Zucchini Season

August 5, 2021

It's that time of the summer when the farmers markets are filled with zucchini. I grab a few on my farmers market runs and usually without a concrete plan on how to use them. It's been fun trying out new recipes and finding new favorites! 

Pasta Salad with Zucchini, Sizzled Scallion and Parmesan from Alison Roman. It's briny, cheesy, nutty and bright----or to say simply, it's flavorful. I've already made this a couple times and can see it being made again soon. 

Zucchini Butter Spaghetti from Smitten Kitchen is buttery, garlicky, cheesy and a tasty new pasta dish to add to my repertoire. No frills but completely enjoyable. (I used red lentil spaghetti mixed with regular). 

Zucchini Tater Tots from feel good foodie became the cutest little tots. I made mine in my air fryer (baked on 390 for ten minutes) and they came out crispy and delicious. I didn't even miss the fact they weren't made out of potatoes. 

Zucchini Salad with Pecorino, Basil and Almonds from NYTimes Cooking (but I found a link to access the recipe for free). This is a raw zucchini salad is briny, herby and with a little cheesy tang from the pecorino. It's almost like Alison Roman's pasta salad but in raw form. 

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