Best Zucchini Recipes

Calories 261, fat 12 g, carbs 16 g, fiber 3 g, protein 24 g  

Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.

Grab some early-season zucchini and combine them with mid-season asparagus to make a tasty veg ball. It’s important to remove as much liquid as possible from the grated zucchini to prevent sogginess and ball collapse. Simply wrap the grated zucchini in a clean dish towel and wring it out. Be careful when toasting the pine nuts—keep them moving around the skillet so they don’t burn. I am the king of distraction here. Whole pans of pine nuts have ended up in the garbage can because I left them on the stove and forgot about them. You have been warned. From The Meatball Cookbook, by Jez Felwick.

Growing up, my grandfather would grow zucchini in his backyard, so one dish that automatically transports me to those summer visits with him is zucchini pancakes. Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right — the ratio of shredded zucchini to flour to eggs is based much more on texture then on an exact measurement of ingredients. If you're using three zucchini, start with two eggs and a quarter cup of flour, then add from there until the mixture is just bound together. 

Banana bread is my absolute favorite thing to bake, and I like making banana muffins even more. One night, feeling creative, I spotted some extra zucchini in the fridge and decided to throw it in. The results were very pleasing. Click here to see Sensational Summer Squash Recipes.