Favorite Zucchini Recipes from More Time and Dinner Place

This time of the year it’s tempting to fast forward and begin a bit of food talk about autumn roasted vegetables, spiked hot chocolate, chili, or pumpkin bread.  My blogging friend Lydia Walshin reminded me of this today.  But out west and up high (and elsewhere, too) where the vegetables are just now thinking about coming in –if they come in at all– we’re loving the lush summer extravaganza of corn, tomatoes, zucchini, yellow squash, eggplant, beans, cucumbers, and sweet bell peppers to name just a few.  It’s still summer; my tomatoes are just beginning to ripen.  I’m eating Colorado peaches for breakfast, lunch and dinner.  The best corn of the year just arrived in the grocery this week.  And you’re trying to figure out what to do with all that squash, right?
(Above: Fried Egg Skillet with Zucchini and Salsa” — a one-dish breakfast, lunch or dinner. Just sauté the zucchini and onions, break the eggs on top, cover, and cook until the eggs are just how you like them.)
Zucchini might be my favorite vegetable; I eat is several times a week year-round– often for breakfast in my egg-white omelet or even stuffed into a sautéed veggie wrap. This post highlights my own favorite zucchini recipes from the last few years. I’ll probably include a few with yellow squash, which are just as prolific and delectable.  If there are photos you can’t abide, know that I KNOW they need to be redone and smile at them for me.  In the meantime, eat zucchini!  (By the way, said friend Lydia has published a lovely, quick book all about lovely ways to cook zucchini.  Check it out here.).
Here we go, beginning with morningish meals, including the one above at top:


Breakfast Zucchini Basil Boats

 –Scoop out the zucchini and cook it up with some vegetables-including zucchini– and fresh basil; add eggs, bake briefly, and then run under the broiler topped with tomatoes and cheese.  Heaven.

Salsa-Egg White Frittata with Vegetables

Just what is sounds like, though you can kiss the worried-about-calories or cholesterol in the morning good-bye with this light, but filling meal:


Pan-Fried Trout with Red Pepper-Zucchini Potatoes and Fried Eggs

Trout is easily available American fish (totally cleaned whole or fillets), inexpensive, simply and quickly cooked, and is a brunch delight.  Just add a Bloody Mary.


Egg and Ham sandwich with Greek Goddess and Radish Salad


Grilled Veggie Tacos with Salsa Ranch Sauce

Fast and Addictive (Can be done in a skillet indoors).

Veggie Pizza without the Pizza

Add a few leaves of spinach and some cheese if you like.

Butternut (and Other) Squash Soup 

A quick soup that seems tiny, but tastes big; the “other squash,” is zucchini or yellow squash.

 Cocoa-Chickpea Chili —

A vegan chili for vegans or carnivores made with most any vegetables on your counter, but zucchini is an easy, filling addition.



A fast vegan meal that uses up the best of late summer or early fall produce–lovely for lunch the next day.  A healthy dose of crushed red pepper perks this up.

Creamy Zucchini Soup with Parmesan

A very fast and fun soup with the sweet surprise of fresh sliced cherry tomatoes in the bottom of the bowl. A bit of basil tops it off.

Big Zuke Caprese with Orange Haricots Verts–

I’ll add most anything to a caprese to change it up.  Here’s a favorite salad with just barely sautéed or grilled slices of zucchini between the mozzarella, tomatoes, and basil you crave this time of year.  Fresh green beans are the bonus.

Grilled Tuna Salad with Late Summer Vegetables and Spicy Lemon-Basil Vinaigrette

Needs no explanation. A bit Nicoise, a bit Alyce.


Zucchini Cakes

Quicker than you’d think and worth every minute.

Zucchini-Almond Muffins

Kids will eat zucchini like this.  Make them large or small, either way, they’re a great snack or addition to a plate of scrambled eggs.  Not too sweet. I like them made in a great big, oven-safe coffee cup.


Bacon-Wrapped Pork Tenderloin and Sautéed Zucchini Meal.

Just before I went on vacation in August, I posted this simple, on-going meal. Eat as is Friday night, make tacos for Saturday lunch, and slice up the leftovers for a frittata or pasta for Sunday brunch or dinner.

IMG_6328 IMG_6334


For nights when you’re starved, but just can’t bear to cook.  Zucchini or yellow (summer) squash and onions in a skillet, add garlic, sliced chicken sausage, and cherry tomatoes.  Dinner.  (Doubles easily.)


Sing a new song,


P.S. I’m having a few formatting problems in this post. Still working on it.

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