
What to Do With Too Much Zucchini
Too much zucchini in late July? How to store it, salt it, freeze it and cook it so it browns instead of steaming, and why one bitter piece matters.
Topic
11 posts

Too much zucchini in late July? How to store it, salt it, freeze it and cook it so it browns instead of steaming, and why one bitter piece matters.

A Vietnamese summer menu for a hot evening: fresh goi cuon rolls, a crisp green papaya salad, smoky bun cha, and iced che ba mau to finish it off.

Four summer breakfast ideas built from real recipes: a berry smoothie bowl, mango chia jars, tuna avocado toast, and a slow weekend pan of shakshuka.

A summer mezze spread of four real recipes: creamy hummus, smoky baba ganoush, herb-packed tabbouleh, and crisp falafel for one shared summer table.

Cold sesame noodles are the no-fuss answer to a hot evening: chewy chilled noodles in a nutty sesame sauce with cucumber, on the table in about ten minutes.

A classic summer pudding recipe: ripe berries and tart currants pressed into juice-soaked bread, chilled into a crimson dome. No oven, just a bowl and time.

Four quick summer dinners built from real recipes: a burrata pasta, crispy garlic lemon salmon, a peach chicken skillet, and a feta quinoa salad.

A classic Spanish gazpacho recipe: ripe tomatoes, cucumber, pepper and sherry vinegar blended cold, plus melon and beetroot riffs for hot days.

A four-part summer grilling menu of real recipes: charred chicken satay, grilled Caesar, a make-ahead couscous salad, and honey-grilled peaches.

A summer vegetable galette with a flaky butter crust, ricotta base, corn, zucchini and cherry tomatoes. One easy, showstopping vegetarian main for warm nights.

Hot-weather meal planning for a heatwave: no-cook dinners, food safety in the danger zone, and how to plan a week when nobody wants a hot meal.