This week we've chosen to highlight zucchini and summer squash, the forever flexible summer vegetable, which can be transformed into anything from cheesy fritters, to a beautiful summer risotto or even creamy zoodles! To make this full menu you'll need 10 zucchini and 2 summer squash—happy cooking!
This light and refreshing dinner is the perfect thing as the summer winds down. And if you don't have a spiralizer, no problem! Use a vegetable peeler to create wider strips of zucchini, similar to pappardelle pasta.
Grated zucchini, parsnip and carrots are mixed with salty halloumi to make these savory fritters. They're a great way to use up any root veg hanging out in the fridge.
Crunchy, bright and refreshing is what comes to mind when we think of this dinner! It's paired with a spicy, creamy sauce which clings to the spiralized vegetables perfectly.
We love a good risotto, especially one filled with bright lemony flavors like this one! This recipe uses grated zucchini, which melts right into the risotto as it cooks.
This dinner is summer comfort food at its best! Tender zucchini strips are stuffed with pesto and ricotta, then topped with tomato sauce and cheese and baked until bubbly and delicious.
Transform your zucchini into deliciously moist fritters! Grated squash is mixed with ground chicken, garlic and cayenne to create flavorful patties. And the best thing? They're on the table in 20 minutes.
This luscious coconut rice pudding is the perfect sweet treat! Topped with blueberries laced with grated fresh ginger, they're a delicious compliment to the creamy rice pudding.