citrusy, herb iness was a lovely combination. it is probably one of the few salads that features the flavors of the produce without attempting to boost the flavor with the use of onion or garlic as so many salads seem to do when using delicately flavored vegetables. don’t get me wrong, i love them both, but not everything needs to have those flavors. the pesto was enough and the citrus gave it all the boost it needed. i will make this. again. made this yesterday & it was exceptional. once you have everything laid out, the recipe is quite simple. really superb flavors. once again, this looks amazing and i want to dash to the store and buy the ingredients and try it out for dinner tonight! i did really enjoy this dish, and have happily eaten it for lunch each of the past three days. (cold each time. and late at night on saturday, actually, after a very late gig when i finally had the chance to assemble the dish.) i liked it a lot but it had a lot of steps for me to put it in the regular rotation. thanks for the deliciousness, as always! i’d like to make this for an informal dinner party. what would you serve with it? laurie   if you’re not vegetarian, maybe some grilled sausages or a cold plate of proscuitto and some sliced salami. plus olives, cheese. maybe a tomato or tomato corn salad. i am not sure what i was doing wrong, but i could not get the zucchini to get brown!!! i fried one batch for about 15 minutes, using safflower oil at the appropriate frying temp, and no brown. it was still yummy, but i wonder what i was doing wrong? hi christina   it’s not just you. i was baffled by the last comment about this, but now that it’s two people, it must be a “thing.” can you tell me more   were the zucchini especially thick or cold? i thoroughly enjoyed this, as did my husband and three year old and my six year old, who helped make the pesto and tear apart the mozz. it came together very easily on this monday evening because everything can be done while you are waiting for the water to boil. we don’t eat tons of pasta so it’s kind of a treat and this did not disappoint. thanks for yet another great recipe. i love this recipe and use it as a base to make all kinds of pasta  he is a genius. so pleased to have found your blog i made this [and doubled the recipe because i just knew i would love it!] and it did not disappoint! it did manage to sit a day in the refrigerator and it just got better! thanks for the effort deb! i made this last night with some minor tweaks: 1) i doubled or tripled the amount of zuchs called for (and tossed in some squash as well). 2) after slicing said courgettes lengthwise, i grilled them because it’s summer and i’m trending on night time grillin’ over here in houston (head lamp and all). 3) i forgot the capers. oops! 4) i must’ve had an unconscious premonition of the aforementioned neglect because i doubled the “pesto” amount (and added most of it!). 5) (not a tweak) i kept the edamame because i was super curious to see how this would taste and i’m so glad i did; edamame is sturdy in a way peas might not be which means that they hold up well in the dish for left overs the next day, and edamame has a nice nuttiness that compliments the basil/parsley pesto. thanks for the post deb, i’m going to order ottolenghi’s book soon. oh! and i just made the vanilla buttermilk wedding cake with haitian mango curd, and vanilla smb this past weekend for a friend’s wedding; it was phenomenal! cheers! roma as for the non browning of the zucchini, i fried mine in very hot peanut oil, and noticed that i did need to fry each batch for longer than the 4 min, flip, 4 min. to get it brown, it was more like 6 7 min, flip, 5 6 min. just made this. it was amazing. i had trouble with the zuichini too, i think the oil just needed to be hot enough since my zuichini was not that cold or overly wet. even with the oil at the correct temperature i still i felt it needed at least 6 8 min. of frying on each side… but i’m also in a tiny east village aapartment, maybe my burners aren’t that powerful. regardless, they browned with patience. thanks for sharing, it was so delicious. made this last night. i thought it was fabulous. the frying went perfectly for me…must have had it on higher heat. i did notice, though, that the pesto seemed just a tad oily. is it supposed to have that more oily finish? or was it me not adding enough basil. just curious. i loved the flavors together. thanks so much? this looks delish!i’m so hungry at the moment! just perfect! well done!! i made this for friends last night. i used my cheap little kyocera mandoline set to 3mm to make the slices uniform, and they browned up very nicely and quickly, but there were a lot of thin slices of zucchini to brown. i added a pinch of cayenne pepper not enough to add any heat, but to accentuate other flavors. it was a hit, but wow, was labor intensive! however i will make it again, and was asked for the recipe. (i directed them to your blog. great stuff here.) this was delicious. my husband is allergic to capers/olives, so i sprinkled some sun dried tomatoes in. i used the fresh mozzarella from trader joe. this is going into the summer rotation, for sure. mmmm … great recipe! but, i really cannot follow recipes exactly except for some important things like pie crust. the attending necessary for frying didn’t work for me along, but roasting half moons of zucchini tossed with olive oil and salt+pepper till they were melty and drizzling with balsamic after sure did. thank you! hey all   i made this again last night in part because i finally had fresh peas and favas (wonderful here) and a ton of zucchini to use up and in part because i wanted to check again about the browning issues some have mentioned (i.e. not getting color on the zucchini when frying). it did take longer than 3 minutes to brown on the first side, especially because this time my zucc were coming from the fridge, not straight from market where they were warm. medium high is relative on a lot of stoves; if you need, bump up the heat until yours are browning faster. i hope that helps. i’ll edit the recipe accordingly. this was absolutely stupendous! i think i’m going to get the kindle version of plenty tonight. i appreciated the suggestion to turn the heat up after the first batch took a little while to brown i’m also so tentative with hot oil after a bad beignet incident. the edamame, capers, fresh mozz, and the vinegar!!! oh my. we’ll see how long the leftovers last. had to add my raves to the growing list. wow! it was delicious last night, slightly chilled, but today after an overnight in the fridge, it is incredible. every ingredient works in concerted harmony with the others. just for fun, i slipped the skins off my edamame and separated the halves of each bean   this made them more bite sized. i also doubled the lemon zest and omitted the cheese (we’re vegan at present) and left nearly all of the basil and parsley leaves in a coarse chop. oh, and i used gemelli, which is awfully similar to strozzapreti but twistier. undoubtedly, like every job, yours must have ups and downs, but i have to say, your work has brought me so much joy over the years. i appreciate your educated voice, your relentless pursuit of perfection and your unflinching positivity. you are one of the few food celebrities who deserves every bit of her fame! from those of us who are just trying to achieve healthy culinary diversity in a reasonable amount of time, thank you. i riffed on this recipe after finding some zucchini and parsley at the farmer’s market this morning. the notable changes were adding almonds and parmesan to the pesto, and using just a wee bit of basil (all that was ready from my plants). i left out the mozzarella, and roasted the zucchini rather than fried. i debated whether adding the capers would make or kill the dish, and it definitely made it. it was pretty good without them but very good with them, adding an unexpected briny acidity to it. i always find pesto resource intensive (so much basil!) relative to amount of pesto produced, but this was interesting enough that i may make it again before summer’s out. i am not a big fan of playing around with recipes, especially the fabulous ottolenghi recipes (he’s amazing, isn’t he? his restaurants are a true delight to eat at and the cookbooks really did introduce me to a new and fresh approach to food). but when i decided to make this recipe, i did have a jar of pesto sauce in the fridge. so i used it instead of making the basil/parsley/oil puree. and it was fabulous. the blend of pesto, buffalo mozzarella, capers and fried zucchini! amazing! i’m sure using the cheesy pesto sauce changed the balance of flavors into something sharper rather than lighter (i couldn’t taste the lemon zest, for example), so i will have to try this again following the recipe exactly, but for those of you short on time and who have pesto on hand, it’s a great shortcut. just getting to sort through my blog posts now. this is now on my to make list for this week. a great summer alternative to pesto. loved this salad. made it last monday for dinner. i wanted a little more from the lemon so i added juice + the zest. i tend to like a little more acid in my salads than other folks might. lovely recipe! the zucchini was too mushy for me, and i found the dish as a whole to be far too oily. if i try this recipe in the future, i’ll cut down the amount of oil in the pesto and perhaps roast the zucchini instead of frying it. just made this tonight and, after reading the mixed reviews on the dish, i found it to be surprisingly delicious. personally, i thought the red wine vinegar and capers gave it a bit of a pop. the only thing i did differently was i didn’t add the last cup of basil, which i’m kind of glad i accidentally didn’t get enough basil, otherwise i think that extra cup would’ve been too much. i also only had regular mozzarella cheese. other than that, i did everything just as the recipe detailed. my husband is sicilian, so he absolutely loved the dish, especially considering how much basil, mozzarella, and capers was in it. he couldn’t have been more happy. the only thing i might add is some form of meat because i think it tasted a little too vegan for my father, who tends to prefer the typical manly meaty dishes. just made this and it was delicious! bright and summery. i was surprised to not taste the lemon zest though. perhaps it was a background note that i would’ve missed in its absence? as far as browning   i pulled my zucchini out of the fridge a couple hours beforehand, so they would come up to room temp. i used vegetable oil for frying (not my first choice, but it was all i had). i have a gas stove top and set it at medium high. the first batch fried up nicely in 3 4 min total. but after a couple batches, they were frying up in 2 min total (1 min, flip, 1 min). i only put 8 or so slices in at a time and used a 10″ pan. the zucchini frying took me forever. at least 40 minutes and i was using a pan that was twice as large as the one in deb’s photo. the idea that you could fry all the zucchini “while you’re waiting” for the water to boil as written in the recipe seems like very false advertising   my water boiled, i turned it off for 20 minutes and then reboiled! i sliced the zucchini as specified in the recipe, and i even bumped up the heat. the finished dish was delicious (when we finally ate at 9:30) but considering that the zucchini end up tossed with vinegar they don’t even stay crispy from frying. deb & ottolenghi are go to recipe sources but this one did not seem well thought through. next time i’ll roast the zucchini. this looked so good i made it last night to go with some grilled rib eyes but it really could be a stand alone dish it’s so substantial and filling. i picked up some excellent white eggplant at my local farm market so i diced and fried that and tossed it in with the yellow & green fried zucchinis. we had some little golden cherry tomatoes and sliced avocado along with it too. delicious dinner and look forward to the leftovers today for lunch. i also used frozen peans instead of the edamame called for in the original recipe. keeper pasta dish. i used a 12 inch cast iron skillet with about 1/4 inch of sunflower oil in it to brown on medium high heat on a powerful range top. the first batch took about 8 min total to fry but the other batches took less, maybe 3 4 minutes. i placed the fried pieces on a paper towel set on a rack for them to drain a bit and seasoned with a bit of salt & pepper. they do not stay crop   zucchini has a lot of moisture anyway   but they still taste delicious fried. i have now made this recipe three times. each time it’s been delicious. first time i baked the zuke slices with olive oil because i was afraid to deep fry. they got brown, but they were limp. i figured i should fry. second time i bit the bullet and deep fried. they browned and i expected them to be crispy. but no, thhey were just brown and limp and mushy. third time i put the slices under the broiler. again they got brown. again they were limp. i guess the zucchini is just supposed to be brown, llimp and mushy! it doesn’t matter, because the dish is so darn good. i made this for dinner tonight with a few minor veggie adjustments due csa veggies i had or did not have on hand. it was so delicious; the flavors were wonderful together. i used broccoli in addition to the small amount of zucchini i had; sugar snap peas in place of edamame; spinach in place of parsley…fabulous flavor, beautiful color. i will make again when the endless zucchini start arriving in our veggie boxes! thank you. can’t say this was very good. zucchini gets mushy, and flavors just don’t go that well together. i liked this! the second night we had it, i added a bit of lemon juice to increase the acidity in this dish, which is needed to counterbalance the fried zucchini. i used frozen peas as this is what was on hand; next time i will definitely get fresh peas or edamame. if you reheat leftovers, do so gently… the buffalo mozzarella turns into clumbs and crazy webs of strings when it gets too hot. i just made this recipe, i am commenting on the amount of oil left after frying the zucchini. do you think the reason why you had almost the same amount as when you started could be from the moisture from the zucchini releasing it’s juice. just a thought. nan   i definitely considered that. but, water in the oil would make it hissy/splattery and it wasn’t hissing/splattering. in the end, i do think that the zucchini picks up a tablespoon or two of oil, but that’s only a little more than we’d use to roast or saute them. i really want to make this tonight, but we don’t have any mozzarella. how well do you think feta would work as a swap? too sharp for the zucchini? feta would be delicious here. i randomly picked this recipe out of plenty to make for a dinner party last night….and then lo and behold i saw that one of my favorite bloggers had made this recipe less than a month ago! :) same experience here with ottolenghi recipes…i’m learning to trust his brilliance though! i roasted the zucchini at 450 for ~25 min, and they came out perfectly for those who would rather not fry for one reason or another. roasting is definitely less messy! the green couscous recipe in plenty is also amazing  i make it with quinoa to increase the protein/nutrition. sourdough and quinoa salad also fabulous! thanks for your great blog, deb i love it! hi deb!! i just made this (to bring to the philharmonic in the park tmr night!) and…wow! as it turns out, this is the first time i’ve fried anything (!) so i was a bit unclear about a) how much oil to add to my pan, because mine was bigger than yours, and b) when to add the zucchini to the oil. it all worked out in the end, though, and i appreciate the learning experience you provided :) oh hello, ms. eagle! so, i use the 2/3 cup suggested by ottolenghi but mostly all that matters is that you can submerge the zucchini in it without it touching the bottom of the pan (which might make it scorch a little). i like to test to see if oil is hot enough by flicking a droplet of water in; you want it to hiss and sputter. i hope this helps for next time! so helpful because there *will* be a next time with this excellent recipe :) thanks deb! hi deb! you have transformed me into a lover of cooking. i cook for 6 friends every tuesday, and we are all truly smitten with smitten kitchen. they claim i’m a fantastic cook. i always laugh because it’s just following your recipes! i often look for the recipes that say “do ahead” since i work full time, and then have to host by 7pm, but want a fantastic meal for friends. i’m curious with this recipe if i can make this ahead of time, keep all in large pot, but then what? re heat? serve chilled? what would you suggest so the zuccini doesn’t lose it’s crunch? i cannot find this recipe in plenty anywhere to see it in its original form. where is it? sandra   page 254. deb, a cookware question. are you using a saucier to deep fry here? i am trying to pull the trigger on a pan for frying and i think i need ;) a saucier. aarthi   i was using a small skillet, this one, i think. i don’t have a saucier, either, but it would probably be more useful. thank you. can i just say i can’t wait for your next cookbook? we live on your black bean soup in winter and love your tomato one as well. gah i will pre order now if i can. just made for the second time tonight. cranked the heat up, and the zucchini browned much faster. also, this time added toasted pine nuts, which my household gave enthusiastic thumbs up to. my husband had the same idea. definitely for next time. i stumbled across your site and this recipe by serendipity and decided to try it. what good luck. we had it with grilled salmon and fresh corn, pink, yellow and green. heavenly. add a glass of riesling, a blue sky and a cool evening and it doesn’t get much better. i would send a picture if i could, but you’ll have to imagine. thank you made this last night. followed the recipe exactly, except we added sliced turkey italian sausage and red heirloom grape tomatoes to make it a one pot meal. it was divine   best thing i have had in a long time! i have made this 5 times this summer and considering making it again. i’m obsessed!! it is so fabulous!! i know what you mean about ottolenghi   i have plenty and when i first got it i was a bit disappointed. not by his weird combos of ingredients, but by the fact almost every recipe seems to contain an expensive (at least in canada) dairy product   yogurt, cream, or a particular cheese. it’s not like you can’t leave them out, but some recipes seem to depend on them, and i was hoping more for a “here’s how to make amazing vegetables using spices and technique” type book. it’s pretty easy to make something taste good using melted taleggio or unripened goat’s cheese! this might be a stupid question but, when you added fresh peas to this dish, did you cook them first or leave them raw? i only ask because i love snacking on raw fresh peas :) on the browning issue that theo and others have mentioned, i have noticed several similar recipes for fried zucchini dressed with vinegar that have additional steps in them for prepping the zucchni:   sometimes whole zucchini are soaked in ice water first   then they are cut to shape and sprinkled with salt, which starts to bring the natural moisture out of the zucchini   they are patted dry with a clean tea towel or paper towel before frying   sometimes they are also coated with a little flour before frying it seems to make sense to me that zucchini slices would brown better if some of the natural moisture was removed first   i know i always squeeze the hell out of my zoodles before i fry them into fritters. i might give this one a go tomorrow and report back :) this looks amazing. i am planning on making this tonight but i don’t have any red wine vinegar…i do have both balsamic and apple cider vinegar. just wondering what a better substitute would be? nat   i might use the cider vinegar instead. use it to taste. can you tell me what frying the zucchini does? does it make it crispy? i worry high water content frying would just mean it would brown, not crisp and lengthy time in the oil would mean it absorbs too much liquid. i’m wondering if it might be better/healthier to salt it, let it drain in colander for an hour and then crisp in a high heat oven. what do you think? from the comments it seems like the vinegar really makes the dish. sadly, though, i have an allergy and can’t use it (or wine)! any suggestions for a substitution that will give the same “pop”? i usually use lemon juice in place of vinegar, but i can’t tell what that might do in this case. thanks for any tips! becca   lemon juice should be just fine here. where does the tahini come in? i’m not seeing it, am i missing something? cynthia: i think that’s a reference to another recipe not this one. but your question popped this page up in my feed and i’m so happy it did. this is what’s for dinner! cynthia   there’s no tahini in this. i was referencing his hummus, which i’ve adapted on this site (linked from that line in the post). i’ve been on a smitten kitchen kick since i made the pasta salad with roasted tomatoes (twice in one week). i have to agree with washington cube though, this is one of the few recipes that i did not particularly care for. to be fair, the so and i don’t really like capers so i substituted them for olives (diced into caper sized chunks). i also used the frozen peas instead of edamame (as written). the final result was beautifully green but it turned out pretty bland. i think the recipe is lacking more acidic ingredients, so i’d imagine it would be better if i had used the capers. still, even 2 tablespoons does not seem like it would be quite enough… the so was expecting a more traditional pesto flavor so he was disappointed as well. i think i may have to douse this in grated parmesan and red pepper flakes and just power through… oh well, maybe i’ll have better luck with the next recipe. i love everything about this recipe. especially that i have most of the main ingredients in my garden. the flavors are wonderful and fresh! has anyone found a way that the zucchini doesn’t get mushy? it was so delicious just out of the oil, then when i mixed it in the pot it became kinda slimy. still tasted great. i will make this again. maybe add the zucchini on too? coming back to say that since i first made this recipe last summer i have eagerly anticipated the return of my local farmer’s market and fresh zukes and basil. since the market opened i have made this every single week   four times, now   and i expect to continue making it once a week throughout the summer. it’s just that good. i roast the zucchini slices in the oven and since my husband doesn’t like capers, i sub sundried tomatoes. otherwise, everything the same. seriously, this is the best summer dish ever. even with mushy zucchini. just finished eating this. even without the capers and mozzarella, which i sadly didn’t have, still very tasty! i found that the frying oil needed to be about 370° 375° f for the zucchini slices to brown and crisp up properly. it took a solid 30 minutes for the oil to get up to temp   i recommend checking with a quick read thermometer. the first batch, before the oil was hot enough, eventually browned but was soggy and greasy, so i re fried them to crisp them up once the oil had gotten hot enough. they got a little extra dark brown, but it was better than soggy. i didn’t salt or squeeze the zucchini   just sliced it using the food processor and got to frying. adrea, i found if the fried zucchini is as crisp as potato chips, it doesn’t get mushy when tossed with the vinegar or the rest of the dish. tina, i’m a bit surprised that you thought it lacked acidity   i found that the vinegar provided bright acidic flavor. maybe try a bit more vinegar or lemon juice? well, i found this to be very lacking in flavor! doesn’t help that i’m already not a very good cook and decided on this complicated ottolenghi dish as one of my first lol…geez. but what could i have done wrong? maybe not browning the zucchini enough, or putting enough salt/pepper? also i realized at the end when it was too late i used the whole bag of pasta (16 oz) instead of 9 oz, maybe next time double the other ingredients or half the pasta? no garlic? i want there to be garlic. nope. just triple checked. i will not add it i will not add it. i have food trust issues. i noticed dobos torte was three years ago. my time flies. i enjoyed that post and that eating of said torte. now i have to go see if you had that baby yet. i’ve been at sea. literally. i can’t remember how far along you were when i left. i know you, yet you are a stranger. funny how you grow to care about such things. if you had… her? , bless her and your family! i resisted adding in garlic. i resisted squirreling around with the recipe round one. yum. second time i subbed in early favas done on the grill and then swirled in the herbs oil… and garlic. i also doubled the capers and splashed in the caper brine. godda say   i preferred round 2. we ate like wild hogs. fab with grilled lamb, fresh slabs of tomato, and lamb chops. anyone thinking about roasting or broiling them   rethink it. fried, they keep their integrity a bit better. speaking of   the fried zuke with vinegar and salt. delicious! i also found this a bit bland   which sucks because i love everything involved! as much as i love ottolenghi, a few of his recipes have turned out to be disappointments. and also inaccessible   the buffalo mozzarella called for in this recipe is way out of my poor struggling grad student budget. i used cow’s milk mozzarella, which probably added to the bore factor. one thing i have really learned from ottolenghi is his techniques   like frying every vegetable known to man. and stuffing every vegetable known to man. having said that, the only ottolenghi book i love to bits is jerusalem. really fantastic recipes with slightly humbler roots that are versatile and work with what you already have. i feel so guilty to be the nay sayer! i made this recipe for a memorial day party last weekend. i am an experienced and accomplished cook, from a long line of experienced and accomplished cooks. maybe this recipe failed from trying to double it. i’m not sure. for me, it was tasteless and bland, and certainly not worth the time and effort. i’m back to say thank you again for this dish! i am once again making it every week now that summer’s here. trader joe fresh mozzarella is what i use, and man, this salad is the best! i made this. it was insanely good. i didn’t want to fry the zucchini so i broiled it after tossing with a bit of olive oil. the capers really are a special touch. frying the zucchini took much less time that i thought it would. it was really tasty. i did leave out the capers, because they’re too salty for me. i’m a wimp when it comes to salt. i added the juice of half of a lemon, because i thought it would go bad before i got to use it, if i left it in the fridge. i really like the combination of lemon and zucchini, so i didn’t mind a stronger lemon flavor. this makes a mess but it is so worth it. there won’t be any leftover at my house! i plan to bake the zucchini to cut calories. wont be as great but if you spray it with oil it should work. yum! i used the recipe for inspiration, skipped the peas, added broc, skipped the parsley, added extra basil. it’s a great recipe for lunch (it took me just 30 minutes start to finish and i had to pick all the veggies first). this was outstanding! used peas ( because i had them), regular mozzarella (because the buffalo was ‘way too expensive) and cut the squash too thin (not paying close attention to the food processor disc i was using because i was in a hurry, making a double batch to share with a friend whose husband is in the hospital). a double batch of the recipe i’m making for the first time…to share…does that tell you how much i trust your recipes, deb? i made this last week as my contribution to a cookout and have been dreaming about it since then. it’s excellent and i will so definitely be making it again. this is the first ottolenghi recipe i’ve ever made. i feel like half the cookouts or dinner parties i’ve been to in the past year had at least one of his recipes on the table and they were all so incredibly good, but i haven’t gotten around to getting the guy’s books so until last week i hadn’t tried any of the recipes myself. i didn’t even realize that you’ve had a bunch of them on the blog for a couple of years now! i’ve been living in the dark! ah! i desperately want to make this today bit (sin of sins i know!) neither my husband or i like capers or olives. what to do??? just more salt? if you assembly the dish in the morning to eat at night, how long would you heat in oven for? or microwave? thanks! it’s not an exact science   has more to do with how deep the dish, if you’ve let it warm up or are putting it in right from the fridge. in general, i like to rewarm things between 300 and 350 and give it at least 20 minutes. a cold, dense dish will take longer. i made this 2 weeks ago and have been craving it ever since. amazing recipe. the vinegar on the zucchini post frying is genius. this is a fantastic dish! i’ve made it few times with modifications, after making it faithfully, as per deb. so, fantastic, yes. but, a bit laborious   i’d do it on a weekend, more so than the weeknight. further, i am not a fan of deep frying, so i sauteed the zucchini with butter and mint instead and it worked beautifully. do follow deb’s direction and use half a basil in the sauce and half sprinkled on top   when i put it all in the oil, it lost some flavour. finally, if you can, do not skip the peas/edamame   i used edamame every time   oddly it’s the best thing in the dish, in terms of texture and taste. yum yum. any suggestions for what to use instead of rice wine vinegar? i find my husband has a slight reaction to it. can you use a white (plain) vinegar or a white wine vinegar? deb, in your recipe, you say to put squash in colander w/ vinegar….you mean before it’s fried right? no, after. if possible, can you add a pic of that step? i see the step to put them on a paper towel, so i’m a bit confused what the collander is doing for me. i think the idea is that it drains off excess but… it’s fine if you don’t do it. just tried this method of preparing squash for a different recipe i was making, and oh my goodness! it completely changes the flavor. it’s wonderful! thanks so much for the idea! any suggestions forcheese replacement ? thanks! can this be eaten cold (as a pasta salad for a picnic) or is it best warmed up? cold is fine. i’ve never had it warm; room temperature maybe but not warm. a nice summer pasta, but i agree with some others that the flavor was somehow a bit lackluster. i roasted the zukes (started to fry, but it took a long time and they were kind of oily/nowhere near as glamorously bronzed as deb’s), otherwise followed the recipe as is. for the effort, i prefer the zucchini gratin with salsa verde! i made this salad tonight. omg!! a winner!!! i roasted the zucchini (didn’t want the added fat), added fresh corn (bc who doesn’t like the addition of fresh corn in the summer). so good  will totally make this again. this looks relatively easy for an ottolenghi recipe… love his books, but rarely try one of his recipes. i imagine this pasta could be a nice dish warm, too. i’m crazy about all kinds of herb mixtures (pastas, salsas, mojos) right now, so this is on the list for soooooon. i have my very own ottolenghi book but still have only ever made his recipes when you do all the explaining and reassuring for me. this was delicious   though i couldn’t get my hands on fresh basil so i just added some pesto. this one’s a weekly favorite! we usually eat it warm for dinner, but i’ve brought it cold to parties and it’s a huge hit. frying the squash is certainly the most time consuming part, but well worth it. and it’s not greasy at all. just fresh, flavorful, and addictive. use a good olive oil for the dressing. it adds a beautiful peppery kick. mangia! suggestions for replacing the cheese to make it vegan? i think you’ll be fine without it, unless you’re interested in using vegan cheese. i think that i might use my air fryer for the squash. made this for the third time this past weekend. i love it (i’m with your husband re the amount of capers); but i’m done frying (the zucchini or anything). i get burned. it makes a mess. and it takes too long. next time, i’ll be salting and draining the zucchini, and then roasting or broiling it in the oven. made this tonight. excited to have the leftovers cold tomorrow. definitely do not skip any ingredients. the acidic parts   the vinegar and the capers make this dish amazing. i agree   more capers is better. i thought it would be too much zucchini but it’s not. could have done a little more even. i am going to make this again to serve as a lunch option during an upcoming girlfriends beach house weekend. great summer dish! oh and don’t skimp the salt! all the flavors blow up once you get enough salt in there. don’t be shy! super refreshing! for what it’s worth, i actually found the zucchini frying to go by super quickly (really crank that heat up!). worried about blandness, i couldn’t help but lightly fry some garlic and blend it with the herbs + oil (worked well!) light grating of pecorino on top took it from pretty good to perfect. thanks for a great recipe, deb! never noticed this recipe in my plenty book   thanks for highlighting it to me! i made a version with roasted zucchini, eggplant and carrots and whole wheat pasta. the strong flavours of the dressing and lemon work perfectly with the darker pasta, too. ottolenghi and deb strike again   this was delicious! i have everything but the herbs! any flavors you recommend for making a different sauce? i know i’m five years late to this question, but just in case anyone else has the same question, i think maybe a pesto vinaigrette could be good here!! can you use an air fryer for the zucchini? i’ve never used one but i don’t see why not. could you maybe swap out the pasta for, say, chick peas or some other alternative if you didn’t want a gluten centric dish? i haven’t tried it here, but i’d think so. nice bright summery recipe! my zukes didn’t fry up as nice as yours. i will roast off next time. the basil parsley mix will definitely oxidize and darken, so don’t process until you get closer to adding it to the drained pasta to retain the bright green color. i only had burrata on hand and it worked beautifully :) this recipe was off the charts amazing!!! will make again and again! hi deb! i want to make a big batch of this for a potluck. anything i can do to speed up the zucchini frying process, or do more of them at a time? thanks! this was a challenging recipe for me; i don’t eat basil (it makes my mouth itch), i dislike capers, and i hate deep frying! i used kale instead of basil, left out the capers, and did the zucchini in the air fryer. it probably tastes a lot different than the original, but i liked it! great recipe… made it with elbow macaroni coz i had it open. i like it with the peas, they lend a pop of sweetness. i just added it to the pasta with a minute left to go. i topped it with pangrattato, which provided a nice extra texture and savory contrast. i also think it would be good with prosciutto crisps. made this wonderful salad this weekend with my very own zucchini from the garden. i will be cooking this again; it was both tasty and easy to serve to late arriving guests since it is good hot or cold. i like it warm but that is my preference. i have a feeling i will be exploring all your zucchini recipes this summer. i have the uk published ‘plenty’ and the recipe is in the index under c for courgette (pasta and courgette salad) rather than zucchini. with an over supply of zucchini coming out of my garden right now, i need new zucchini recipes. i’m going in! i made this tonight with (huge) zucchini a friend had foisted on to me and because i miraculously had all the ingredients in the house. i used regular fresh mozz, i wish i had buffalo, it would have been great. definitely agree on the generous capers tip. i was non measure quartering the recipe for 2 small ish servings (single gal) and my herbs did not get very smooth because my batch was too small, but it was still very tasty. my cook’s snack of 2 hot salted zucchini slices fresh out of the frying oil was also perfect! looking forward to my afternoon snack of the leftovers tomorrow. personal preference, next time i might divide the vinegar and just lightly sprinkle the zucchini and then add the rest to the finished dish. hooray, another debolenghi!! ottolenghi is great and all but most of the time i read one of his recipes and think, “really, yotam? all that?” and then i pass, even though i know he’s right. i’m more likely to venture forth if you’ve had a crack at it first. debolenghi! 😍 yummy! made this last night for dinner on a hot summer night. thanks deb for sharing and all you do! i have really enjoyed trying your recipes and now the video every week….love it! xo i make this once every summer! it’s really good! i made a terrific mess but it was so good. i used the edamame, and i would be curious to try it with pea or even chickpeas. my zucchini started out pale and oily and against my better judgement i cranked the heat, so glad i did, that did the trick! awesome!!! i used frozen peas and air fried the zucchini because i didn’t feel like deep frying. holy hell this was good. i did 2 tbs of capers and i think it made a difference. i would definitely make this again!!!! everything about this recipe is, frankly, terrible. i don’t mind poorly constructed orders of operation, but the most egregious offense food can have is tasting bad, and this recipe tastes awful. i have nothing against any of the ingredients, they just don’t taste good together. also, this is closer to eight servings than four, which is bad news for me: i have seven more disgusting servings of food to eat before i am free. why not air fry the zucchini slices? you certainly could! the vinegar on the fried zuccs was fabulous, i shall use that trick in the future. no peas in the freezer, but the dish didn’t seem lacking. could you use feta instead if mozzarella? yes. nine years late to the party, but what a dang delight. thank you!! just made this. delicious but it needs 2 colanders, food processor, fry pan, pot for pasta and i used 2 bowls   1 to dry peas, the other to assemble salad (used a small pot to cook pasta). kitchen is a mess. took at least an hour to make maybe longer be forewarned. but yummy. this did not work for me🙁 frying the zucchini used wah more than a spoon of oil and though the slices browned well they did not crisp up at all. so the end result tasted just like a normal (cold) zucchini pesto pasta   tasty enough but not worth the effort of preparing the different components. the edamame really worked for me. i only had shell pasta and it was delightful how the edamame would hide inside the shells :) i used to use an roasted eggplant recipe that called for the cooked slices to be dipped in vinegar then sprinkled with some herbs and eaten at room temp. i got over this one. the vinegar was just too much. made too much going on for that creamy herbed eggplant. i hope the vinegar doesn’t over power your zuckes. as an amazon associate i earn from qualifying purchases. privacy policy

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newsletter zucchini salad with bread crumbs! cold sesame noodles with corn and basil! tomato! cheddar! toasts! by tanya sichynsky the summer solstice may not arrive in the northern hemisphere for another seven days, but i’m not exactly known for my patience. i’ve been on summer mode for weeks. i’ve hit the beach at the rockaways. i’ve knocked back frozen drinks on sun dappled patios. i’ve cut out of work at 3 p.m. on a quiet friday. i’ve eaten so, so much ice cream. it’s time for my cooking to follow suit by leaning heavily on plump produce and requiring very little of me, a person who is already late to the park or the pool or the party. i’m talking zucchini, tomatoes, cucumbers and corn with minimal fuss   or, ideally, with no application of heat at all. with the freshest summer squash, yasmin fahr’s zucchini salad with bread crumbs (above) is in order. the zucchini itself is left raw, softened by a zippy mustard and lemon marinade. the marinade does call for anchovies, but our wonderful readers are already one step ahead with a tried and tested substitution: “i veganized this recipe by switching out the anchovies for one tablespoon white miso, a dash of tamari and a dash of caper brine. turned out great!” one commenter wrote. the only bit you need to turn on a burner for is the briefly toasted topping. view this recipe. for hetty lui mckinnon’s cold sesame noodles with cucumber, corn and basil, you needn’t turn on the stove for anything other than quickly boiling chewy rice or wheat noodles.